Horvitz Szoichet, Sandra SusanaArroqui Vidaurreta, CristinaVirseda Chamorro, Paloma2024-04-222024-04-222024Horvitz, S., Arroqui, C., Vírseda, P. (2024) Mild high hydrostatic pressure processing: Effects on techno-functional properties and allergenicity of ovalbumin. Journal of Food Engineering, 364, 1-7. https://doi.org/10.1016/j.jfoodeng.2023.111797.0260-877410.1016/j.jfoodeng.2023.111797https://academica-e.unavarra.es/handle/2454/48010The effects of mild (250–350 MPa) high hydrostatic pressures (HHP) on the technological properties of ovalbumin were studied. Thermal gels were prepared using HHP-treated ovalbumin. Their characteristics and the efficacy of HHP processing to inhibit allergenicity were evaluated. The samples treated at 250 MPa/15 min, 350 MPa/10 min and 350 MPa/15 min showed the best results for solubility and water and oil absorption capacities, respectively. Regardless of treatment duration, foaming capacity increased with pressure. The foam stability only increased significantly in the samples subjected to 350 MPa for 10 and 15 min. On the contrary, the mildest treatment yielded the highest emulsifying activity index and emulsion stability. Improved gel strength and water holding capacity were observed, particularly under 300 MPa, resulting in a maximum inhibition of allergenicity (46.75%).application/pdfeng© 2023 The Authors. This is an open access article under the CC BY-NC-ND license.AllergenFood proteinGelationOvalbuminPressurizationTechnological propertiesinfo:eu-repo/semantics/article2024-04-22info:eu-repo/semantics/openAccess