Abstract：
The challenge of preserving the quality of thermal-sensitive polymeric materials specifically proteins during a thermal drying process has been a subject of ongoing concern. To address this issue, we investigated the use of ultrasound contact drying (USD) under non-thermal conditions to produce functionalized pea protein powders. The study extensively examined functional and physicochemical properties of pea protein isolate (PPI) in powder forms obtained through three drying methods: USD (30 °C), spray drying (SD), and freeze drying (FD). Additionally, physical attributes such as powder flowability and color, along with morphological properties, were thoroughly studied. The results indicated that the innovative USD method produced powders of comparable quality to FD and significantly outperformed SD. Notably, the USD-PPI exhibited higher solubility across all pH levels compared to both FD-PPI and SD-PPI. Moreover, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage of random coil form (56.2 %), increased gel strength, and the highest bulk and tapped densities. Furthermore, the USD-PPI displayed a unique surface morphology with visible porosity and lumpiness. Overall, this study confirms the effectiveness of non-thermal ultrasound contact drying technology in producing superior functionalized plant protein powders, showing its potential in the fields of chemistry and sustainable materials processing.
摘要：
在热干燥过程中保持热敏聚合物材料特别是蛋白质的质量的挑战一直是人们关注的主题。为了解决这个问题，我们研究了在非热条件下使用超声接触干燥（USD）生产功能化豌豆蛋白粉。该研究广泛检查了通过三种干燥方法获得的粉末形式的豌豆蛋白分离物（PPI）的功能和物理化学性质：USD（30°C），喷雾干燥（SD），和冷冻干燥(FD)。此外,物理属性，如粉末流动性和颜色，连同形态特性，进行了彻底的研究。结果表明，创新的USD方法产生的粉末质量与FD相当，并且显着优于SD。值得注意的是,与FD-PPI和SD-PPI相比，USD-PPI在所有pH水平中均表现出更高的溶解度。此外，USD-PPI样品表现出改进的乳化和发泡性能，无规卷曲形式的百分比更高(56.2%)，增加凝胶强度，和最高的体积和振实密度。此外，USD-PPI显示出独特的表面形态，具有可见的孔隙率和团块性。总的来说,这项研究证实了非热超声接触干燥技术在生产优质功能化植物蛋白粉末中的有效性，显示其在化学和可持续材料加工领域的潜力。
