Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization

Abstract Background Meat-derived protein is an extraordinary nutrient. However, this gluten-free and keto-friendly protein has long been underutilized due to their limited functional roles. The application of high pressure homogenization (HPH) on modifying these precious sources for converting them into functional ingredient has attracted great interest. An updated summary on this area is of urgent to fill the knowledge gap in the exploitation of meat protein and processing benefits of HPH. Scope and approach This review started with a brief introduction on the definition, composition variation and functionality of meat protein. Principles of HPH modification and its operation engineering were also highlighted. Thereafter, the structural and functional changes of meat protein induced by HPH as well as their potential application were comprehensively discussed. Finally, the future research on meat protein modification by HPH and the related practical trier on the engineering aspect were prospected. Key findings and conclusions In general, HPH can dissociate meat proteins accompanied by partial unfolding of the subunit and exposing of reactive sites, meanwhile the re-aggregation of subunit promptly occurred, especially under harsh HPH conditions. These structural changes created by HPH led to modulation of their functionalities and thereby of their utilizations. HPH can enhance the functional properties of chicken breast myofibrillar protein in water for tailor-manufacturing nutritious beverages. HPH can valorize proteins from the meat wastes (the mechanical deboned chicken meat and collagen-rich tissue) and deliver superior surface-active properties to fish and shellfish proteins, thus allow them to be accessible for a broad application in foods.