| Literature DB >> 16540383 |
Dietrich Knorr1, Volker Heinz, Roman Buckow.
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.Entities:
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Year: 2006 PMID： 16540383 DOI： 10.1016/j.bbapap.2006.01.017
Source DB: PubMed Journal: Biochim Biophys Acta ISSN： 0006-3002