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Impact of gamma irradiation on the structural, functional and physicochemical properties of pea protein isolate
Madina Aitmagambetova1, Rong Bai1, Jing Xi1
1College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Background:
The properties of pea protein isolate (PPI), comprising a sustainable plant-derived protein for which the full functional potential in complex food matrices remains unrealized as a result of inherent limitations in food applications, are investigated in this work under gamma (γ) irradiation (0-10 kGy). The study used non-thermal physical treatment, namely γ irradiation, using ionizing radiation from a 60Co source, which causes controlled structural rearrangements in macromolecules.
Results:
Fourier transform infrared spectroscopy deconvolution revealed irradiation-induced changes: partial unfolding of secondary structures (α-helix/β-sheet), whereas scanning electron microscopy showed fragmented morphology (4-8 kGy) and aggregated clusters. Functional properties peaked at 8 kGy with solubility, emulsifying activity and water/oil-holding capacity, whereas 10 kGy enhanced emulsion stability but reduced solubility because of disulfide cross-linking.
Conclusion:
This study establishes 8 kGy as the critical threshold for balancing structural flexibility and functionality of PPI, providing a non-thermal strategy for tailoring plant proteins in next-generation foods. Physicochemical studies linked these changes to disulphide bond breaking, free sulfhydryl dynamics and fluorophore exposure. These results highlight γ irradiation as a flexible approach to modify PPI activity, hence balancing structural changes with particular dietary applications. © 2026 Society of Chemical Industry.
