Table 2.

Polypeptide composition of yellow field pea protein.

Classification	Content	Protein Fraction	Polypeptide	Svedberg Unit	Features	Author
Globulins	55–65%	Hexameric/quarternary legumin (300–600 kDa)	Six paired α and β (60–80 kDa)	11S	α and β subunits linked by disulfide linkage	Gueguen and Cerletti [26]; Lam et al. [18]; Tzitzikas et al. [27]
		Trimeric vicilin (175–180 kDa)	α, β, and γ (14–20 kDa)	7S	Non-covalent bonds between subunits and glycosylation	Chang et al. [28]; Kaur Dhaliwal et al. [29]
		Trimeric convicilin (210 kDa)	~70 kDa	8S	80% amino acid homology with 7S	Kaur Dhaliwal et al. [29]; Mertens et al. [30]
Albumins	18–25%	Pea albumins	PA1a (5.8 kDa)	2S	53 amino acids and high Cys	Barbana and Boye [31]; De Santis et al. [32]; Kornet et al. [33]; Park et al. [25]
			PA1b (4.0 kDa)	2S	37 amino acids and high Cys
		Lectins	n/a	n/a	n/a
		Lipoxygenase	90–100 kDa	n/a	n/a
		Protease inhibitors		n/a	n/a
		Natural pigments (anthocyanins and tannins)		n/a	n/a
Prolamin	4–5%	n/a	n/a	n/a	High Glu and Pro	Adebiyi and Aluko [34]
Glutelin	3–4%	n/a	n/a	n/a	n/a