High pressure (up to 1000 MPa) can affect protein conformation and can lead to protein denaturation, aggregation or gelation, depending on the protein system, the applied pressure, the temperature and the duration of the pressure treatment. Although the effects of pressure on proteins have already been studied for several decades, applied research on the application of high pressure to induce the denaturation, aggregation and gelation of food proteins did not become of significant interest until the late 1980s. Studies that have been published in this area are reviewed, and the potential applications and limitations of high-pressure technology are highlighted.
Trends in Food Science & Technology – Elsevier
Published: Apr 1, 1997
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