| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1178674 | Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics | 2006 | 13 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dietrich Knorr, Volker Heinz, Roman Buckow,