High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage

Abstract

In the pea processing industry, the cotyledon is used to extract starch and protein, while the seed coat and pea residue (rich in dietary fiber) are commonly used as feed or discarded. Pea dietary fiber (PDF) has many physiological functions and is beneficial to human health. However, PDF has not been fully developed and utilized due to its negative effect on the sensory properties of food. This study modified PDF using a novel high energy media mill (HEMM) and investigated the physicochemical properties of the HEMM-modified PDF and its feasibility in stabilizing pea protein beverage (PPB). Results showed that HEMM reduced the particle size, damaged the crystal structure, exposed functional groups, and caused the wrinkle and fragmented surface morphology of PDF. These structural and morphological changes resulted in a maximum increase of 37%, 58%, and 123% for water holding capacity, swelling capacity and oil holding capacity, respectively. The increased hydration capacity of HEMM-modified PDF resulted in higher apparent viscosity and gel-like properties. Based on its thickening property, HEMM-modified PDF was used to stabilize PPB. The results showed that the HEMM-modified PDF hindered the aggregation of protein, the floating of oil, and the settling of insoluble substances in PPB due to its high viscosity and steric hindrance, thus improving the stability of PPB. This study provided the idea and feasible scheme for the modification and high-value utilization of PDF.