Pea protein has attracted attentions as an alternative for soy protein, but its weaker gelling properties has limited its applications in food formulations. In this study, the pea protein aggregates were prepared and their gelling properties were studied. The mechanical property measurement indicated that the gel strength can be modulated by modifying the pea protein aggregate properties to achieve compressive strength up to more than 10 kPa, which comparable to soy protein based gels. In addition, the strong gels were achieved at relatively low concentration of protein (&lt; 10% thus are advantageous for practical applications. Nowadays, novel products are designed based on the growing preference of consumers for natural and healthy foods, and pea protein aggregates-derived ingredients show excellent potential to be well adopted by consumers. The utilization of pea protein gels to produce food products of different textures could potentially contribute to the growth of the food and agricultural industry.

Preparation of pea protein aggregates and their gelling property study

ACS Spring Meeting 2021

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