Effect of a Dynamic High-Pressure Microjet Combined with Tyrosinase Treatment on a Pea Protein–Chlorogenic Acid Complex System

Abstract

At present, the use of polyphenolic substances, particularly chlorogenic acid, in conjunction with pea protein to create raw materials for food processing is becoming increasingly common in the food industry. This study aims to modify the composite solution of pea protein (PP) and chlorogenic acid (CA) using DHPM and tyrosinase (Tyr) to enhance its properties, thereby overcoming the limitations of applicability of the pea protein. The effects of Tyr and DHPM on the structure and functional properties of the PP/CA complex under various treatment conditions were examined, along with the mechanisms and impact of Tyr within the PP/CA binary system. The results indicated that compared to the PP/CA liquid phase without Tyr and DHPM treatment, the PP/CA treated with Tyr at 1000 U/g, 3 h, and 50 °C and DHPM exhibited less color change and the most favorable cross-linking effect. The structure of the composite liquid was stable, with D₅₀ and D_[4,3] decreasing by 39.85 and 35.18%, respectively. Additionally, the protein emulsification activity increased significantly by 40.67%. Microstructural analysis revealed a relatively complete sheet, and the hydrogen bond interaction was enhanced. The content of the sulfhydryl groups decreased significantly by 21.14%, while the content of disulfide bonds increased significantly by 13.40%. This study offers insights into the modification of PP, providing a theoretical basis for its application in the preparation of emulsions and the incorporation of functional substances, thereby contributing to the development of high-value protein products.