How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
AAL Tribst, MAB de Morais, CY Tominaga… - Innovative food science …, 2018 - Elsevier
A comparative study between high pressure homogenization (HPH, 40–120 MPa) and high
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure
and functionality was carried out. The results showed that high pressure processing
induced:(i) activity increase in the presence of NaCl (≤ 0.6 M), especially for samples
processed by HPH (up to 6 times at pH 4.5),(ii) thermal resistance reduction up to 34 and
40% for HPP and HPH, respectively,(iii) higher resistance to low pH, with consequent activity …
pressure processing (HPP, 300–600 MPa) with respect to their effects on lysozyme structure
and functionality was carried out. The results showed that high pressure processing
induced:(i) activity increase in the presence of NaCl (≤ 0.6 M), especially for samples
processed by HPH (up to 6 times at pH 4.5),(ii) thermal resistance reduction up to 34 and
40% for HPP and HPH, respectively,(iii) higher resistance to low pH, with consequent activity …
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