A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications

Abstract

Pea protein is gaining global attention as a sustainable, plant-based alternative to animal proteins due to its lower environmental impact. However, conventional thermal processing methods can degrade its functional and nutritional properties. This review explores sustainable non-thermal approaches for pea protein processing, focusing on pre-treatment, extraction, and modification. Ultrasonication is the most effective extraction technique and offers higher protein content (82.76 to 85.76%) compared to alkaline, air classification, and enzymatic methods. For protein modification, enzymatic treatment proves most effective, enhancing digestibility by 20.86 to 22.50% and solubility by 64.28 to 66.55%, while preserving structural integrity, compared to other non-thermal techniques. We critically assess the impact of these techniques on protein conformation, allergenicity reduction, and bioavailability and discuss their applications in food formulations and plant-based alternatives. Despite technological advances, significant research gaps remain in understanding molecular structural changes and challenges in industrial scalability. Future studies should focus on scaling processing methods.

Keywords: Application; Extraction; Modification; Non-thermal techniques; Pea protein.

Graphical abstract

Fig 1A

Dry fractionation (air classification) process for pea protein extraction: Peas are milled into flour, which is then separated by air classification into a protein-rich fine fraction and a starch-rich coarse fraction.

Fig 1B

Ultrafiltration extraction of pea protein: The sample protein solution, adjusted to pH 4.5, is subjected to ultrafiltration. Proteins are retained above the UF membrane (retentate), while fats, water molecules, and carbohydrates pass through as the permeate. Figure adapted from Patil et al., 2024, under an open access Creative Common CC BY license MDPI.

Fig 1C

Ultrasonication-assisted extraction of pea protein: Ultrasonic waves generate cavitation bubbles in the pea flour suspension, which collapse and produce shock waves and microjets. This disrupts cell walls and membranes, facilitating the release of protein molecules into the solution.

Fig 2A

Cold plasma modification of pea protein. Cold plasma treatment alters the native structure of pea protein, causing partial unfolding and enhancing its functional properties such as solubility and flexibility.

Fig 2B

Enzymatic modification of pea protein. Enzymatic hydrolysis cleaves peptide bonds in native pea protein, breaking it into smaller peptides. This process improves functional properties and bioavailability. Figure adapted from Patil et al., 2024, under an open access Creative Common CC BY license MDPI.

Fig 3

Applications of pea protein. Pea protein is widely used in diverse food and pharmaceutical formulations due to its functional and nutritional properties. Key applications include protein films, meat analogues, puff pastries, pasta, cheese, noodles, bakery products, emulsifiers, and encapsulation systems.