The defatting of legume flours with hexane is usually the first step in producing protein-rich ingredients. However, its impact on protein profiles, zeta potential, surface hydrophobicity and techno-functionality of pea proteins has not been evaluated. Consequently, this work aimed to evaluate the impact of the hexane defatting step on pea protein profiles, surface hydrophobicity and zeta potential, as well as techno-functional properties of non-defatted and defatted pea protein isolates. The results showed that alkaline extraction of hexane-defatted pea flour increased the net surface charge (zeta-potential) and reduced particle size of the pea protein isolate. Moreover, only the foaming properties of pea protein isolate generated from defatted pea flour were improved. Consequently, except for improving foaming properties, the defatting step is not essential for the production of pea protein isolate.

用己烷对豆类面粉进行脱脂通常是生产富含蛋白质成分的第一步。然而，它对豌豆蛋白的蛋白质谱、zeta 电位、表面疏水性和技术功能的影响尚未得到评估。因此，这项工作旨在评估己烷脱脂步骤对豌豆蛋白质概况、表面疏水性和 zeta 电位的影响，以及未脱脂和脱脂豌豆分离蛋白的技术功能特性。结果表明，己烷脱脂豌豆粉的碱提取增加了净表面电荷（zeta 电位）并减小了豌豆分离蛋白的粒径。此外，只有脱脂豌豆粉产生的豌豆分离蛋白的发泡性能得到改善。因此，除了提高发泡性能外，