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Updated: Jan 16, 2026

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels

Published on: August 21, 2018

Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on

Osman Gul¹, Abdullah Akgun², Iannie P Maribao³

¹Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37200, Türkiye.

Foods (Basel, Switzerland)

|September 27, 2025

Summary

This summary is machine-generated.

High-pressure homogenization (HPH) pretreatment enhances hazelnut protein isolate gels by improving structure, rheology, and gelling properties. This process leads to stronger, more stable gels with increased water holding capacity, beneficial for food applications.

Keywords:

acid-induced gelation hazelnut protein high-pressure homogenization intermolecular forces rheology structure

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Area of Science:

Food Science and Technology
Protein Chemistry
Materials Science

Background:

Hazelnut protein isolates are a valuable source of plant-based proteins.
Understanding protein gelation is crucial for developing novel food ingredients.
Alkaline extraction and glucono-δ-lactone (GDL) are common methods for protein gel formation.

Purpose of the Study:

To investigate the impact of high-pressure homogenization (HPH) pretreatment on hazelnut protein isolate gels.
To analyze the effects of HPH on structural, rheological, and gelling characteristics.
To determine the optimal HPH pressure for enhanced gel properties.

Main Methods:

Alkaline extraction of hazelnut protein isolate.
Pretreatment of protein isolates using high-pressure homogenization (HPH) at varying pressures (0-150 MPa).
Gel induction using glucono-δ-lactone (GDL).
Analysis of structural, rheological (viscosity, G' value), gelling properties (hardness, WHC), and chemical bonds (FT-IR spectroscopy).

Main Results:

HPH pretreatment significantly reduced gelation time and improved gel strength (hardness increased from 1.52 g to 2.06 g).
Increased HPH pressure led to smaller particle sizes, denser gel structures, and enhanced water holding capacity (WHC from 31.95% to 48.36%).
FT-IR analysis confirmed HPH alters protein secondary structure, promoting gel formation; 150 MPa HPH yielded the strongest gel with highest apparent viscosity and G' value.

Conclusions:

High-pressure homogenization (HPH) is an effective pretreatment for improving hazelnut protein isolate gel properties.
HPH enhances gel structure, rheology, hardness, and water holding capacity.
HPH pretreatment shows significant potential for advancing hazelnut protein applications in the food industry.