| Pea protein isolate（PPI） was obtained from pea. The effects of two common drying methods on the function of pH-modified PPI were compared, and the structural changes of pH-modified PPI were investigated by SDS-PAGE and infrared spectroscopy. The results showed that spray drying method induced more aggregates of pH-modified PPI than freeze drying method, at the same time, the functional properties of proteins (solubility, emulsification, gelation) reduced slightly; pH-modified PPI dried by spray drying showed significant increase in gelation and emulsification comparing with PPI dried by freeze drying. After spray drying, the subunits of PPI had more covalent aggregation of non disulfide bonds, part of PPI was denatured and the secondary structure of PPI changed. These results indicated that the functional properties of PPI decreased after spray drying, while the pH-modification treatment could improve the functional properties of PPI and make up the disadvantages brought by spray drying. |
