High pressure application for food biopolymers.
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-isokineticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology.
Knorr
Dietrich
D
Department of Food Biotechnology and Food Process Engineering, Berlin Technical University, Königin-Luise-Str. 22, D-14195 Berlin, Germany. dietrich.knorr@tu-berlin.de
Heinz
Volker
V
Buckow
Roman
R
D000818:Animals; D001704:Biopolymers / Q000737:chemistry; D004798:Enzymes / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D006874:Hydrostatic Pressure; D011328:Prions / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics
D001704:Biopolymers; D004798:Enzymes; D011328:Prions; D011506:Proteins; D013213:Starch