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August 20, 2025FoodsOpen Access

Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles

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Authors

RSRaiane Rodrigues da SilvaLSL. SouzaLSLucas Silva de Sousa

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Overview

pH-shifting enhances gel behavior and compatibility between pea protein and casein, suggesting new food formulations.

Key Points

  • Gels with higher pea protein content showed increased hardness and improved water-holding capacity, enhancing texture.
  • Modified pea protein displayed increased solubility and higher zeta potential, indicating improved compatibility in hybrid gels.
  • This research presents the first systematic application of pH-shifting to improve structural and functional properties of pea protein.
  • The findings support pH-shifting as a sustainable approach for enhancing plant protein performance in food products.

Cite This Study

Silva et al. (2025) studied this question.

synapsesocial.com/papers/68af4ce5ad7bf08b1ead6a2bhttps://doi.org/10.3390/foods14162887
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