Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride
This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solubility of PPI and induced the exposure of hydrophobic groups...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500745X |
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| author | Xin Qi Yulin Li Jinzhou Xiao Qiuting Zhang Zhibing Huang Jianhua Xie |
| author_facet | Xin Qi Yulin Li Jinzhou Xiao Qiuting Zhang Zhibing Huang Jianhua Xie |
| author_sort | Xin Qi |
| collection | DOAJ |
| description | This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solubility of PPI and induced the exposure of hydrophobic groups, resulting in 36.07 % decrease in foam capacity and 25.08 % increase in emulsifying activity. The addition of GG and low concentrations of NaCl (≤0.1 M) simultaneously enhanced protein solubility, foaming, and emulsifying properties. Furthermore, this also effectively improved the dynamic moduli, gel strength, and thermal stability of PPI-based gels, while GG combined with high NaCl concentrations (≥0.3 M) weakened the gel properties. These findings demonstrated that the synergistic effect of GG and NaCl was highly dependent on NaCl concentration. The combination of GG with low concentrations of NaCl could effectively enhance the functional properties of PPI, whereas higher concentrations exhibited adverse effects. |
| format | Article |
| id | doaj-art-b6bdcecca83b4712a20e16f399af7708 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b6bdcecca83b4712a20e16f399af77082025-08-20T04:00:45ZengElsevierFood Chemistry: X2590-15752025-08-013010289810.1016/j.fochx.2025.102898Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chlorideXin Qi0Yulin Li1Jinzhou Xiao2Qiuting Zhang3Zhibing Huang4Jianhua Xie5State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang 330200, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China; Corresponding authors at: State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang 330200, China; Corresponding authors at: State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solubility of PPI and induced the exposure of hydrophobic groups, resulting in 36.07 % decrease in foam capacity and 25.08 % increase in emulsifying activity. The addition of GG and low concentrations of NaCl (≤0.1 M) simultaneously enhanced protein solubility, foaming, and emulsifying properties. Furthermore, this also effectively improved the dynamic moduli, gel strength, and thermal stability of PPI-based gels, while GG combined with high NaCl concentrations (≥0.3 M) weakened the gel properties. These findings demonstrated that the synergistic effect of GG and NaCl was highly dependent on NaCl concentration. The combination of GG with low concentrations of NaCl could effectively enhance the functional properties of PPI, whereas higher concentrations exhibited adverse effects.http://www.sciencedirect.com/science/article/pii/S259015752500745XPea protein isolateFunctional propertiesMolecular mechanismColloidal systemGel system |
| spellingShingle | Xin Qi Yulin Li Jinzhou Xiao Qiuting Zhang Zhibing Huang Jianhua Xie Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride Food Chemistry: X Pea protein isolate Functional properties Molecular mechanism Colloidal system Gel system |
| title | Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride |
| title_full | Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride |
| title_fullStr | Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride |
| title_full_unstemmed | Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride |
| title_short | Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride |
| title_sort | modulating the functional properties of pea protein isolate the impact of gellan gum and sodium chloride |
| topic | Pea protein isolate Functional properties Molecular mechanism Colloidal system Gel system |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500745X |
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