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Physical Processing-Assisted pH Shifting for Food Protein Modification: A Comprehensive Review
Ruiqi Long1,2, Yuanyuan Huang1,2, Mokhtar Dabbour3
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|July 12, 2025
Summary
Combining pH shifting with physical methods like ultrasound or high-pressure processing enhances protein functionality. This eco-efficient strategy improves sustainable protein sources, reducing reliance on extreme conditions for food development.
Area of Science:
- Food Science and Technology
- Biotechnology
- Sustainable Agriculture
Background:
- Growing demand for sustainable protein sources necessitates efficient processing of traditional and novel proteins (plant-based, algae).
- pH shifting is a cost-effective method for altering protein structure and functionality.
- Extreme pH conditions can cause protein denaturation and undesirable by-products.
Purpose of the Study:
- To review the integration of pH shifting with physical processing techniques for protein modification.
- To highlight the impact of combined treatments on protein conformation and functionality.
- To assess the sustainability and eco-efficiency of these combined approaches in industrial applications.
Main Methods:
- Integration of pH shifting with physical processing: ultrasound, high-pressure processing, pulsed electric fields, and thermal treatments.
- Analysis of protein conformational transitions induced by combined treatments.
- Evaluation of functional properties: solubility, emulsification, foaming capacity, and thermal stability.
Main Results:
- Combined treatments effectively modify protein structure and enhance functional properties.
- These integrated methods reduce the need for extreme acidic or alkaline conditions.
- Improved protein functionality supports the development of sustainable and nutritious food products.
Conclusions:
- Integrated pH shifting and physical processing offer a promising, eco-efficient strategy for protein modification.
- This approach enhances the utilization of sustainable protein sources, particularly from plants and algae.
- Milder processing conditions preserve nutritional quality and functional attributes, aligning with sustainable food development goals.
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