Related Experiment Video
Updated: Sep 8, 2025
05:45
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
3.7K
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process
Uyory Choe1, Yang Lan1, Bingcan Chen1
1Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA.
Food Chemistry
|June 13, 2022
Summary
Phosphorylating pea protein isolate (PPI) with sodium hexametaphosphate (SHMP) enhances its functionality. This simplified method improves solubility and foaming capacity, offering a basis for industrial applications.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Biochemistry
Background:
- Pea protein isolate (PPI) is a valuable plant-based protein source.
- Improving the functional properties of PPI is crucial for wider food industry applications.
- Phosphorylation is a known method to modify protein functionality.
Purpose of the Study:
- To investigate the effect of sodium hexametaphosphate (SHMP) phosphorylation on pea protein isolate (PPI) functionality.
- To evaluate the influence of different PPI to SHMP mixing ratios and reaction pH on phosphorylation efficiency and properties.
- To establish a simplified method for PPI phosphorylation applicable to the food industry.
Main Methods:
- Pea protein isolate (PPI) was phosphorylated using sodium hexametaphosphate (SHMP) during the final extraction step.
- Co-spray drying was employed to obtain phosphorylated PPI powders.
- The effects of PPI:SHMP ratios (95:5, 90:10) and pH (6, 7, 8, 9) were systematically evaluated.
Main Results:
- High phosphorylation efficiency was observed, particularly with a 95:5 PPI:SHMP ratio.
- Mixing ratio influenced powder yield and proximate composition; pH conditions modulated hydrophobicity and denaturation temperature.
- Phosphorylated PPI exhibited significantly increased solubility (at pH 6) and enhanced foaming capacity across all tested conditions.
Conclusions:
- Sodium hexametaphosphate (SHMP) phosphorylation is an effective method to improve pea protein isolate (PPI) functionality.
- The study provides insights into optimizing mixing ratios and pH for enhanced protein properties.
- This simplified phosphorylation technique offers a promising basis for industrial-scale modification of PPI.
