Influence of high pressure processing on protein solutions and emulsions

Static high-pressure technology is likely to be used increasingly over the next few years in the preservation and processing of food. This 'clean' tec hnology offers an effective and safe method of modifying protein structure, and self-assembly properties. Pressure processing can lead to globular pro tein denaturation, and different states of aggregation or gelation dependin g on the protein system, the treatment temperature, the solution conditions , and the magnitude and duration of the applied pressure. (C) 2000 Elsevier Science Ltd. All rights reserved.