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:: Volume 21, Issue 1 (Spring 2026) ::
Iranian J Nutr Sci Food Technol 2026, 21(1): 85-94 Back to browse issues page
Investigating the Functional and Structural Properties of Modified Pea Protein Isolate Using High-Intensity Ultrasound
F Bahmanyar , S Sohrabi , M Pashaei , L Mirmoghtadaie *
Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. , Mirmoghtadaie@sbmu.ac.ir
Abstract:   (36 Views)
Background and Objectives: Pea protein has attracted much attention as a plant protein source with low allergenicity, non-genetically modified, inexpensive, high nutritional value, and wide availability; however, it has limited functional properties. High-intensity ultrasound processing can improve functional and structural properties due to cavitation effects. The aim of this study was to investigate the effects of high-intensity ultrasound processing on the functional and structural properties of pea protein isolate.
Materials & Methods: Pea protein isolate dispersions (5% w/v) were modified by ultrasound at frequency of 20 Hz and powers of 100, 300, and 200 W for 10 minutes, and then their functional and structural properties were evaluated.
Results: High-intensity ultrasound significantly increased the emulsifying activity and emulsion stability of pea protein isolates (P<0.05). Modification of pea protein isolate by ultrasound at 300 W for 10 min increased the protein solubility in the range of 6> pH >4 compared to the unmodified sample; this sample also showed the highest L* index and the lowest a* and b* (P<0.05). In addition, Fourier-transform infrared spectroscopy (FTIR) showed changes in secondary structure of modified pea protein isolate; and scanning electron microscope (SEM) images showed that the spherical shape of pea protein isolate after modification was transformed into heterogeneous sheet structures.
Conclusion: This study suggests that pea protein isolates can improve their functional and structural properties with high-intensity ultrasound at 300 W for 10 minutes.
Keywords: Pea protein isolate, High-intensity ultrasound, Functional and structural properties
Full-Text [PDF 941 kb]   (15 Downloads)    
Article type: Research | Subject: Food Science
Received: 2025/10/26 | Accepted: 2026/02/8 | Published: 2026/05/18
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Bahmanyar F, Sohrabi S, Pashaei M, Mirmoghtadaie L. Investigating the Functional and Structural Properties of Modified Pea Protein Isolate Using High-Intensity Ultrasound. Iranian J Nutr Sci Food Technol 2026; 21 (1) :85-94
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Volume 21, Issue 1 (Spring 2026) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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