Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin

This study aimed to investigate the impact of dynamic high-pressure microfluidization (DHPM) on the properties of pea albumin (PA). To achieve this objective, PA was homogenized at 0, 80, and 120 MPa. The FTIR and intrinsic fluorescence results indicated that the DHPM resulted in significantly change on secondary structures and the unfolding of the protein structure. The particle size of PA significantly decreased from 2.397 to 0.797 μm. The changes of the structure and particle size of PA had influence on functionality of PA, when compared to the natural PA, the treated PA showed improved functional properties as the solubility increased by 18.09%, the EAI increased by 24.00%, the ESI increased by 16%, the foaming properties increased by 13.00%. The treated PA was applied in Pickering emulsions, the results indicated that Pickering emulsions stabilized with PA. The Pickering emulsions with adding treated PA showed better properties than Pickering emulsions with adding natural PA. The Pickering emulsions with adding treated PA had the smaller droplet size and a better performance of the stratification stability, meanwhile, the apparent viscosity and shear stress also increased which was beneficial to the stratification stability. In conclusion, DHPM has the ability to change the structural and functional properties of PA, and promote its application in protein-based food products.