Modification of pea protein isolate for ultrasonic encapsulation of functional liquids

Abstract

This study reports on the ultrasonic processing of pea protein isolate (PPI) in phosphate-buffered saline (PBS, pH 7.4) and Tris/HCl (pH 8) buffer systems in order to modify its properties for use in the encapsulation of functional liquids. Tetradecane-filled microspheres were synthesized using ultrasonically-modified PPI as a shell material under high intensity 20 kHz ultrasound irradiation. Tetradecane was used as a model liquid, which could in principle be replaced by functional liquids such as vitamins, fish oil, etc. The solubility of water-insoluble globulin present in PPI was significantly improved in the first sonication step, which was confirmed by solubility measurements and sodium..