A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate

Pea protein isolate (PPI) has received increasing commercial popularity in recent years mainly because of its unique nutritional properties and hypoallergenic risk. However, the low solubility of PPI restricts their industrial application. Here, we present an effective method, combining pH-shifting, heating with ultrasound, to enhance the solubility and emulsifying stability. The results showed the solubility of PPI greatly increased from 29.5 % to 90.4 %, and the physical stability of the emulsions with modified PPI was improved significantly.