Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

The combined effects of high hydrostatic pressure (200, 400 and 600 MPa) and temperature (25, 40 and 55 °C) on selected functional properties of α-lactalbumin were evaluated in the pH range of 3.0–9.0. Processing at 600 MPa and 55 °C for 10 min had a positive effect on solubility, foaming capacity, foam stability, emulsion activity index and emulsion stability of this protein at pH 7. The foaming and emulsifying properties of the protein generally improved by treating its solution at high pressures at all pH values tested, this being in contrast to the reported behavior of pressure treated β-lactoglobulin. Most of the changes in the observed functional properties of pressure treated α-lactalbumin solutions were attributed to the modifications brought about in its solubility.