Effect of high-pressure jet processing on the structure and physicochemical properties of plant protein isolate aqueous dispersions

There is a strong interest in incorporating proteins from plant sources into protein-rich beverages. However, the use of protein isolates in food systems is restricted by their poor solubility and overall functionality. This research aimed to investigate the impact of high-pressure jet (HPJ) processing from 0 (control) to 500 MPa on the structural and physicochemical properties of three commercial soy protein isolates (SPIs) and pea protein isolates (PPIs) 5% w/v aqueous dispersions. Processing by HPJ at 100 MPa caused a strong dissociation of large protein bodies into smaller protein aggregates, following by a linear reduction in particle size when processing from 100 to 500 MPa. Native-PAGE of the supernatants showed that the molecular weight of the obtained soluble fractions was >250 kDa (no monomeric units), indicating the lack breakdown of protein covalent bonds. The reduction of the large protein bodies into small-size protein aggregates affected the overall functionality of the protein isolates. The solubility and the foaming capacity of plant proteins increased >15% as the aggregates dropped in size due to HPJ processing. The hydroxyl radical scavenging activity of PPIs increased >15% after pressurization, but HPJ did not influence the emulsion stability. The improvement in the physicochemical properties of plant-based proteins highlights the potential use of HPJ technology to create novel ingredients that feature clean label claims.

© This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/

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Work Title Effect of high-pressure jet processing on the structure and physicochemical properties of plant protein isolate aqueous dispersions
Access
Open Access
Creators
  1. Liz Astorga Oquendo
  2. Grace Lewis
  3. Ehsan Mahdinia
  4. Federico Harte
Keyword
  1. High pressure jet processing
  2. Soy protein isolate
  3. Pea protein isolate
  4. Functionality
  5. Clean label
  6. Solubility
License CC BY-NC-ND 4.0 (Attribution-NonCommercial-NoDerivatives)
Work Type Article
Publisher
  1. Food Hydrocolloids
Publication Date January 3, 2023
Publisher Identifier (DOI)
  1. https://doi.org/10.1016/j.foodhyd.2022.108437
Deposited January 30, 2023

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Version 1
published

  • Created
  • Added Manuscript_file_HPJ-plant_protein_LAO-V8.docx
  • Added Creator Liz Astorga Oquendo
  • Added Creator Grace Lewis
  • Added Creator Ehsan Mahdinia
  • Added Creator Federico Harte
  • Published
  • Updated Keyword, Publication Date Show Changes
    Keyword
    • High pressure jet processing, Soy protein isolate, Pea protein isolate, Functionality, Clean label, Solubility
    Publication Date
    • 2023-05-01
    • 2023-01-03
  • Updated