Proteomic Characterisation of Pea and Oat Proteins for Food Innovation

With growing demand for plant-based proteins, optimising their nutritional and functional properties through advanced processing is essential. As part of the PBFI programme, this study uses mass spectrometry-based proteomics to investigate how processing modifies protein structure, affecting solubility, digestibility, and nutrient bioavailability. Ingredients from two pea cultivars (Massey and Alderman), commercially prepared pea protein products, and New Zealand-sourced oats (hulled and kilned) were analysed for protein composition and post-translational modifications. Preliminary results show cultivar-specific differences in protein profiles. Commercial protein isolates and concentrates exhibited increased redox modifications, including changes in allergen abundance. Ensuring such changes enhance rather than reduce protein quality is key. Taste prediction of peptides also suggests processing may influence sensory properties. Ongoing work will explore how processing impacts protein integrity and interactions within the food matrix, supporting the development of high-quality, plant-based food ingredients.