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2009年 第3卷 第4期

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《化学科学与工程前沿（英文）》 >> 2009年 第3卷 第4期 doi: 10.1007/s11705-009-0251-0

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

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;

发布日期： 2009-12-05
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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 -lactoglobulin and -lactabumin is also discussed and how they related to functional properties such as hydrophobicity, foam stability, and flavor-binding capacity.

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