Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride

This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solubility of PPI and induced the exposure of hydrophobic groups, resulting in 36.07 % decrease in foam capacity and 25.08 % increase in emulsifying activity. The addition of GG and low concentrations of NaCl (≤0.1 M) simultaneously enhanced protein solubility, foaming, and emulsifying properties. Furthermore, this also effectively improved the dynamic moduli, gel strength, and thermal stability of PPI-based gels, while GG combined with high NaCl concentrations (≥0.3 M) weakened the gel properties. These findings demonstrated that the synergistic effect of GG and NaCl was highly dependent on NaCl concentration. The combination of GG with low concentrations of NaCl could effectively enhance the functional properties of PPI, whereas higher concentrations exhibited adverse effects.