Improvement of the techno-functional properties of pea proteins by microfluidization

Abstract

International audienceThe use of pea (Pisum sativum (L.)) proteins in the food industry is still limited despite their good environmental sustainability, heath-oriented composition, reliable origin and stable price. However, one of the most important limitations is their low solubility which determines a number of their techno-functional properties. Microfluidization is a non-thermal emerging technology that may modify the structure and the techno-functional properties of pea proteins. Microfluidization combines high shear forces due to the stream speed and direction; impact forces from collisions with the walls and with the fluid itself; and turbulence inside the chamber. The objective of this work was to evaluate the effects of dynamic high pressure (microfluidization) on the techno-functional properties of commercial pea protein isolates. Microfluidization was performed by using a Microfluidizer processor model LM10 (Microfluidics, Newton, MA, USA) provided with a Z-type chamber. Solubility was clearly increased when applying microfluidization at 100MPa. Microfluidization also improved the least gelation concentration by thermal and acidic treatments, and the interfacial tension. However no clear effect was observed in the foaming capacity. This work permitted to conclude that the effect of microfluidization depends on the sample characteristics, on the environmental conditions, and on the microfluidization parameters