Pea proteins are being widely investigated as a potential substitute for
animal proteins due to health benefits and sustainability concerns.
However, the limitations associated with functional properties of pea
protein such as low solubility, result in poorer overall performance and
render it less desirable for food applications such as plant-based milk,
cream, or meat products. Different methods have been extensively studied
to solve this issue. This review summarises recent and popular physical,
chemical, and biological treatments used to modify the functional
properties of pea proteins. The aim is to identify successful
treatments, gaps in knowledge, and presenting a comprehensive analysis
in methods to improve pea protein functionalities and the results after
these treatments. It was concluded that chemical modification is by far
the most effective in improving the solubility, emulsifying, and foaming
properties of pea proteins, followed by biological treatment. The
combination of different treatment methods, moreover, has shown some
degree of success and provides a wider scope to improve pea protein
functionalities, as a promising avenue for future studies.