Effects of high‐pressure homogenisation on structural and functional properties of mussel (<i>Mytilus edulis</i>) protein isolate

Abstract

Summary In this study, the effects of high‐pressure homogenisation ( HPH ) treatment on structural and functional properties of mussel protein isolate ( MPI ) were investigated. HPH treatment did not modify the protein profiles of MPI , but caused changes in secondary, tertiary and quaternary structure. HPH treatment improved functional properties of MPI such as solubility, foaming ability, emulsifying activity and stability. This preliminary study demonstrated the potential of HPH technology to process MPI due to improving its functional properties.