High pressure–low temperature processing of food proteins

Abstract : High pressure-low temperature (HP-LT) processing is of interest in the food field in view of: (i) obtaining a "cold" pasteurisation effect, the level of microbial inactivation being higher after pressurisation at low or sub-zero than at ambient temperature; (ii) limiting the negative impact of atmospheric pressure freezing on food structures. The specific effects of freezing by fast pressure release on the formation of ice I crystals have been investigated on oil in water emulsions stabilized by proteins, and protein gels, showing the formation of a high number of small ice nuclei compared to the long needle-shaped crystals obtained by conventional freezing at 0.1 MPa. It was therefore of interest to study the effects of HP-LT processing on unfolding or dissociation/aggregation phenomena in food proteins, in view of minimizing or controlling structural changes and aggregation reactions, and/or of improving protein functional properties. In the present studies, the effects of HP-LT have been investigated on protein models such as (i) beta-lactoglobulin, i.e., a whey protein with a well known 3-D structure, and (ii) casein micelles, i.e., the main milk protein components, the supramolecular structure of which is not fully elucidated. The effects of HP-LT processing was studied up to 300 MPa at low or sub-zero temperatures and after pressure release, or up to 200 MPa by UV spectroscopy under pressure, allowing to follow reversible structural changes. Pressurisation of approximately 2% beta-lactoglobulin solutions up to 300 MPa at low/subzero temperatures minimizes aggregation reactions, as measured after pressure release. In parallel, such low temperature treatments enhanced the size reduction of casein micelles.
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https://hal.umontpellier.fr/hal-02059804
Contributeur : Laetitia Palmade <>
Soumis le : mercredi 6 mars 2019 - 21:04:43
Dernière modification le : vendredi 29 mars 2019 - 09:12:13

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Éliane Dumay, Laetitia Picart, Stéphanie Regnault, Maryse Thiebaud. High pressure–low temperature processing of food proteins. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 2006, 1764 (3), pp.599-618. ⟨10.1016/j.bbapap.2005.12.009⟩. ⟨hal-02059804⟩

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