High pressure application for food biopolymers

被引：256

作者：

Knorr, D ^{[1
]}

Heinz, V ^{[1
]}

Buckow, R ^{[1
]}

机构：

[1] Tech Univ Berlin, Dept Food Biotechnol & Food Proc Engn, D-14195 Berlin, Germany

来源：

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS | 2006年 / 1764卷 / 03期

关键词：

high pressure; phase diagrams; enzyme; starch; prion;

D O I：

10.1016/j.bbapap.2006.01.017

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization. Attention is given to the protein thermodynamics in response to combined pressure and temperature treatments specifically on the pressure-temperature-isokincticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology. (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：619 / 631

页数：13

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