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Effects of High Pressure on Food Proteins

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

High-pressure modification of proteins involves changes in protein secondary, tertiary, and quaternary structures from the native state through intermediate states to the fully denatured state. High pressure changes protein structure primarily by rupturing or forming non-covalent bond-electronic interactions, hydrophobic interactions, and hydrogen bonds. High pressure also induces formation of new disulfide bonds stabilizing the denatured proteins or producing protein aggregation. Generally, high pressure decreases protein volume by compressing internal cavities and changing the solvation volume. However, the conditions for high pressure to denature or modify food proteins depend on the structure of individual proteins. Large numbers of disulfide bonds in a native protein helps that protein to withstand high-pressure denaturation. Temperature is a variable that along with pressure can be manipulated to either promote or retard protein denaturation. In addition to pressure intensity and holding time, the pH, ionic strength, and solvent conditions can greatly affect high-pressure modification of food proteins. Pressure-modified protein functional properties—solubility, gelation, emulsification, foaming, binding, coagulation, and water-holding capacity—can positively or negatively affect the organoleptic and nutritional quality of ingredients or food products. To improve food quality, modification of food proteins for desirable functional properties requires careful selection of pressure-treatment conditions or parameters (pressure intensity and holding time, temperature, pH, ionic strength, etc.). High pressure is a unique and approved tool to modify protein functional properties yet needs further exploration in areas of bioactive proteins and peptides and protein allergens.

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Authors and Affiliations

  1. Western Pacific Tropical Research Center, College of Natural and Applied Sciences, University of Guam, Mangilao, GU, 96923, USA

    Jian Yang Ph.D.

  2. School of Food Science, Washington State University, Pullman, WA, 99164-6376, USA

    Joseph R. Powers Ph.D.

Authors
  1. Jian Yang Ph.D.
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  2. Joseph R. Powers Ph.D.
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Correspondence to Jian Yang Ph.D. .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Yang, J., Powers, J.R. (2016). Effects of High Pressure on Food Proteins. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_18

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