Description
High‑pressure homogenization reduces pea protein particle size and improves functional properties.
Technical
The process applies 200–600 MPa shear and cavitation to pea protein suspensions, partially unfolding β‑sheet structures and exposing hydrophobic residues. This enhances solubility and emulsifying capacity while preserving essential amino acids.
Science
Primary Reaction
Shear‑induced cavitation and partial unfolding of pea protein chains, reducing particle size and exposing hydrophobic groups
Sensory Profile
Aroma ()
neutralsubtle nuttycleanmildly earthyfresh
Origin & History
Civilization
European plant‑based dairy sector
Era
21st century
Region