Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins
| Autor: | Marcelo Cristianini, Bruna Castro Porto, Alline Artigiani Lima Tribst |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification 04 agricultural and veterinary sciences Polysaccharide 040401 food science 01 natural sciences Dissociation (chemistry) 0404 agricultural biotechnology chemistry Rheology 010608 biotechnology High pressure Biophysics Molecule Homogenizer Solubility Water binding |
| DOI: | 10.1016/b978-0-12-811449-0.00010-4 |
| Popis: | Polysaccharides and proteins are biopolymers that can be physically modified by dynamic high pressure (DHP) due to the high shear stress generated in the homogenizer. The high amount of energy input on the molecules during processing induces structural rearrangement of polysaccharides and proteins, having an impact on their technological properties. The effects on polysaccharides are related to molecular weight reduction and result in physical dissociation or degradation. These structural modifications lead to changes in functional properties of the polysaccharides, including solubility, emulsification capacities, oil absorption capacity, and rheological profile. Regarding proteins, DHP induces destabilization of weak linkages and interactions, mainly affecting the tertiary and quaternary structures. This destabilization changes the functional properties of proteins, including water binding capacity, foam ability, solubility, rheological properties, and enzyme activity. This chapter discusses the impact of DHP on proteins and polysaccharides, as well as the benefits of the modifications induced by the process in the final application of these biopolymers as ingredients. |
| Databáze: | OpenAIRE |
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