Influence of high pressure processing on protein solutions and emulsions

被引：111

作者：

Galazka, VB

Dickinson, E

Ledward, DA ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England

[2] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2000年 / 5卷 / 3-4期

关键词：

high pressure treatment; protein-protein interaction; protein functionality; casein micelles; beta-lactoglobulin; bovine serum albumin; ovalbumin; 11S globulin Vicia faba;

D O I：

10.1016/S1359-0294(00)00055-8

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Static high-pressure technology is likely to be used increasingly over the next few years in the preservation and processing of food. This 'clean' technology offers an effective and safe method of modifying protein structure, and self-assembly properties. Pressure processing can lead to globular protein denaturation, and different states of aggregation or gelation depending on the protein system, the treatment temperature, the solution conditions, and the magnitude and duration of the applied pressure. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：182 / 187

页数：6

共 46 条

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