1043Fermented Pea Protein as a Functional Ingredient in Plant-Based Drink

Pervin Ari Akinab, Yolanda Brummera, Raj Vermac Matthew Nosworthya, Phillip Lee Wingc, Qi Wanga

aGuelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada, NIG 5C9
bDepartment of Food Science, University of Guelph, Ontario, Canada N1G 2W1
cFood Development Group, Richmond Hill, Ontario, Canada, L4B 1G3

> Dairy-free milk alternatives have become one of the most dynamic segments in the plant-based beverage sector and is largely driven by shifting consumer dietary habits, including a greater emphasis on plant-forward diets. Pea protein due to its favorable amino acid composition, high digestibility, and comparatively low environmental footprint was the plant-based protein studied. However, its poor solubility adversely affects not only protein functionality but also the texture, stability, and overall sensory quality of finished products. A further barrier to consumer acceptance is the presence of characteristic “beany” or “grassy” off-notes, which can dominate flavor profiles and limit market success.

Fermentation techniques were used to address these functional and sensory limitations. More specifically, Shiitake mushroom (Lentinus edodes) mycelium fermentation with pea protein was studied to delivered both nutritional benefits and unique flavor compounds.

This study investigates the impact of shiitake mushroom mycelium fermentation on the physicochemical, functional, nutritional, and sensory characteristics of pea protein. Key parameters examined include changes in protein and ash content, protein solubility, and water- and oil-holding capacities. In vitro protein digestibility of non -fermented and fermented pea protein was measured using two methods-the pH drop method and a 2step procedure using pepsin and pancreatin.

Functional properties were evaluated through foaming capacity and foam stability measurements, while amino acid profiling and Size Exclusion Chromatography was performed to assess protein depolymerization and nutritional quality. Sensory analysis focused on the reduction of characteristic off-flavors and improvement in overall flavor acceptability. Chromatograms from the UV detector for control and fermented pea proteins showed no change in protein retention time, indicating fermentation did not depolymerize proteins

The fermented proteins were then incorporated into model plant-based beverage systems to evaluate microstructural stability using microscopy and light scattering techniques, and their composition and sensory performance were benchmarked against commercial plant-based protein beverages. Non-fermented and fermented pea protein, the drinks made from each and the commercially available pea protein drinks were analysed for the flavour compounds guanosine-5' monophosphate (GMP), uridine-5' monophosphate (UMP), inosine-5' monophosphate (IMP), adenosine -5' monophosphate (AMP), monosodium glutamate (MSG)

Collectively, these findings provide insights into the potential of shiitake fermentation as a strategy to enhance the technological functionality, sensory appeal, and market competitiveness of pea protein–based dairy-free beverages.

Physical properties of food hydrocolloids for enhanced product development.