Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein

Yigang Ma,Jian Zhang,Jinmeng He,Yingjie Xu,Xiaobing Guo

Food Research International（2023）

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摘要

•High-pressure homogenization (HPH) was applied to modify chickpea protein.•HPH induced dissociation and unfolding of chickpea protein molecules.•The emulsifying properties of chickpea protein were improved by HPH.•The foaming performances of chickpea protein were promoted by HPH.•HPH improved the thermal and storage stability of chickpea protein emulsions.

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关键词

High-pressure homogenization, Chickpea protein modification, Structure, Foaming properties, Emulsifying properties

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