Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH

Polyphenols exist widely in plants and interact with plant proteins distinctly depending on the environmental pH. This could potentially affect the gelling property of plant proteins and their digestion. In the present study, pea protein suspensions containing 0 %, 0.5 % and 1 % green tea polyphenols (GTP) were heated to form gels at pH5, pH7, and pH8.5. A strain amplitude sweep showed that the storage modulus (G’) and critical strain of pea protein gels decreased with increased GTP concentration at all examined pH. Gelation dynamic showed gelling of pea protein-GTP was delayed at pH7 and pH8.5 compared to the control. Differential scanning calorimetry showed that pea proteins became less heat resistant in the presence of GTP at pH5 and pH7, but not at pH8.5. Ultra-small and small-angle X-ray scattering showed that the radius of gyration of small- and medium-sized aggregates in pea protein gels was increased ∼10–16 % and 22–30 % at pH7 and pH8.5, respectively when 1 % GTP was present. Under such pH conditions, the proportion of structure with a radius of ∼10–200 nm was increased in pea protein-GTP gels based on the volume size distribution. In vitro digestion found the soluble protein content of digesta of pea protein-GTP gels had a 5–8.5 % decrement with the presence of larger peptides when compared to pea protein gels.