Development of novel gelling foods from various protein sols by useof a high hydrostatic pressure treatment

结果表明，含有多糖或风味化合物的加压蛋白质凝胶的质地和结构不同于通过热处理获得的凝胶。虽然任何风味化合物不影响加热的蛋白质凝胶的质地，但是风味化合物影响加压的蛋白质凝胶的质地，尤其是硬度。这些风味化合物可能会影响蛋白质在压力处理过程中的变性，因为加压蛋白质凝胶的结构不受风味化合物的影响，但受多糖的影响。

It was cleared that the texture and structure of pressurized protein gels containing polysaccharides or flavor compounds differed from the gels obtained by heat treatment. While any flavor compounds did not affect the texture of heated protein gels, the texture, especially hardness of pressurized protein gels, was influenced by the flavor compounds. These flavor compounds may affect the denaturation of proteins during pressure treatment because the structure of pressurized protein gels were not affected by the flavor compounds but were affected by the polysaccharides.