Pea protein is a very popular source of edible plant-based protein among legumes. In this study, the stability of ultra high temperature (UHT) processed pea protein emulsion prepared from 0.5 and 1.0% (w/v) pea protein concentrate (PPC) by two different homogenisation methods of microfluidisation (500 Bar) and ultrasonication (ultrasonicated for 1, 3 and 5 min) was investigated. In addition, the emulsion properties (particle and droplet size, flocculation, coalescence, zeta potential, hydrophobicity and creaming index) of PPC emulsions before and after UHT treatment were measured. The overall heat transfer coefficient (OHTC) versus time graphs were stable during UHT processing for both microfluidised and ultrasonicated PPC emulsions that indicates no fouling and good stability under the thermal treatment condition. Freshly prepared emulsion using 0.5 and 1.0% PPC and ultrasonicated for 5 min showed creaming index of 5.73 and 8.39%, particle size of 0.96 and 1.53 μm respectively. In addition, the fat droplet size for the above samples measured 1.05 and 1.85 μm for larger fat droplets and 0.51 and 0.72 μm for smaller fat droplets, respectively. However, after UHT treatment this emulsion destabilised due to protein aggregation as indicated by the high flocculation index (13.22 and 103.35%), particle size (1.59 and 3.23 μm) and droplet size (1.30 and 2.53 μm, for large fat droplets and 0.90 and 1.22 μm, for small fat droplets). After UHT treatment the microfluidised PPC emulsion using 0.5 and 1.0% PPC were the most stable with small particle size (2.85 and 0.36 μm), high zeta potential (−56.36 and − 27.30) and low creaming index (3.87% and 4.97%), respectively as compared to ultrasonicated samples. Overall, this study revealed that UHT treatment improved emulsion properties of the microfluidised PPC emulsion compared to the ultrasonicated PPC emulsion.

豌豆蛋白是豆类中可食用的植物性蛋白的非常受欢迎的来源。在本研究中，通过两种不同的均质化微流化方法（500 Bar）和超声处理（超声处理为0.5％和1.0％（w / v）豌豆蛋白浓缩物（PPC）制备的超高温（UHT）处理的豌豆蛋白乳液的稳定性） 1、3和5分钟）进行了调查。另外，在UHT处理之前和之后，测量了PPC乳液的乳液性质（颗粒和液滴尺寸，絮凝，聚结，ζ电势，疏水性和乳化指数）。对于微流化和超声处理的PPC乳液，在UHT处理过程中，总传热系数（OHTC）与时间的关系图是稳定的，这表明在热处理条件下没有结垢，并且具有良好的稳定性。新鲜制备的使用0.5％和1.0％PPC的乳液，超声处理5分钟，乳化指数分别为5.73和8.39％，粒径分别为0.96和1.53μm。另外，上述样品的脂肪滴尺寸对于较大的脂肪滴分别为1.05和1.85μm，对于较小的脂肪滴分别为0.51和0.72μm。但是，UHT处理后，乳状液由于蛋白质聚集而失稳，如高絮凝指数（13.22和103.35％），粒径（1.59和3.23μm）和液滴尺寸（1.30和2.53μm，对于大脂肪滴和0.90和0.90）所示。 1.22μm，用于小的脂肪滴）。经过UHT处理后，使用0.5％和1.0％PPC的微流化PPC乳液最稳定，粒径小（2.85和0.36μm），ζ电位高（-56.36和-27.30），乳化指数低（3.87％和4.97％），与超声样品相比。总的来说，这项研究表明，与超声处理的PPC乳液相比，UHT处理改善了微流化PPC乳液的乳液性能。