Supercritical carbon dioxide treatment improves the functional properties of pea protein: Application in eggless cakes.

The use of plant proteins in food matrices is often limited due to inferior functional properties. Modification of proteins by supercritical carbon dioxide (scCO2) has gained attention in this regard as a safe, chemical-free, and sustainable technique. The present work explores the impact of process parameters of scCO2 modification of pea proteins on its structural and functional properties. This treatment induced the unfolding of protein structure as seen from an increase in intrinsic fluorescence and surface hydrophobicity, altered the secondary structure, and increased the free sulfhydryl groups. The scCO2 treatment positively affected the water and oil absorption capacities and enhanced the emulsifying and foaming capacity and stability. However, the rheological and film-forming properties of scCO2-modified protein were detrimentally affected at 350 bar. scCO2 modified pea proteins (250 bar/45 °C/60 min) revealed a uniform pore size distribution throughout the eggless cake matrix with sensory scores (7.34) comparable to that containing egg (7.59).