Summary
This review consolidates current evidence on sustainable, non-thermal approaches to processing pea protein, covering pre-treatment strategies, extraction methodologies, and post-extraction modification techniques. It evaluates how these methods influence the structural and functional characteristics of pea protein relative to conventional thermal processing. The paper is likely intended to inform both food scientists and industry practitioners seeking scalable, environmentally lower-impact alternatives for plant-based protein ingredient production.
UK applicability
Peas are a well-established UK arable crop, and interest in domestic plant-based protein supply chains is growing in line with UK food strategy priorities; findings on non-thermal processing methods are directly applicable to UK food manufacturers and ingredient processors seeking to valorise home-grown legume protein.
Key measures
Protein extraction yield; protein purity (%); solubility; digestibility; functional properties (gelation, emulsification, foaming); techno-functional performance
Outcomes reported
The review examines non-thermal pre-treatment, extraction, and modification techniques for pea protein, assessing their effects on protein yield, functional properties, and suitability for food applications. It likely reports on metrics such as protein purity, solubility, digestibility, and techno-functional performance across processing methods.
Topic tags
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