High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins

The effects of high‐pressure homogenization, drying pH and propylene glycol on the emulsifying properties of pea protein powder

“…1a), the proteins homogenised during heating had better solubility than the unhomogenised proteins at pH values away from the isoelectric point. The shear forces of the homogeniser may have altered protein conformation and reduced some of the solubility‐limiting protein–protein interactions that would occur as the PP is heated and denatured (McCarthy et al., 2016; Chao & Aluko, 2018; Moll et al., 2021; Melchior et al., 2022). Increasing the pH from 7.0 to 9.0 during drying significantly increased the solubility for the proteins that were not homogenised during heating (e.g.…”

“…1) of the proteins homogenised during heating suggest that homogenisation was able to limit protein–protein interactions and prevent the flocculation observed in the unhomogenised samples. The shear forces of the homogeniser may have helped prevent the aggregation and flocculation of the protein as it denatured due to heat (Moll et al., 2021; Melchior et al., 2022). When the protein dispersions were homogenised after freeze‐drying and rehydration, the large insoluble aggregates were no longer visible in all samples (Fig.…”

“…1 and Table 1). Previous studies have also found that homogenisation was able to break down and solubilise commercial PP (Burger et al ., 2021; Melchior et al., 2022; Moll et al., 2021). Our studies also suggest that homogenisation after re‐hydration is very useful to improve the solubility and functionality of commercial pea protein.…”

“…The respective treatments at both of these stages were able to improve the functionality of heated PP. Homogenisation during heating might disrupt some of the protein–protein interactions that would occur as the protein was denatured, while the altered protein conformation at pH 9.0 might also limit protein–protein interactions that would develop during drying (Barac et al., 2010; Cui et al., 2020; Melchior et al., 2022; Moll et al., 2021; Stone et al., 2015). By limiting the protein–protein interactions, protein–water interactions could be increased, which is consistent with the increased solubility of these PP.…”

Proteínas de sementes de abóbora e propriedades multifuncionais de seus hidrolisados: uma revisão

“…Por outro lado, existem outras alternativas que têm sido exploradas e se apresentam promissoras para melhorar a solubilidade e outras propriedades técnicofuncionais de proteínas vegetais. Dentre essas alternativas, encontram-se as tecnologias não convencionais, como por exemplo ultrassom (Flores-Jiménez et al, 2019;Omura et al, 2021;Lo et al, 2022;Sha et al, 2022), micro-ondas (Ertugrul et al;Research, Society and Development, v. 11, n. 8, e47211831161, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i8.31161 12 Huang et al, 2022), alta pressão hidrostática (Liu et al, 2020; e homogeneização de alta pressão (Guo et al, 2021;Zhang et al, 2022;Melchior et al, 2022). Du et al (2022) estudaram o efeito do tratamento ultrassônico de alta intensidade nas propriedades físico-químicas, estruturais, reológicas e funcionais de isolados proteicos de sementes de abóbora.…”