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May 8, 2026Journal of Food Process Engineering

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

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Authors

BABindvi AroraUYUpasana YadavPJPranita Jaiswal

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Overview

Randomized trial demonstrates enhanced functional properties of pea proteins, suggesting improvements for food applications.

Key Points

  • This study aims to evaluate how ultrasonication and high shear processing modify the structural and functional properties of pea protein isolates.
  • Pea protein isolates were treated with ultrasonication (5, 10, and 15 min) and high shear processing (5, 10, and 15 min).
  • Physicochemical characteristics, including protein extractability and surface hydrophobicity, were analyzed post-treatment.
  • Functional properties such as emulsifying and foaming abilities were assessed.
  • Ultrasonication improved protein extractability and led to greater breakdown of protein aggregates than high shear processing.
  • Prolonged ultrasonication increased free sulfhydryl content, suggesting disulfide bond disruption but caused protein re-aggregation.
  • High shear processing consistently increased surface hydrophobicity and improved emulsion stability and viscosity.

Cite This Study

Arora et al. (2026) studied this question.

synapsesocial.com/papers/69fd7e00bfa21ec5bbf063cehttps://doi.org/10.1111/jfpe.70551
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