What question did this study set out to answer?

To improve the functionality and solubility of pequi almond proteins using high pressure homogenization with pH modulation.

February 28, 2026Food HydrocolloidsOpen Access

Structural modifications induced by high pressure homogenization under acidic and alkaline conditions improve the functionality of pequi almond (Caryocar brasiliense Camb.) proteins

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Demonstrates how high pressure homogenization enhances protein solubility and stability in pequi almond, suggesting broader applications.

To improve the functionality and solubility of pequi almond proteins using high pressure homogenization with pH modulation.
High pressure homogenization applied at acidic (pH 2.0) and alkaline (pH 10.0) conditions.
Processing pressures ranged from 60 to 120 MPa for one cycle.
Structural analyses conducted through particle size measurement, zeta potential, FTIR, Raman spectroscopy, and intrinsic fluorescence.
HPH reduced particle size by less than 81% and improved protein dispersion.
Enhanced solubility of PAP to 63.5% after alkaline processing at 100 MPa.
Colloidal stability improved with a reduction of up to 85.4% in the Turbiscan Stability Index.

Santos et al. (2026) studied this question.

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