Impact of high-pressure homogenization on the physicochemical characteristics of pea and potato protein isolates: Implications for tuned properties in aqueous system
Bibliographic record
Abstract
Plant-based proteins are gaining popularity in food production. However, their techno-functional and sensory limitations and partial information regarding processing impact restrict their optimal use. Furthermore, due to differences in extraction and production, compositional and techno-functional variations may arise in concentrates/isolates from the same source. This study examined the effects of high-pressure homogenization (HPH) as a pre-processing step (200 MPa, inlet temperature 15 °C) on the physicochemical properties of five commercial pea protein isolates (PeaI) and a potato protein isolate (PPI) in aqueous solutions. HPH improved the solubility of most PeaIs (>92 %), while reducing particle size and increasing protein surface hydrophobicity for all. Although the HPH did not affect covalent bonds, it partially broke-up protein aggregates, enhancing stability against sedimentation. According to Pearson's correlation, a higher globulin content in PeaIs correlated with a more significant HPH effect. In contrast, HPH had no substantial effect on PPI's zeta potential, surface hydrophobicity, or solubility. The findings suggest that variations in the extent of the HPH's impact on the physicochemical properties of protein isolates are attributed to differences in isolate composition, including varying protein component ratios. Overall, HPH contribute to developing plant-based foods with improved stability against sedimentation, thereby enhancing their nutritional and functional value. • Impact of high-pressure homogenization (HPH) on pea and potato protein was studied. • HPH reduced protein particle size and enhanced solubility and physical stability. • The extent of HPH impact was dependent on pea isolate subgroup composition. • Higher globulin content correlates with greater HPH impact on pea protein properties. • The highly soluble potato protein was minimally affected by HPH.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".