High Hydrostatic Pressure-Induced Changes in Carioca Bean Protein: Structural and Techno-Functional Insights.

Area of Science:

• Food Science and Technology
• Plant-Based Proteins
• Protein Functionality

Background:

• Carioca bean protein concentrate (CBPC) is a valuable plant-based ingredient.
• Expanding CBPC applications requires understanding its property modifications.
• High hydrostatic pressure (HHP) is a non-thermal processing technique.

Purpose of the Study:

• To investigate the impact of HHP on CBPC structural and techno-functional properties.
• To determine optimal HHP conditions for enhancing CBPC in food applications.
• To evaluate color changes and emulsion stability of HHP-treated CBPC.

Main Methods:

• CBPC was subjected to HHP at varying pressures (200-600 MPa) for 10 minutes.
• Structural properties (particle size, zeta potential, hydrophobicity, fluorescence) were analyzed.
• Techno-functional properties (solubility, foaming, emulsion stability) were assessed.
• Color properties were measured.

Main Results:

• HHP significantly altered CBPC structure and function.
• Increased pressure (up to 400 MPa) led to protein aggregation and larger particle size.
• At 600 MPa, HHP reduced particle size, increased surface hydrophobicity, and improved foaming capacity (35%) and stability (8%).
• Emulsion stability remained near 100% across treatments, outperforming other pulse proteins.
• Lower pressure (200 MPa) resulted in reduced solubility and increased aggregation.

Conclusions:

• HHP, especially at 600 MPa, effectively modifies CBPC structure and function.
• Enhanced foaming and emulsion properties make HHP-treated CBPC suitable for aerated plant-based foods.
• CBPC treated with HHP shows significant potential as a versatile ingredient in the food industry.