Modulating Digestibility and Mitigating Beany Flavor of Pea Protein

Abstract

ABSTRACT Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown increasing popularity in the plant-based food market. Numerous studies have shown the desirable techno-functionalities of pea protein for emulsifying, gelling, and foaming. Nevertheless, poor digestibility and unpleasant beany flavors of pea protein lower consumer acceptance. The current state of understanding on digestibility and beany attributes of pea proteins could help pave the way for pea protein-based food formulation with improved quality. This paper covers recently reported studies to modulate the digestibility and beany notes of pea protein by many processing techniques, and highlights the influence of non-protein components and food matrix structures while formulating pea protein-based food systems. Several modification techniques could alter the digestibility and improve the flavor of pea proteins by reorienting the protein structures or forming protein-based complexes. Precise tailoring the digestibility/flavor of pea proteins is promising based on current research, though further investigation is still required to reduce adverse effects or side products. In addition, more studies on simulated pea protein-based food systems are required to mimic the actual food comprising multi-components and specific structures to narrow the gap between lab-scale research and food industry applications.