Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate.

Low dispersibility and colloidal instability limit the application of commercial pea protein concentrates in liquid food systems. This study investigates the effect of high-pressure homogenization (HPH) followed by pH modulation on the techno-functional properties (soluble fraction, particle size, colloidal stability, rheological behavior, and emulsifying properties) of a commercial pea protein concentrate. Initially, 3% (w/w) dispersions were treated at 50, 100, 150, and 200 MPa to identify the optimal processing pressure. HPH significantly increased the soluble fraction, reduced particle size, and enhanced both colloidal and emulsifying stability. Improvements became marginal above 100 MPa, identifying this condition as the optimal processing pressure. Based on this result, dispersions treated at 100 MPa were adjusted to pH 6.5, 5.0, and 3.0 to evaluate their soluble fraction, particle size, colloidal stability, rheological behavior, and emulsifying properties. The pH decisively modulated post-treatment functionality: pH 6.5 and 3.0 maintained higher soluble fractions, smaller particle and droplet sizes, and superior performance in dispersions and emulsions. Conversely, pH 5.0, close to the isoelectric point, promoted aggregation, phase separation, and significant rheological structuring. The combination of HPH and pH adjustment represents an effective strategy for tailoring the functionality of commercial pea proteins for beverage applications.