Frontiers of Chemical Science and Engineering >

2009 , Vol. 3 >Issue 4: 436 - 442

DOI: https://doi.org/10.1007/s11705-009-0251-0

Research articles

Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review

Expand
  • 1.State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.Department of Food Science and Human Nutrition, Iowa State University, Ames, IA50011-1061, USA;

Published date: 05 Dec 2009

Fold

Abstract

High hydrostatic pressure (HHP) is an alternative technology to heat processing for food product modifications. It does not cause environmental pollution and eliminates the use of chemical additives in food products. This review covers the research conducted to understand the effect of HHP on structure and functional properties of whey proteins. In this paper, the mechanism underlying pressure-induced changes in β-lactoglobulin and α-lactabumin is also discussed and how they related to functional properties such as hydrophobicity, foam stability, and flavor-binding capacity.

Cite this article

Xiaoming LIU, Jia NING, Stephanie CLARK, . Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review[J]. Frontiers of Chemical Science and Engineering, 2009 , 3(4) : 436 -442 . DOI: 10.1007/s11705-009-0251-0

Options
Outlines

/

〈 〉