Enhancing the Rheological, Thermal, and Physicochemical Properties of Pea Protein Isolate via Dielectric Barrier Discharge Cold Plasma Treatment

ABSTRACT Pea proteins are gaining popularity as they are rich in amino acids; however, their structuring remains challenging due to low gelling capacity. This study focused on the effects of dielectric barrier discharge cold plasma (DBD‐CP) treatments at two voltages (26 and 28 kV) and time durations (2 and 4 min) on the structure, foaming, and thermal properties of Pea Protein Isolate (PPI). Protein gels treated with CP displayed a uniform three‐dimensional structure demonstrating excellent mechanical strength, viscoelastic properties, and an enhanced ability to retain water. Rheological analysis showed that cold plasma‐treated gels had a higher storage modulus (G′) than loss modulus (G″), suggesting enhanced gel strength and viscoelastic properties. CP treatment of PPI at 28 kV for 2 and 4 min significantly raised the denaturation temperature ( T d ) to 106.59°C and 107.21°C, respectively, demonstrating enhanced resistance to thermal degradation and increased cross‐linking of polar functional groups. Changes in foaming properties and particle size distribution showed that shorter treatments produced particles with compact conformations due to protein aggregation. The best emulsifying and foaming capacities were observed at 28 kV for 2 min, indicating that CP treatment effectively altered protein isolates' morphology and structural integrity. In this study, CP treatment significantly enhanced PPI's gelling and functional properties, offering great potential for developing plant‐based foods such as meat alternatives and egg substitutes.