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On treatment options to improve the functionality of pea protein in emulsions
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  • Yong Wang,
  • Hannah Mathew,
  • Woojeong Kim,
  • Celeste Clayton,
  • Cordelia Selomulya
Yong Wang
School of Chemical Engineering and Industrial Chemistry UNSW

Corresponding Author:[email protected]

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Hannah Mathew
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Woojeong Kim
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Celeste Clayton
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Cordelia Selomulya
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Pea proteins are being widely investigated as a potential substitute for animal proteins due to health benefits and sustainability concerns. However, the limitations associated with functional properties of pea protein such as low solubility, result in poorer overall performance and render it less desirable for food applications such as plant-based milk, cream, or meat products. Different methods have been extensively studied to solve this issue. This review summarises recent and popular physical, chemical, and biological treatments used to modify the functional properties of pea proteins. The aim is to identify successful treatments, gaps in knowledge, and presenting a comprehensive analysis in methods to improve pea protein functionalities and the results after these treatments. It was concluded that chemical modification is by far the most effective in improving the solubility, emulsifying, and foaming properties of pea proteins, followed by biological treatment. The combination of different treatment methods, moreover, has shown some degree of success and provides a wider scope to improve pea protein functionalities, as a promising avenue for future studies.
16 Dec 2022Submitted to Journal of the American Oil Chemists' Society
20 Dec 2022Submission Checks Completed
20 Dec 2022Assigned to Editor
22 Dec 2022Review(s) Completed, Editorial Evaluation Pending
03 Jan 2023Reviewer(s) Assigned
28 Feb 2023Editorial Decision: Revise Major
28 May 20231st Revision Received
30 May 2023Submission Checks Completed
30 May 2023Assigned to Editor
30 May 2023Review(s) Completed, Editorial Evaluation Pending
20 Jun 2023Reviewer(s) Assigned
25 Oct 2023Editorial Decision: Revise Minor
08 Nov 20232nd Revision Received
08 Nov 2023Assigned to Editor
08 Nov 2023Submission Checks Completed
08 Nov 2023Review(s) Completed, Editorial Evaluation Pending