Advances in Food Process Engineering Research and Applications by Stavros Yanniotis Petros Taoukis Nikolaos G. Stoforos & Vaios T. Karathanos

Author:Stavros Yanniotis, Petros Taoukis, Nikolaos G. Stoforos & Vaios T. Karathanos
Language: eng
Format: epub
Publisher: Springer US, Boston, MA

Impact of HP on Food Constituents

Due to their relatively simple three-dimensional structure, low molecular weight molecules like peptides, lipids, vitamins, and saccharides are rarely affected by isostatic HP because of the very low compressibility of covalent bonds at pressures below 2 GPa (Cheftel and Culioli 1997; Oey et al. 2006; Van den Broeck et al. 1998). Conversely, HP can change the native structure of macromolecules, such as starch, similar to thermal-induced structural changes.

In particular, the impact of HP on gelatinization of starch could influence the processing properties of starch-based food systems, whereas pressure-induced gelatinization differs in comparison to the thermal-induced one (Stute et al. 1996). HP-induced gelatinization is characterized by a limited swelling of the starch granules, which is accompanied by a retention of its structure and a loss of birefringence under polarized light (Buckow et al. 2007). The extent of starch gelatinization is dependent on the applied pressure, the dwell time, and the treatment temperature (Rumpold and Knorr 2005), whereas the type of starch has the highest impact on its gelatinization behavior under pressure. Starches with a B-type crystalline structure such as potato, which is generally found in roots, are more resistant to pressure than A- or C-type starches like, for example, wheat starch (Stute et al. 1996).

Furthermore, HP could significantly affect the three-dimensional structure of proteins. Depending on the applied pressure level, this could lead to a reversible or irreversible unfolding of the proteins, whereas the primary structure itself would not be affected. In this regard, examples and mechanisms were discussed in the previous section.

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