Abstract
Structural and functional properties of soy and pea protein isolates have been comparatively studied. The composition and structure of protein fractions, colloidal-physical properties (ζ-potential, electrophoretic mobility, particle size, conductivity), thermal stability (DSC analysis), and protein profiles (SDS-PAGE) of SPI and PPI were examined. The results demonstrate that SPI exhibits higher thermal stability and can form denser gel-like structures, whereas PPI is characterized by smaller particle size and higher dispersion, leading to superior emulsifying properties. The findings suggest the need for differentiated application of SPI and PPI in the food industry and indicate that combining these isolates could achieve optimal functional performance in food products.