Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product

This study investigated the impact of high-pressure homogenization (HPH) at varying intensities on the gelling properties of a commercial pea protein concentrate for the formulation of emulsion-filled gels as a model spreadable plant-based product. As a preliminary characterization, pea protein dispersions (10%-15%–20% w/w) underwent HPH treatments, 60 and 150 MPa for 5 cycles. Mechanical characteristics of heat-set gels were evaluated through rheological measurements. Emulsion-filled gels were then produced, starting from a common primary emulsion, incorporating either native or treated pea protein suspensions, and characterized with frequency and amplitude sweep tests, back extrusion, texture profile analysis (TPA) and confocal laser scanning microscopy (CLSM). Results revealed that HPH treatments had a significant influence on the aggregation state of protein suspensions reducing residue size, but inducing the formation of new, albeit smaller, agglomerates, with a direct impact on gel network formation. Treatment at 150 MPa consistently produced a stiffer, compact, and elastic gel structure, as confirmed by frequency sweep, back extrusion and TPA tests. Additionally, when this structure was disrupted, it exhibited creamy-viscous characteristics, as verified by amplitude sweep analyses. CLSM micrographs showed the formation of a more structured and compact gel matrix with the increase of the pressure applied. • High-pressure homogenization was applied on a pea protein concentrate. • Treatment intensity affected proteins aggregation state and gelling properties. • Emulsion-filled gels were produced with native and treated proteins. • The treatment allowed the formation of a more compact and elastic gel structure. • Suitable rheological properties for spreadable products were observed on deformation.