Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility

This study aimed to investigate the effect of different durations (0, 5, 10, 15, 20, and 30 min) of resonance acoustic mixing (RAM) treatment on the gel properties and digestibility of pea protein isolate (PPI). Results indicated that RAM treatment enhanced the water holding capacity (WHC) of PPI gels, with the highest WHC of 94.79 % achieved after RAM treatment for 20 min. A 15-20 min RAM treatment altered the secondary structure of proteins in PPI gels, reducing alpha-helix content while increasing beta-sheet content. This treatment also refined the microstructure of PPI gels, changing the surfaces from rough to smooth and the pores from large to small. RAM treatment for 5-20 min decreased the shear viscosity and gel strength of heat-induced PPI gels, although these properties slightly recovered when the treatment was extended to 30 min. Additionally, RAM treatment improved the in vitro digestibility of PPI gels. In conclusion, RAM treatment significantly influenced the structural, mechanical and digestive properties of PPI gels, and this effect can be regulated by adjusting the treatment duration, making it suitable for various practical applications.