Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L⁻¹ CaCl_2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).

制备了添加了钙和大豆蛋白的桃饮料，并对其施加了高静水压力（HHP，600 MPa，5分钟），以评估其理化特性（蛋白溶解度，物理稳定性，粘度和颜色）。钙的添加降低了蛋白质的溶解度并使饮料不稳定。仅在不添加钙的饮料中检测到HHP的增溶作用。但是，HHP处理可稳定添加钙的饮料，在含10 mmol L ^-1 CaCl _2的样品中效果更好_。HHP处理增加了含钙饮料的粘度，这可能有助于增加其物理稳定性。这项工作提供的信息可能对功能性食品的处理有用，因为通过HHP在具有改善的营养价值（蛋白质和钙的掺入）的饮料中可以改善理化特性（如物理稳定性）。