Publications

Developing mixed systems with both plant- and animal-based proteins is cru-cial to address the limitations in the techno-functional properties of plant-basedproteins. While the impact of thermal co-aggregation on mixed systems hasbeen extensively studied, there is limited information on the effects of non-thermal processes. Therefore, this study aimed to compare the effects of highhydrostatic pressure (HHP, 600 MPa–5 min) and heat (90C for 60 min) treat-ments on the protein profiles in a mixed micellar casein (CN):pea protein (PPI)system, while also elucidating the interactions involved in the formation of pro-tein aggregates. Our results showed that both HHP and heat treatmentsinduced the formation of soluble protein aggregates through disulfide bonds.However, protein aggregation was less prominent after application of HHP. Inboth treatments, the aggregates primarily consisted of convicilin, vicilin, legu-min and lipoxygenase. However, albumin PA2 did not contribute to HHP-induced aggregates, and vicilin played a lesser role in their formation comparedto heat-induced aggregates. CN from the HHP-treated CN:PPI sample did notparticipate in aggregate formation, as previously demonstrated after heat treat-ment. The presence of residual whey proteins in the CN ingredients explainedthe formation of CN-whey protein aggregates after heat treatment and, to alesser extent, after HHP treatment.