Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate

There has been an increasing demand for diverse and more functional plant-based protein ingredients food uses. This study aims to improve the properties of pea isolate through acylation and/or conjugation with guar gum investigate physicochemical characteristics modified proteins. Acylated proteins were prepared by reacting acetic anhydride (AA) or succinic (SA) at 0.3 0.6 g AA SA per protein, respectively. Guar gum-pea conjugates incubating mixture a mass ratio 1:20 1:40 60 °C 24 h, Acylated-guar gum-conjugated also their synergistic effects. Both conjugated acylated showed significantly improved oil holding capacity up 2.20 ± 0.05 2.09 0.03 oil/g respectively, compared unmodified (1.03 0.02 oil/g). The had greater water 7.01 0.31 water/g (3.57 water/g). Emulsion stability 96–100% 95–100%, (e.g., conj., SA0.3/0.6, 0.3/0.6 conj.). suspensions 9% acetylated formed firm gels. Sequential demonstrated beneficial effects on emulsifying properties. However, in vitro gastrointestinal digestibility decreased that control protein. Overall, possessed superior could be used as novel meat alternative beverage applications.