Effect of high pressure homogenization preocess on interfacial properties of lentil protein isolate

Animal-based protein production results in up to 250 times greater greenhouse gas emissions per unit weight than plant-based protein production. The growing population, current animal-based diets and the global warming make it abundantly evident that humanity's existing dietary practices are unsustainable. To address this problem, food scientists around the world seeks a possible technology that could be used to enhance functionality of plant-based proteins. High pressure homogenization (HPH) is a promising, ecofriendly food application that doesn't result nutritional degredation while modifying protein structure. The basic of the prosess is to force the protein to pass through a narrow nozzle under high physical stress. The primary object of this research is to analyze the funtionality changes on the HPH processed lentil protein isolates (LPI) with a recent and precise analysis approach, interfacial shear rheology (ISR). This neoteric method measures the viscoelasticity of an interfacial that is adsorbed by amphiphilic proteins. The adsorption behavior of the proteins to interfaces between two immiscible fluids such as air-water or oil-water, is the major reason secures their foaming and emulsifying properties. Within the scope of the study, LPI were subjected to HPH application at 0 MPa, 50 MPa, 100 MPa and 150 MPa and foam capacity (FC) of protein suspension prepared with pH 2.0 buffer is measured as 72.67±4.30, 73.33±1.26%, 83.33±2.61%, 77.33±3.43% and 76.67±4.3% respectively. Moreover, air-water interfacial tension values of the suspensions were 54.16, 47.27, 35.40, 36.98 and 35.87 mN/m, respectively and the interfacial shear storage modulus on the air-water interface were determined as 0.68, 1.55, 2.93, 2.50 and 2.61 mPa.m, respectively. Also, HPH effect on the LPI's adsorbtion behavior to oil-water interface ise examined. Emuslifying activity index of the suspensions, non-treated and 0 MPa, 50 MPa, 100 MPa, 150 MPa treated, were 610.20±36.33, 617.54±36.95, 803.69±25.80, 660.43±42.49 and 658.29±53.68 m2/g respectively; air-water interfacial tension values of the suspensions were 13.13, 13.00, 10.75, 12.68 and 13.00 mN/m; interfacial shear storage moduli on the air-water interface were 7.98, 9.76, 15.04, 10.76 ve 9.95 mPa.m respectively. Surface properties of the LPI have developed with the pressures up to 50 MPa for pH 2,0. The research which also investigate the HPH treated LPI's under different pH; concluded as two main inference: HPH was successful for modifying the functional properties of vegetable proteins; ISR is an accurate analysis method to investigate functional properties of food proteins.