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Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application.
Ye Liu1, Jiayu Sun1, Zimo Wen1
1State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China.
Food Research International (Ottawa, Ont.)
|November 27, 2024
Summary
Cold argon plasma (CP) treatment significantly enhances pea protein isolate (PPI) functionality. CP improves PPI
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Pea protein isolate (PPI) is a sustainable protein source with limited applications due to poor functional properties.
- Enhancing PPI functionality is crucial for expanding its use in food products and materials.
Purpose of the Study:
- To investigate the effects of cold argon plasma (CP) on the functionality, structure, and oxidative characteristics of PPI.
- To evaluate the application of CP-treated PPI in 3D-printed plant-based meat.
Main Methods:
- Treatment of 15% (w/w) PPI solution with cold argon plasma (CP).
- Analysis of functional properties (gel strength, water/oil holding capacity, emulsification).
- Structural analysis (secondary structure, cross-linking).
- Assessment of oxidative modification (sulfhydryl, carbonyl content).
- Evaluation of 3D printing performance.
Main Results:
- CP treatment induced oxidative modification in PPI, indicated by decreased sulfhydryl and increased carbonyl content.
- Significant improvements in gel strength (62.5% increase), storage modulus, water-holding capacity, oil-holding capacity, emulsifying activity, and emulsion stability.
- CP treatment led to a more ordered secondary structure with increased β-sheet content.
- Enhanced PPI exhibited improved rheological properties (increased consistency coefficient and apparent viscosity).
- CP-treated PPI demonstrated superior 3D printing performance and self-supporting ability.
Conclusions:
- Cold argon plasma (CP) effectively enhances the functional properties of pea protein isolate (PPI).
- CP treatment improves PPI's structural integrity, water/oil binding, and emulsifying capabilities.
- Enhanced PPI shows significant potential for use in 3D-printed plant-based foods, improving texture and printability.
