Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation

Abstract This study investigated the effect of high-pressure homogenization (HPH) (0, 20, 40 and 60 MPa) on the emulsifying properties and structural changes of chicken liver (CL) proteins isolated by isoelectric solubilization/precipitation (ISP) (with the acid/alkaline solubilization at pH 2.0, pH 3.0, pH 11.0 and pH 12.0 respectively and the precipitation at pH 5.5). Results showed that HPH could significantly decrease the particle size. With the increase of homogenization pressure, the solubility of the same ISP-isolated CL-proteins increased significantly and that of alkali-isolated proteins was the highest (P