The basic Research and Application of Gelation Mechanism of Food Macromolecules under High Pressure

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1. GELATIN: The pressure dependence of melting temperature (Tm) of gelatin gel was studied under pressure region up to 3000 atm. (dTm/dO) was (3-4) x 10^<-3> K cm^2/kg independent of gelatin concentration. The volume change on gelation was negative although a coil-helix transition generally accompanies the volume increase due to dehydration of polymer chains. This result suggests that there are some polymer-water-polymer hydrogen briges in the dross-link junctions of gel.2. AGAROSE: (dTm/dP) was 2.3 x 10^<-3> K cm^2/gk. The volume change on gelation was still negative but its value was very small as compared with that of gelatin. The negative volume change also can not explained by a simple polymer-polymer hydrogen bond mechanism, different from carrageenan gels.3. MILK CASEIN: Micelle of enzyme-treated caseins was dissociated with under P < 1500 atm, but higher pressure oppositely enhanced the association of micelle. This result consists with the observation that the milk curdlink is depressed by pressure under P < 1500.These results indicate that high pressure would pressent useful informations for understanding the gelation mechanism and also be applicable for regulation of gel-forming ability of food macromolecules in the food industry.