Impact of plasma reactive species on the structure and functionality of pea protein isolate.

The impact of plasma-produced reactive oxygen and nitrogen species, in particular O, NO, HO and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While HO enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.