Consequences of ball-milling combined with high-pressure homogenization on structure, physicochemical and functional properties of pea protein
Year: 2025
Type: article
Abstract: ) and turbidity of pea protein, while markedly enhancing its surface hydrophobicity and fluorescence intensity. With respect to functional properties, compared to untreated pea protein, the pea protein treated with BM (8 h) combined with HPH (120 MPa) exhibited significant increments in solubility (40.86 %), emulsifying activity index (EAI, 97.17 %), emulsifying stability index (ESI, 327.03 %), foaming ability (FA, 194.35 %), foaming stability (FS, 288.84 %), and water-holding capacity (WHC, 64.18 %). Collectively, these findings demonstrate a promising strategy for augmenting the functional properties of pea protein, thereby providing new avenues for its utilization in the plant-based food sector.
Source: Food Chemistry X
Authors: Jing Zhang, Hong Sun, Cong Xu, Xinyu Neng, Yunhe Chang, Hongxia Feng, Zhanmei Jiang, Juncai Hou
Institutions: Northeast Agricultural University, Guiyang University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G1742420629
OpenAlex ID: W4416958455