In the heart of Italy, a quiet revolution is brewing, one that could reshape the way we think about plant-based proteins and their applications in the food industry. Researchers at the Università Cattolica del Sacro Cuore, led by Fatma Dadi from the Department for Sustainable Food Process, have been delving into the world of pea proteins, exploring how ultrasound treatment can enhance their emulsifying properties. The findings, published in the journal ‘Foods’ (translated to English as ‘Foodstuffs’), offer a glimpse into a future where pea proteins could become a staple in various food products, from plant-based meats to dairy alternatives.
Pea proteins have long been recognized for their potential as a sustainable and nutritious alternative to animal proteins. However, their functional properties, such as emulsifying and gelling, can be influenced by various factors, including the extraction method and processing techniques. This is where Dadi’s research comes in. The team investigated the effects of ultrasound treatment on pea protein isolates (PPIs) obtained from four different pea cultivars grown in southern Italy.
The study began with the extraction of PPIs using an alkaline method followed by isoelectric precipitation. This method, while simple and cost-effective, can sometimes lead to protein denaturation due to extreme alkaline conditions. To mitigate this, the researchers applied ultrasound treatment post-extraction. “Ultrasound waves create an acoustic cavitation phenomenon, which helps in rupturing plant cells and enhancing protein extraction,” Dadi explains. This process not only improved the protein recovery but also enhanced the functional properties of the PPIs.
The researchers used a variety of techniques to characterize the samples, including Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), and confocal laser scanning microscopy (CLSM). The results were intriguing. DLS data showed that ultrasound-treated PPIs (US-PPIs) had larger particle sizes compared to the control PPIs (C-PPIs). However, US-PPIs exhibited improved thermal stability, a crucial factor for their application in food products that undergo heating processes.
One of the most significant findings was the impact of ultrasound treatment on the emulsifying properties of PPIs. Emulsions stabilized with C-PPIs had smaller droplet sizes, indicating better stability. However, the US-PPIs showed a higher random coil content and a decrease in β-sheet structures, suggesting potential for different functional applications. “The differences in the secondary structure among different cultivars and between C-PPIs and US-PPIs open up new possibilities for tailoring pea proteins for specific food applications,” Dadi notes.
So, what does this mean for the future of the food industry? The research highlights the potential of ultrasound treatment as a tool to enhance the functional properties of pea proteins. This could lead to the development of new plant-based food products with improved texture, stability, and nutritional value. Moreover, the study underscores the importance of selecting the right pea cultivars for protein extraction, a factor that could significantly impact the commercial viability of pea-based products.
As the demand for sustainable and plant-based food options continues to grow, research like Dadi’s could pave the way for innovative solutions. The food industry is on the cusp of a plant protein revolution, and pea proteins, with their enhanced functional properties, could very well be at the forefront. The journey from field to fork is a complex one, but with each scientific breakthrough, we inch closer to a more sustainable and nutritious future.