Fabrication and Characterization of Structure and Rheological Properties of Pea Protein‐Gellan Gum Composite Gel

Pea protein is rich in essential amino acids and has low allergenicity. In this study, pea protein was modified with gellan gum to enhance its gelation performance and improve its poor gelation properties. The effect of different concentrations of gellan gum on the properties of pea protein gel was investigated by analyzing hydration properties, texture, rheological characteristics, microstructure, and molecular forces. The results showed that gellan gum facilitated the formation of a stable network structure in pea protein, significantly enhancing gel strength and stability. Notably, at a concentration of 5 g/L, gel strength peaked at 0.65 N, and its water-holding capacity was 80.04%. Increasing gellan gum concentration significantly increased the viscosity and elastic modulus of the composites, indicating its ability to enhance the viscosity and stability of pea protein. Hydrophobic interactions and disulfide bonds were identified as the main factors driving pea protein gel formation. This study provides a critical theoretical framework for the processing and application of pea protein.