Abstract:The pea protein isolate was processed by dry grinding method to study the changes in its application characteristics such as water retention，oil retention，foam characteristics，emulsification performance，gel performance，etc.；and according to the structural characteristics of the pea protein isolate after grinding，the impact mechanism of grinding on the application characteristics was analyzed.Improved the application characteristics of pea protein isolate and expanded its application in the food industry. The results showed that grinding had a significant effect on the morphological structure and hydrophilic groups of pea protein isolate，which in turn affected the application characteristics of pea protein isolate. After grinding 7.5 min，the water retention was increased by 37.4%，the foaming performance was increased by 20.83%，and the oil retention，emulsification and gel properties were the best；the hydrophilicity was also significantly improved.