High-pressure processing for modulating rheological properties in pea protein gel fabrication

Abstract: This research presents an innovative approach for fabricating pea protein gels using high-pressure processing (HPP), an effective non-thermal food preservation technology known for its ability to modify protein structures recently. With increasing interest in plant-based proteins due to environmental and health concerns, pea protein is recognized as a sustainable and nutritionally rich alternative. This study focuses on addressing the textural limitations of pea protein gels to broaden their use in various food products. Through systematic experimentation of varying HPP conditions, including pressure levels (300 and 600 MPa), duration (5 and 15 min), protein concentration (10 and 15% w/v), and pH adjustments (5, 7, 10, pH2-shifting and pH12-shifting). These variations aim to understand the impact on the gel's microstructures, physical properties, and formation mechanisms. The findings reveal that specific HPP parameters can produce pea protein gels with diverse textures, comparable to tofu and jelly products. This is achieved through a balance of protein concentration and pH, where pH plays a critical role in determining gel microstructure and properties. At pH 5, dense particulate gels with high mechanical strength of up to 130 kPa were formed mainly through hydrophobic interactions. Conversely, at pH 7, the gels form fine strands stabilized by hydrogen bonding, noted for their elasticity and high water-holding capacity. This study not only introduces a method to modify the texture of plant-based proteins using HPP but expands the possibilities in food processing technology. It highlights the potential of HPP in creating sustainable, plant-based food products with improved nutritional quality and shelf life, meeting the growing consumer demand for diverse and health-conscious food options. In summary, this research provides a comprehensive understanding of using HPP to modulate the rheological and mechanical properties of pea protein gels, making effective alternatives to animal or soy proteins in a range of food applications.