Research Progress on Physical Modification Technology of Pea Protein
Pea,as a plant protein source with low allergy and high nutritional value,has received extensive attention in recent years.However,due to the limitations of its structure and industrial preparation process,the functional properties of pea protein such as solubility,emulsification and foaming are poor,which cannot meet the food market needs.Therefore,various modification techniques to improve its functional properties have developed.In this paper,the research progress of physical modification technology of pea protein was systematically reviewed,and the development of pea protein physical modification technology was prospected,so as to provide a basis for the application of pea protein in food industry.
pea proteinphysical modificationheat treatment modificationfunctional properties
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