Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods

Summary The present study compared the effect of various modification methods on emulsifying properties and emulsion stabilising properties of the pea protein isolate (PPI) and investigated the possible mechanism of emulsion stability from the perspectives of interfacial and rheological properties. The PPI was modified by physical extrusion (EPPI), chemical phosphorylation (PPPI), and synergistic extrusion and phosphorylation (EPPPI); natural PPI was used as a control. The results revealed that the adsorption energy of modified PPI at the O/W interface was reduced, and the viscoelasticity of the interfacial film of modified PPI was increased, suggesting that modified PPI could have better adsorption at the O/W interface. The emulsions by modified PPI had higher electrostatic repulsion, smaller particle size, and more uniform particle size distribution. Moreover, the emulsions by modified PPI promoted the formation of the spatial network structure by increasing the viscosity and extending the linear viscoelastic zone. These results showed that EPPI, PPPI, and EPPPI could improve PPI's emulsifying and emulsion‐stabilising properties.