Thermal processes can lead to a reduction in functionality and undesirable aromas in plant proteins. In the search for possible alternatives, we investigated the influence of non-thermal high-pressure homogenization and pasteurization on the sensory properties and functionality of pea proteins.

While the functional properties can be partially influenced by high-pressure treatment, there was no significant positive or negative influence on the sensory properties. Studies on model foods have shown that it is not the pressure treatment that has the greatest influence on odor, taste and texture, but rather which commercial protein isolate was used and in which formulation.

Another factor influencing the properties of plant proteins is storage. A follow-up project is therefore analyzing what exactly happens to plant proteins during storage and how this can be influenced. We are looking for companies, especially small and medium-sized companies, who would like to work with us on this project. We will be happy to answer any further questions you may have.