ArticleCurrent research in food science2026
Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Modification of Perilla (Gels (Basel, Switzerland) · 2026Article
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
6 authors.
Funding
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Abstract
This study aimed to elucidate the mechanisms involved in the modification of structure and techno-functional properties of pea proteins upon pH-shift (PS), high-pressure homogenization (HPH) and their combination (PS + HPH). Unlike many previous studies on dried commercial isolates, treatments were applied directly to wet extracts to increase sustainability. Wet protein extracts obtained from substandard peas by alkaline extraction and isoelectric precipitation were subjected to PS, HPH and PS + HPH before drying. Differential scanning calorimetry showed that proteins were extensively denatured already upon extraction. None of the treatments impacted protein primary and secondary structure, as detected by SDS-PAGE and FTIR. Single treatments promoted protein aggregate detachment, exposing hydrophilic and hydrophobic groups, and particle size decrease, while PS + HPH favored intramolecular bonding of the small particles formed upon PS. These structural changes increased extract solubility, interfacial properties, water/oil holding capacity and antioxidant activity. PCA highlighted structural changes induced by PS and HPH on pea proteins to be associated with improved functionalities, opening new possibilities for pea waste upcycling into protein-rich ingredients.
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