Physical and chemical properties of Pea Protein Powder

The foamability and foam stability of pea protein powder are closely related to pH, ionic strength, concentration, heat treatment, the degree of protein denaturation, and the type of protein. The foamability and foam stability of pea protein powder increase with the increase of its concentration. When the concentration reaches 5%, its foaming ability reaches the strongest, while the foam stability increases with the increase of concentration. This is especially obvious after 60 minutes. The foamability and foam stability of pea protein powder are the strongest at pH 6, and both pH greater than 6 and less than 6 show a downward trend. The foaming performance is the worst at pH 2, and the foam stability is worst at pH 10. At higher temperatures, the oil absorption of pea protein is lower and the oil absorption is stronger at lower temperatures. This is mainly due to the greater viscosity of the oil at lower temperatures.