Studies on structural alteration of high molecular biomolecules by high pressure treatment

几千巴或更高的高压对生物分子的影响还没有被分析过，但是自从作者提出高压在食品科学和技术中的应用对现代食品工业是不可或缺的以来，不仅在食品工业中，而且在学术和政府机构中，已经开展了许多关于高压对食品和食品成分影响的研究。本研究的目的是研究高压对生物分子，特别是高分子量化合物和细胞颗粒的影响。并获得其天然结构的信息，以期建立高压加工食品的基础科学。研究结果如下：1.直接观察了蛋白质和淀粉在高压下的不可逆变化，并与热效应进行了比较。结果表明，压力效应弱于热效应.利用新鲜的动植物组织，研究了压力对细胞膜和细胞颗粒的影响。因此，压力比蛋白质和淀粉分子更容易破坏蛋白质和脂质的复杂结构。淀粉颗粒对压力处理具有抗性.高压下对几种蛋白质的S-S桥进行化学修饰，揭示了其三级结构的独特性.通过对20种淀粉颗粒的压热效应关系的研究，将淀粉分为A、B两类。压力处理淀粉的老化速度比热处理淀粉慢.分析了高温高压下压力对化学反应的影响，为食品的加工、保鲜和卫生提供了科学依据。

High pressure effects at several thousands bars or higher on bionoleacules have not yet been analyzed, but since the proposition of the author that high pressure use in food science and technology is indispensable for the recent food industries, many studies on the high pressure effects on foods and food components have been developed not only in of food industries but also in academic and governmental institutions. In this study, the purpose is placed to study about high pressure effects on biomolecules, especially on high molecular weight compounds and cellular granules. and to obtain the information about their naturaistructure, expecting to construct a basic science of high pressure-processed foods. The results are as follows.1. Irreversible changes of protein and starches were directly observed under high pressure and compared with heat effects. As the result, pressure effects were weaker than heat effects.2. Using fresh tissues of animal and plant, pressure effects on cellular membranes and granules have been studied. As the result, pressure tended to destroy the complex structure of protein and lipid more easily than protein and starch molecules. Starch granules were resistant against pressure treatment.3. Chemical modification of S-S bridges of several proteins under high pressure revealed unique features about their tertiary structure.4. Investigations of relationships of pressure and heat effects on 20 kinds of starch granule resulted in the classification of A and B types of starches. Retrogradation of pressure-treated starches was slower than heat-treated ones.5. Pressure effects on chemical reactions under high temperature and high pressure was analyzed.These results provided the scientific basis of processing, preservation, and sanitation of foods.