Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Lei Sha, Aeneas O. Koosis, Qingling Wang, Alma D. True, Youling L. Xiong

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72 Scopus citations


In this study, the structural, interfacial, and emulsifying properties of high-intensity ultrasound (HUS)-treated pea protein isolate (PPIUS) were investigated. HUS at 50% amplitude and 57–60 W·cm−2 for 5 min markedly improved protein solubility (by 132%), surface hydrophobicity (by 173%), and reduced particle size (by 52%). These physicochemical changes in PPIUS led to more rapid protein adsorption at the oil–water interface, improved emulsifying activity (by 18–27%) and capacity (by 11%), and enhanced emulsion physical stability. The multilayer nature, albeit less elastic, of the interfacial membrane formed by PPIUS when compared to control protein (PPIC), based on dilatational testing, contributed to the above results. Moreover, PPIUS-stabilized emulsions exhibited a tendency of being less susceptible to lipid oxidation during storage. Thus, structure-modifying HUS may be a valuable processing technology for the manufacture of pea protein-based emulsion foods.

Original languageEnglish
Article number129271
JournalFood Chemistry
StatePublished - Jul 15 2021

Bibliographical note

Funding Information:
This study is supported by the USDA National Institute of Food and Agriculture, Hatch (Project 1020736) and by Roquette America Inc. Author Lei Sha acknowledges the sabbatical opportunity to study at the University of Kentucky which is supported through the First-class Discipline Project of Liaoning Province, China.

Publisher Copyright:
© 2021 Elsevier Ltd


  • 1-Anilino-8-naphthalenesulfonate magnesium salt (PubChem CID: 87458)
  • 2-Thiobarbituric acid (PubChem CID: 2723628)
  • Dilatational rheology
  • Fluorescein isothiocyanate (PubChem CID: 18730)
  • Lipid oxidation
  • Nile red (PubChem CID: 65182)
  • O/W emulsions
  • Pea protein
  • Sodium azide (PubChem CID: 33557)
  • Sodium dodecyl sulfate (PubChem CID: 3423265)
  • Ultrasonication

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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