Effect of ultrasonic frequency on the structural and functional properties of pea protein isolation

Abstract

BackgroundPea protein as a by‐product of peas (Pisum sativum L.) is rich in a variety of essential amino acids, which can meet the body's protein needs and is a valuable source of protein. Since the function of pea protein is closely related to its structure, pea protein has been modified with different modifications in recent years to improve the application of pea protein in food and develop new products.ResultsThe effects of sonication frequency (primary and secondary time) on pea protein isolate's (PPI's) structural and functional properties were investigated. SDS‐PAGE demonstrated that different sonication frequencies at the same power (600 W) treatment had no effect on PPI's molecular weight. Fourier‐transform infrared spectroscopy revealed that different sonication frequencies treatment caused secondary structural changes in PPI. The particle size distribution, foaming, stability, surface hydrophobicity, emulsification, and oxidation resistance of PPI were improved after primary and secondary sonication, but secondary sonication was not more effective than primary sonication for an extended period of time.ConclusionOverall, ultrasound is able to improve the structural and functional properties of pea proteins within a suitable range. It provides a theoretical basis for elucidating the modification of the structure and function of plant proteins by ultrasound, and lays the foundation for the development of plant proteins in food applications as well as development.This article is protected by copyright. All rights reserved.

Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline

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