Changes in the structure and emulsification properties of pea protein isolate during grinding

The aim of this paper is to expand application scope of pea protein isolate by improving its emulsification. Pea protein isolate was ground for different time, and changes in its structure and emulsification properties were studied, and then revealed the influence mechanism of grinding on emulsification. It was found that the beta-sheet of protein decreased from 39.92% to 31.47% after grinding for 20 min, and the pea protein was converted from a solid ball to a hollow ball. So the emulsion flocculation index decreased from 1.01% to 0.29% and the amount of protein adsorbed increased by 4.5%, which showed that the emulsion stability of the pea protein was significantly improved. Within a short grinding time (2.5-5 min), the viscosity of the emulsion was increased. Studies had shown that proper grinding treatment made pea protein isolate possess greater potential for an excellent emulsifier.