Effect of Ultrasonication and High Shear Processing on Functional Property Modification of Pea Proteins

ABSTRACT The increasing demand for sustainable, plant‐based proteins has led to extensive research on pea protein isolates (PPI) due to their functional properties and cost‐effectiveness. However, the limited solubility and functional attributes of PPI pose challenges for their widespread application in food systems. This study investigates the effects of ultrasonication and high shear processing on the structural and functional modifications of PPI. Pea protein isolates were subjected to ultrasonication (5, 10, and 15 min) and high shear processing (5, 10, and 15 min), and their physicochemical characteristics were evaluated. The results indicate that both treatments enhanced protein extractability, with ultrasonication leading to greater breakdown of protein aggregates compared to high shear processing. Free sulfhydryl content increased in all treated samples, suggesting the disruption of disulfide bonds, though prolonged ultrasonication led to protein re‐aggregation. Surface hydrophobicity exhibited differential behavior, with high shear processing demonstrating a continuous increase, while ultrasonication led to an initial increase followed by a decline due to structural rearrangements. ζ‐potential analysis revealed increased negative charge with processing, contributing to enhanced electrostatic repulsions. Functional evaluation demonstrated improved emulsifying and foaming properties, particularly in high shear treated samples, which exhibited higher viscosity and emulsion stability. These findings highlight the potential of ultrasonication and high shear processing in modifying PPI to improve its suitability for food applications, making it a promising ingredient for plant‐based formulations.