Functional Properties of Whey‐Pea Protein Composite Blends in a Model System

ABSTRACT Protein from pea ( Pisum sativum ) and acid whey were combined in various proportions and several functional properties of resulting composites determined at pH 4 to 8. Solubility, heat stability, emulsion properties and foaming capacity were significantly (p < 0.05) reduced with decreasing pH (especially at pH 5) and increasing pea protein. Maximum thermocoagulation of composites increased threefold in magnitude and shifted from pH 4–5 to 5–6 as pea protein increased. A significant (p < 0.001) correlation between protein solubility and other functional properties was shown to be a direct consequence of the proportion of pea protein combined with whey protein, pH and their interaction.