The use of high pressure to modify the functionality of food proteins

The use of high pressure to modify the functionality of food proteins 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

The use of high pressure to modify the functionality of food proteins

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Publisher
Elsevier
Copyright
Copyright © 1997 Elsevier Science Ltd.
ISSN
0924-2244
D.O.I.
10.1016/S0924-2244(97)01015-7
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

Trends in Food Science & TechnologyElsevier

Published: Apr 1, 1997

References

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