Advances in the production of emulsifying pea protein isolates with the oat β-glucan glycosylation

Pea protein isolate (PPI) possesses high nutritional value but inferior emulsifying properties. As a soluble dietary fiber, oat β-glucan (OBG) not only possesses various nutritional functions as well as excellent processing characteristics. Therefore, it can be used as a raw material to modify PPI, enhancing its nutritional value while improving its emulsification properties. This study enhanced the emulsifying properties of PPI by conjugating it with diverse mass ratios of oat β-glucan (OBG). Gycosylation significantly enhanced the emulsifying properties, and the 1:1 group exhibited the most substantial improvement with an emulsifying activity index of 39.52 min and an emulsifying stability index of 120.56 m 2 /g. The confocal laser scanning microscopy (CLSM) and rheological properties of the emulsions indicated the formation of spatial reticular structure after glycosylation. The content of α-helix decreased from 19.6 % to 13.8 %, and β-sheet increased from 31.5 % to 37.6 %. Glycosylation with OBG enhanced the emulsifying properties of PPI by altering the secondary structure, intermolecular forces, and forming a reticular structure. This study provides a theoretical basis for improving the emulsifying properties of PPI and expanding the range of industrial applications for it.