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Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments

Tahir, Assam Bin, Khalil, Anees Ahmed, Gull, Hina, Ali, Khubaib, AlMasoud, Najla, Alomar, Taghrid S., Aït-Kaddour, Abderrahmane, Aadil, Rana Muhammad·2025·Ultrasonics Sonochemistry
DOI 10.1016/j.ultsonch.2025.107342PMC PMC12005301
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  4. [10]Zhi Z. Yan L. Li H. Dewettinck K. Van der Meeren P. Liu R. Van Bockstaele F.A. A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability Food Chem. 380 2022 131832 35144133
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  14. [27]Wang Q. Jin Y. Xiong Y.L. Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties J Agric Food Chem. 66 41 2018 10827 10834 30247902
  15. [28]Jiang S. Ding J. Andrade J. Rababah T.M. Almajwal A. Abulmeaty M.M. Feng H. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments Ultrason. Sonochem. 38 2017 835 842 28411065
  16. [32]Vargas S.A. Delgado-Macuil R.J. Ruiz-Espinosa H. Amador-Espejo G. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan Food Sci. Technol. Int. 29 8 2023 831 846 36113116
  17. [33]Mäkinen O.E. Wanhalinna V. Zannini E. Arendt E.K. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products Crit. Rev. Food Sci. Nutr. 56 3 2016 339 349 25575046
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  19. [35]Winogradoff D. John S. Aksimentiev A. Protein unfolding by SDS: the microscopic mechanisms and the properties of the SDS-protein assembly Nanoscale 12 9 2020 5422 5434 32080694 PMC7291819
  20. [37]Shuai X. Gao L. Geng Q. Li T. He X. Chen J. Liu C. Dai T. Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein Foods. 11 15 2022 PMC9368430 35954136
  21. [38]Humiski L.M. Aluko R.E. Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates J. Food Sci. 72 8 2007 S605 S611 17995627
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  23. [44]Jiang J. Zhu B. Liu Y. Xiong Y.L. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions J Agric Food Chem. 62 7 2014 1683 1691 24460504

Cited by

Sorted by citations

Authors
Tahir, A. B., Khalil, A. A., Gull, H., Ali, K., AlMasoud, N., Alomar, T. S., Aït-Kaddour, A., & Aadil, R. M.
ORCID
Aadil, Rana Muhammad
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2025-06
Volume
117
Pages
107342
ISSN
1350-4177
DOI
10.1016/j.ultsonch.2025.107342
PMC
PMC12005301
Cited by
28
References
1
Language
en
Licence
Funders
Princess Nourah Bint Abdulrahman University (PNURSP2025R18)

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