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Article: High hydrostatic pressure enhances resistance to thermal denaturation, improves enzyme stability.
- Article from:
- Emerging Food R&D Report
- Article date:
- July 1, 2009
CopyrightCOPYRIGHT 2009 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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High-pressure processing has potential food preservation applications because it can inactivate microorganisms and enzymes. Before we implement this new technology, we need to understand the mechanism and kinetics of pressure-induced degradation, denaturation, activation and inactivation of several food compounds, such as microorganisms, enzymes and nutrients, and the way in which degradation, denaturation and the like are influenced by other parameters, such as temperature and pH.
We should be concerned with the factors that influence the effect of high pressure on enzymes that impact product quality. Since the first biosynthetic reactions involving enzymes were ...