Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide

The common method used in the food industry to manufacture pea protein isolate (PPI) is extraction by alkaline extraction?isoelectric precipitation, followed spray drying. In this study, effect of adding a co-spraying agent PPI at ratio 10:90, trehalose (Tr), sucrose (Su) or sodium hexametaphosphate (SHMP), on structure, functionality and aromatic profile spray-dried was studied. Results showed that addition Tr/Su/SHMP induced conformational changes accordance FTIR spectrum quantification free sulfhydryl disulfide groups. surface charge (?-potential) hydrophobicity co-spray dried also modified substantially. Such structural exhibited significant impacts functionalities PPI, including solubility, water/oil binding capacity, thermal property, emulsifying capacity stability, foaming stability. better properties supported measuring their ability reduce air?water tension. addition, impact (Tr/Su/SHMP) investigated. Twelve compounds were obtained as characteristic represent difference among samples. visualized performing principal component analysis hierarchical cluster analysis. findings reported study provided data basis for facilitating development products with functionalities.