Structural and Functional Modification of Proteins by Microfluidization: Principles and Applications in Food Technology and Engineering

Microfluidization (MF) is a versatile technique that is widely used in food engineering. It stands out for emulsion homogenization, encapsulation, bioactive compound extraction, and creating nano- and microsized food components. Additionally, MF is a recognized method for modifying protein structures and their functional properties. By generating intense shear forces, MF can induce conformational changes in proteins, alter their aggregation behavior, and improve their solubility, emulsifying capacity, and thermal stability. These modifications facilitate the design of functional ingredients and engineered food structures. This review provides a comprehensive analysis of how MF affects protein characteristics, with a particular emphasis on charge-related properties and their role in colloidal stability. The discussion bridges the engineering principles of MF with its practical applications in diverse food systems. Special attention is given to operating parameters, such as pressure, number of MF cycles, and protein concentration, which remains underexplored despite its significant influence on protein aggregation. Understanding these variables is essential for optimizing MF conditions tailored to specific protein modifications. This review highlights the importance of including food process engineering principles to tailor protein functionality.