Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate
Napassorn Salamun, Suteera Vatthanakul, Bootsrapa Leelawat, Witoon Prinyawiwatkul · 2026
Read Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate by Napassorn Salamun, Suteera Vatthanakul, Bootsrapa Leelawat, Witoon Prinyawiwatkul (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13606690.txt.
Description
Napassorn Salamun and co-authors test, in a 2026 study, whether squeezing pea protein under high pressure makes it a better food ingredient. Pea protein isolate is a popular plant protein with weak spots in solubility and emulsifying. High-pressure processing is a gentle, heat-free way to reshape proteins.
Samples were treated at 400 and 500 megapascals, with an untreated control. Solubility jumped to about thirty-nine percent at the lower pressure, from twelve percent untreated. Oil holding and surface water-repulsion rose as well. Emulsions made from treated protein formed smaller droplets with stronger surface charge. Pressure tuning could upgrade pea protein for drinks and dressings without chemical additives.
Catalog record
| CREATOR | Napassorn Salamun, Suteera Vatthanakul, Bootsrapa Leelawat, Witoon Prinyawiwatkul |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 27 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |