Consequences of ball-milling combined with high-pressure homogenization on structure, physicochemical and functional properties of pea protein
This study was designed to evaluate the effects of combined ball milling (BM) and high-pressure homogenization (HPH) treatments on the structure, physicochemical, and functional properties of commercial pea protein. Relative to the individual BM or HPH treatments, the BM combined with HPH treatment induced a more pronounced reduction in the volume-weighted mean particle diameter (D<sub>4,3</sub>) and turbidity of pea protein, while markedly enhancing its surface hydrophobicity and fluorescence intensity. With respect to functional properties, compared to untreated pea protein, the pea protein treated with BM (8 h) combined with HPH (120 MPa) exhibited significant increments in solubility (40.86 %), emulsifying activity index (EAI, 97.17 %), emulsifying stability index (ESI, 327.03 %), foaming ability (FA, 194.35 %), foaming stability (FS, 288.84 %), and water-holding capacity (WHC, 64.18 %). Collectively, these findings demonstrate a promising strategy for augmenting the functional properties of pea protein, thereby providing new avenues for its utilization in the plant-based food sector.
Authors
- Juncai Hou (ORCID: https://orcid.org/0000-0003-2943-3398)
- Yunhe Chang (ORCID: https://orcid.org/0000-0002-4593-4486)
- Jing Zhang (ORCID: https://orcid.org/0000-0003-2616-6474)
- Hongxia Feng (ORCID: https://orcid.org/0000-0002-9781-0282)
- Cong Xu (ORCID: https://orcid.org/0009-0000-2283-9243)
- Hong Sun (ORCID: https://orcid.org/0009-0007-7094-7274)
- XinYu Neng
Institutions
- Guiyang University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2025-12-01
- DOI
- https://doi.org/10.1016/j.fochx.2025.103370
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00