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ABSTRACT Modification of plant proteins is crucial for expanding their use in the food and pharmaceutical industries. Yellow field pea protein was isolated through alkaline solubilization and isoelectric pH precipitation. This isolated pea protein (ALK) was modified using different modification methods (MM), including ultrasound (20 kHz, 2 min), pH-shift (pH 12), heat (90°C, 20 min), and their combinations followed by determination of some functional properties. FTIR analysis revealed that MM induced conformational changes in the protein's secondary and tertiary structures, particularly in the amide I and II regions. Combined treatment methods significantly increased surface hydrophobicity (p<0.05) while reducing total and free sulfhydryl content (p<0.05). Techno-functional properties, such as emulsification, foaming, solubility, and oil-holding capacity, were notably enhanced in the treated ALK. These findings demonstrate the potential of different MM as an eco-friendly approach for improving the functionality of plant proteins, enabling their broader application in diverse industries while supporting environmentally sustainable practices.
Olatunde et al. (Tue,) studied this question.