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Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties

文献类型： 外文期刊

作者： Xu, Ge 1 ; You, Wujun 1 ; Kashenye, Benjamin Ndeshipanda 1 ; Zheng, Huijuan 2 ; Li, Ruyi 3 ; Zhang, Qiuting 1 ; Yang, Yaqiong 1 ;

作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Dept Food Sci & Technol, Nanjing 210023, Peoples R China

2.Tongji Univ, Interdisciplinary Mat Res Ctr, Sch Mat Sci & Engn, Shanghai 201804, Peoples R China

3.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China

关键词： Food gel; Rheological property; Commercial pea protein isolates; Ultrasonic modification; Protein aggregation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 464 卷

页码：

收录情况： SCI

摘要： Pea protein has attracted great attention due to its capability to meet the growing requirements from consumers for desired nutrition and texture from plant protein. Hence, the current study aimed to investigate the effects of different ultrasonic treatment parameters (power and duration) on the gelling characteristics of commercial pea protein isolates (PPIc). The findings demonstrated that by manipulating the ultrasonic power and treatment duration, great enhancement of the solubility, adhesiveness and formation strength of PPIc gel can be realized. The reduction in particle size was positively correlated with higher power and longer treatment durations. Interestingly, no direct correlation between average particle size, solubility, turbidity, and zeta-potential was observed. Additionally, the ultrasound-modified PPIc in this study exhibited comparable characteristics to laboratory-prepared pea protein isolates, in terms of solubility, water-holding capacity, and gel strength. Overall, manipulating ultrasonic parameters presents a feasible method to customize the texture of pea-protein-based substitute.

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