Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate.

Plant protein isolates including soybean, chicken pea, lentil, as well as animal proteins such as whey protein, BLG, and casein have shown a similar pattern, where ζ‐potential was positive at pH 3.0, gradually declined to 0 adjusting pH to the pI (pH = 5.0–6.0), and then exhibited a negative trend with further increases in pH (Tang, Roos, and Miao 2023 ; Rafe et al. 2022b ).

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