Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride

Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride

This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solubility of PPI and induced the exposure of hydrophobic groups...

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Bibliographic Details
Main Authors: Xin Qi, Yulin Li, Jinzhou Xiao, Qiuting Zhang, Zhibing Huang, Jianhua Xie
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Food Chemistry: X
Subjects:
Pea protein isolate
Functional properties
Molecular mechanism
Colloidal system
Gel system
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752500745X
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