Abstract The effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from hazelnut oil industry by-products. Protein patterns remained unchanged up to 75 MPa, and band intensity decreased when pressure reached 100 MPa. HPH treatment decreased particle size, produced higher zeta potential and hence, improved water solubility, which resulted in higher emulsifying and foaming properties. Hazelnut meal protein suspensions displayed shear thinning behavior and higher G′ than Gʹ' which means suspensions had soft-gel network. For better understanding of internal structure, elastic and viscous behavior, creep and recovery tests were explained by Burgers and exponential decay models. Final percentage recovery increased after 100 MPa due to strengthened solid-like structure of protein suspensions. As a result, functional and rheological properties of proteins can be successfully improved by HPH treatment, and thus hazelnut oil industry by-products have added value once processed by HPH.

中文翻译：

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高压均质化 (HPH) 对从榛子油工业副产品中提取的榛子粉蛋白质功能和流变学特性的影响

摘要 研究了高压均质化 (HPH) 对榛子粕蛋白功能和流变学特性的影响。榛子粉蛋白是从榛子油工业副产品中提取的。蛋白质模式在 75 MPa 时保持不变，当压力达到 100 MPa 时，条带强度降低。HPH 处理降低了粒径，产生了更高的 zeta 电位，因此提高了水溶性，从而导致更高的乳化和起泡性能。榛子粉蛋白悬浮液表现出剪切稀化行为，并且 G' 比 Gʹ' 高，这意味着悬浮液具有软凝胶网络。为了更好地理解内部结构、弹性和粘性行为，蠕变和恢复测试由 Burgers 和指数衰减模型解释。由于蛋白质悬浮液的固体状结构增强，最终百分比回收率在 100 MPa 后增加。因此，HPH处理可以成功改善蛋白质的功能和流变特性，因此榛子油工业副产品经HPH处理后具有附加值。