Study on the application of high pressure to food improvement with new texture and function

点击翻译按钮获取中文摘要

When high hydrostatic pressure of 1,000-10,000 atm is applied to food materials, protein is denatured and coagulated, enzymes are inactivated, and microoganisms are killed. By applying these phenomena to food processing and preservation, following results were obtained.1. Enzymatic proteolysis of milk whey protein concentrates was performed under 1,000 to 3,000 atm, and -lactoglobulin was selectively digested. Electrophoresis and immunological analysis of the product thus obtained showed complete loss of the globulin, remaining -lactalbumin intact. This study also opens a way to improve properties of soybean proteins.2. Gels of egg white and yolk,meat fish meats, and soy proteins were prepared by applying 3,000 to 6,000 atm, and their texture and organoleptic properties were analyzed. As results, these gels showed high nutritive values and good digestibility and resembled raw hams and Kamabokos in texture.3. The treatment of starches with high pressure resulted in the increased susceptibility of amylase digestion. Effects of various salts and alcohols were investigated to obtain starch digests of high quality.4. Microorganisms in egg, sake, and juices was successfully inactivated with use of high pressure. These results showed that the high pressure treatment is effective to preserve these foods with keeping their natural flavour.From results thus obtained, use of high pressure is concluded to be a new technique which is applied to food processing, preservation and sterilization. The technique is different from heat-treatment because pressure has no effect on the natural flavour. Now, studies for industrial use are needed.