Controlled thermal unfolding of pea protein for additive-free cod-pea binary gel enhancement: A sustainable hybrid protein strategy

Abstract

Developing desirable plant-animal composite gels is challenged by either suboptimal mechanical properties or excessive food additives. Herein, we report an additive-free and facile preheating modification method to alter pea protein (PPs) conformation toward constructing robust binary gelling systems. Structural characterization demonstrated that preheating treatment induced the unfolding of PPs, producing larger particles and a 121 % increase in surface hydrophobicity. Concomitantly, preheated pea proteins (PPPs) maintained more free 11S basic subunits, modulating mixed protein-protein interactions. The increase in particle size of the mixed protein was associated with enhanced cross-linking interactions, resulting in a better aggregation tendency during the gelation process, as evidenced by a 48 % increase in the storage modulus compared to the control. Compared to conventional additive-dependent approaches, this additive-free strategy reduces processing complexity while enhancing gel strength and water retention. This study offers a sustainable and clean-label method for developing low-salt, additive-free hybrid protein products, with potential applications in flexitarian diets and elderly nutrition foods.