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study investigated the effects of high-pressure processing (HPP; 600 MPa\/15 min) and microbial transglutaminase-catalyzed (MTG; 30 U\u00b7g of protein\u22121) crosslinking on the concentration of dissolved proteins (SOL), free sulfhydryl groups (SH), surface hydrophobicity (H0), and viscosity of pea protein isolates (PPI) at different concentrations (1\u201313%; w\/v). The SOL increased by increasing protein concentration (max. 29%). MTG slightly affected SOL. HPP decreased SOL with increasing protein concentration, and the combination MTG + HPP resulted in a lower SOL than HPP alone. The concentration of SH in untreated PPI increased with increasing protein concentration, reaching a maximum of 8.3 \u03bcmol\u00b7mg prot\u22121. MTG increased SH at higher protein concentrations. HPP lowered SH, but its concentration increased by increasing protein concentration. HPP + MTG offset the effect of MTG, yielding lower SH. MTG did not affect H0 at 1% concentration but increased it for concentrations from 3\u20135%, and there was a decrease with 7\u20139%. HPP increased H0 up to 37% for intermediate protein concentrations but did not affect it at higher concentrations. MTG + HPP decreased H0 at all protein concentrations. The viscosity of the dispersions increased with protein concentration. HPP increased the viscosity of the dispersions for concentrations above 7%, while MTG only caused changes above 9%. Combined MTG + HPP resulted in viscosity increase. The results underscore the opportunity for innovative development of high-protein products with improved properties or textures for industrial application.<\/jats:p>","DOI":"10.3390\/macromol4020011","type":"journal-article","created":{"date-parts":[[2024,4,9]],"date-time":"2024-04-09T02:52:17Z","timestamp":1712631137000},"page":"213-226","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates"],"prefix":"10.3390","volume":"4","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9112-5276","authenticated-orcid":false,"given":"Rui P.","family":"Queir\u00f3s","sequence":"first","affiliation":[{"name":"Department of Applications and Food Processing, Hiperbaric S.A., Calle Condado de Trevi\u00f1o, 6, 09001 Burgos, Spain"}]},{"given":"Nicole","family":"Moreira","sequence":"additional","affiliation":[{"name":"Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Chemistry Department, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Chemistry Department, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4494-2019","authenticated-orcid":false,"given":"Liliana G.","family":"Fidalgo","sequence":"additional","affiliation":[{"name":"Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Chemistry Department, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal"},{"name":"Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, Rua Pedro Soares, 7800-309 Beja, Portugal"},{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development & CHANGE\u2013Global Change and Sustainability Institute, Universidade de \u00c9vora, P\u00f3lo da Mitra, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Chemistry Department, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2863-1790","authenticated-orcid":false,"given":"Jos\u00e9 A.","family":"Lopes-da-Silva","sequence":"additional","affiliation":[{"name":"Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Chemistry Department, University of Aveiro, Campus Universitario de Santiago, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108586","DOI":"10.1016\/j.foodres.2019.108586","article-title":"Emergent Food Proteins\u2014Towards Sustainability, Health and Innovation","volume":"125","author":"Fasolin","year":"2019","journal-title":"Food Res. 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