What question did this study set out to answer?

The research aims to improve the properties of hazelnut protein isolates by modifying their structure.

April 22, 2026Open Access

High‐pressure homogenization and pH ‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Key Points

The research aims to improve the properties of hazelnut protein isolates by modifying their structure.
Used high-pressure homogenization and pH modulation techniques on hazelnut protein isolates.
Assessed changes in solubility, emulsifying properties, and allergenic potential.
Evaluated the probiotic microencapsulation performance.
Achieved significant improvements in solubility and emulsifying characteristics.
Reduced allergenic potential of the hazelnut protein isolates.
Supported the use of modified isolates as effective wall materials for probiotic encapsulation.

Abstract

The findings demonstrate that altering the structure of the HPI via HPHT and pH modulation enhances its solubility and emulsifying characteristics while simultaneously reducing its allergenic potential, thus supporting its use as a viable wall material. As a result, this approach offers a potentially beneficial method for converting hazelnut meal by-products into adaptable, hypoallergenic ingredients for functional food applications. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Cite This Study

Atalar et al. (Sun,) studied this question.

synapsesocial.com/papers/69e865926e0dea528ddea0bf https://doi.org/https://doi.org/10.1002/jsfa.70675

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