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High pressure application for food biopolymers.
Dietrich Knorr1, Volker Heinz, Roman Buckow
1Department of Food Biotechnology and Food Process Engineering, Berlin Technical University, Königin-Luise-Str. 22, D-14195 Berlin, Germany. dietrich.knorr@tu-berlin.de
Biochimica Et Biophysica Acta
|March 17, 2006
Summary
High hydrostatic pressure and temperature treatments effectively alter food biopolymers like proteins and starches. This review details their impact on protein stability, enzyme activity, and starch gelatinization, focusing on phase diagrams.
Area of Science:
- Food science and technology
- Biopolymer modification
- Physical processing
Background:
- High hydrostatic pressure (HHP) is a non-thermal processing technique.
- HHP can alter the structure and function of food biopolymers.
- Understanding pressure-temperature effects is crucial for food processing.
Purpose of the Study:
- To review the effects of HHP combined with temperature on food biopolymers.
- To analyze protein thermodynamics under combined treatments.
- To present pressure-temperature-isokineticity phase diagrams for relevant biomolecules.
Main Methods:
- Literature review of studies on HHP and temperature effects.
- Analysis of protein stability and enzymatic activity data.
- Examination of starch gelatinization under HHP.
Main Results:
- HHP and temperature significantly impact protein stability and enzyme activity.
- Starch gelatinization is influenced by combined pressure and temperature.
- Pressure-temperature-isokineticity phase diagrams provide insights into biomolecular behavior.
Conclusions:
- Combined HHP and temperature treatments offer precise control over food biopolymer properties.
- Thermodynamic data and phase diagrams are valuable for optimizing food processing.
- This approach has implications for food processing and biotechnology applications.