Cold argon plasma-modified pea protein isolate: A strategy to enhance ink performance and digestibility in 3D-printed plant-based meat.

Pea protein isolate (PPI) is rich in protein and low in allergenicity, but its poor functionality limits its application in 3D food printing. This study examined the effects of cold argon plasma (CP) pre-treatment of PPI combined with sodium carboxymethyl cellulose on the ink properties of 3D-printed plant-based meat and its digestive characteristics. The results showed that CP treatment significantly increased the apparent viscosity and storage modulus of the PPI-polysaccharide mixture through hydrogen bonding and other molecular interactions, improving the self-supporting ability and printing accuracy of the plant-based meat. X-ray diffraction (XRD) and microstructural analysis revealed that CP treatment altered the secondary structure of PPI, improved its compatibility with polysaccharides, reduced surface roughness and pore size, and resulted in a more compact and regular network structure. Additionally, CP treatment shortened the bound water relaxation time, indicating stronger interactions that promoted gel formation. During gastrointestinal digestion, CP-modified plant-based meat exhibited improved digestibility, with a significant rise in the number and relative abundance of bioactive peptides, thereby enhancing bioavailability. These findings provided a theoretical foundation for the application of CP treatment in plant-based products enriched with PPI and other plant proteins, offering new insights into the development of highly functional plant-protein foods.