Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process

In this work, to improve the functionality of pea protein isolate (PPI), sodium hexametaphosphate (SHMP) was added during last step of protein extraction and co-spray dried. The influence of PPI to SHMP mixing ratios (95:5 and 90:10) and reaction pH conditions (pH 6, 7, 8, and 9) on reaction efficiency, structural and functional properties of phosphorylated PPI were evaluated. Results showed that both mixing ratios had a similar degree of phosphorylation, suggesting the high efficiency of a 95:5 mixing ratio. The mixing ratio affected powder yield and proximate composition whereas hydrophobicity and denaturation temperature were regulated by pH conditions. For functionality, both mixing ratios showed significantly increased solubility at pH 6. Moreover, an increase in foaming capacity was observed in all phosphorylated PPI. The result from the current study may work as a basis for PPI phosphorylation in the food industry using the simplified method.