Research progress on improvement the emulsification property of pea protein

  • XIA Xuanze ,
  • LI Yan ,
  • QIAN Haifeng ,
  • ZHANG Hui ,
  • QI Xiguang ,
  • WANG Li
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  • (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2020-06-19

  Revised date: 2020-07-28

  Online published: 2021-02-07

Abstract

Pea protein is a good plant protein,which is hypo-allergenic,as well as balanced amino acid ratio and high nutritional value.The emulsibility is an important property of protein.However,the emulsibility of natural pea protein is not good enough for its application in food industry.Recently,physical,chemical and enzymatic treatments were used to improve the emulsibility of pea protein.The composition and emulsibility were introduced in this paper.Meanwhile,the effect of modification on the structure and emulsification property of pea protein was also summarized.Furthermore,the problem in the pea protein industry was discussed.And the research emphasis of pea protein emulsification in the future is prospected,which is helpful for further development and application of pea protein in food industry.

Cite this article

XIA Xuanze , LI Yan , QIAN Haifeng , ZHANG Hui , QI Xiguang , WANG Li . Research progress on improvement the emulsification property of pea protein[J]. Food and Fermentation Industries, 2021 , 47(2) : 279 -284 . DOI: 10.13995/j.cnki.11-1802/ts.024730

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