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.