Impact of high-pressure homogenization on the physicochemical characteristics of pea and potato protein isolates: Implications for tuned properties in aqueous system

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.