Oxidation of oat β-glucan in aqueous solutions during processing.

Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage

The changed structures of Cyperus esculentus protein decide its modified physicochemical characters: Effects of ball-milling, high pressure homogenization and cold plasma treatments on structural and functional properties of the protein

Ultrasound treatment and high-pressure homogenization were used to prepare soybean protein (SP)-phosphatidylcholine (PC) nanoemulsions in this study. Nanoemulsions prepared by high-pressure homogenization were more stable. The structural changes of SP and PC under ultrasound treatment and high-pressure homogenization treatment were investigated by Raman spectroscopy. It could be concluded that ultrasound and high-pressure homogenization treatments increased both the content of α-helix and unordered structure but decreased that of β-structures of SP, while the interaction between SP and PC decreased α-helix content and also reduced unordered structure and β-sheet structure. Ultrasound treatment and high-pressure homogenization exposed more tryptophan and tyrosine residues to promote hydrophobic interaction between SP and PC, which was beneficial for stabilizing the nanoemulsion. The SP-PC interaction exerted a more significant effect on side chain structure than those observed under ultrasound treatment and high-pressure homogenization. The dominant g-g-t vibrational mode of the disulfide bond of soybean protein was not appreciably changed by the two preparations. High-pressure homogenization increased the disorder of lipid chains of PC, promoting SP-PC interaction and thereby increasing the stability of the nanoemulsion. The structural change provided a theoretical basis for preparation of two nanoemulsions.

Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar

Release of hydro-soluble microalgal proteins using mechanical and chemical treatments

Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt.

High pressure homogenisation (HPH) has been investigated for its potential to aid the aqueous extraction of protein and other components from soybeans. HPH treatments (50–125 MPa) were applied to soy slurry and okara, the diluted waste stream from soybase production. Extraction yields of oil, protein and solids were calculated, and the feasibility of the technology was assessed. The most productive HPH treatment investigated improved extraction yields of protein up to 82% with a single pass of soy slurry at 100 MPa. In comparison, a maximal protein extraction yield of 70% has been achieved previously using ultrasound at lab-scale for 15 min (20 kHz, 65 W according to manual, 13 mm probe tip) (Preece et al., in press). Results showed a particle size reduction upon HPH and disruption of intact cells, confirmed via confocal laser scanning microscopy. Multiple HPH passes of soy slurry caused an increase in dynamic viscosity and a small increase in particle size probably due to cell wall swelling, resulting in decreased separation efficiency and consequently a reduced extraction yield. HPH offers extraction assistance, with more promising results reported in comparison to ultrasound-assisted extraction of soybean processing materials. Improvement of current soybean processing is desirable on an industrial level to better use available raw materials and reduce waste production. This study shows the effects of a technology already widely employed in industry for other benefits, such as fine emulsion production and microbial cell disruption. High pressure homogenisation was carried out on a lab-scale on soybean processing materials which were prepared in a pilot plant, with similar feed compositions to those produced at an industrial scale.

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

The effects of superfine grinding on the properties of chrysanthemum powder (CP) and high pressure homogenization (HPH) on the rheological properties of CP suspensions were investigated. Superfine grinding reduced particle size to a D50 of 28.45 μm. Instantaneous flow function and wall friction tests demonstrated that superfine ground CP had poor flowability and was more cohesive than more coarsely ground samples. Superfine grinding increased thermal stability and reduced the crystallinity of CP. After HPH treatment, the apparent viscosity and consistency coefficient (k, from 0.027 ± 0.005 to 1.847 ± 0.472) of CP suspension was significantly improved (p <.05), indicating that HPH treatment increased the consistency and reduced the fluidity of CP suspensions. As the HPH pressure increased from 40 to 120 MPa, the storage modulus (G') and loss modulus (G") of the CP suspensions increased, which fitted well with the Power Law model (R2 >.961). The CP suspension is a non‐Newtonian fluid with shear thinning behavior. Flow and rheological characteristics are measured under different consolidation pressures and HPH pressures, respectively. These findings reveal the potential application of superfine grinding and high pressure homogenization in the development of CP.Practical applicationThe use of superfine grinding and high pressure homogenization to process CP has broad application prospects, such as the preparation of micronized Chinese medicinal powders in the pharmaceutical industry and functional foods and beverages in the food industry.

Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion

High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

Although widely adopted by the chemical and pharmaceutical industries in recent years, little published data is available regarding possible applications of high pressure homogenisation for dairy products. The objective of this work was to compare the effects of conventional (18 MPa, two-stage) and single or two-stage high pressure homogenisation (HPH) at 50-200 MPa on some properties of raw whole bovine milk (approximately 4% fat). Fat globule size decreased as HPH pressure increased and, under certain conditions of temperature and pressure, HPH yielded significantly smaller fat globules than conventional homogenisation. Fat globule size was also affected by milk inlet temperature. The pH of all homogenised milk samples decreased during 24 h refrigerated storage. Total bacterial counts of milk were decreased significantly (P < 0.05) for milk samples HPH-treated at 150 or 200 MPa. Whiteness and rennet coagulation properties of milk were unaffected or enhanced, respectively, as homogenisation pressure was increased. Average casein micelle size decreased slightly when skim milk was homogenised at 200 MPa. Thus, HPH treatment has several, potentially significant, effects on milk properties.

Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin