Abstract
Abstract The effects of thermal aggregation and microfluidization on pea (Pisum sativum L.) globulin characteristics and emulsifying properties were investigated. The thermal treatment of native pea globulins (NPs) induced the formation of aggregates ( Industrial relevance Microfluidization or dynamic high pressure is a novel technology that could improve techno-functional properties of pea proteins after thermal aggregation. Microfluidization process at 70 MPA or 130 MPa broke large aggregates previously induced by the protein aggregation, and lead to new protein conformations. The new characteristics of microfluidized aggregates partly hinder the negative effect of thermal aggregation on the emulsion stability of aggregated proteins, especially when high microfluidization pressures were used (130 MPa). These findings will be of crucial importance for the development of pea protein-based oily formulations.
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