Strategies to improve enzyme performance: effect of high pressure on the substrate and pressure-assisted reaction

GUSTAVO POLENTA; VANINA AMBROSI; LUCIANA COSTABEL; ANALIA CECILIA COLLETTI; SERGIO VAUDAGNA; GABRIELA DENOYA

Effect of High-Pressure Techonologies on Enzymes: Science and Applications

Academic Press - Elsevier

Lugar: London; Año: 2023; p. 1 - 466

The chapter presents different practical applications that can be classified under the general framework of the management and optimization of enzymatic reactions influenced by High Pressure Processing (HPP). These enzymes could be either endogenous or added for technological purposes, and the reaction can in turn be important by itself or take part in a more complex process, especially those with commercial interest. The selected processes, where HPP has a promising role in improving the product and/or process performance, were: a) HPP assisted hydrolysis of proteins, with a special focus on protein ingredients with reduced potential allergenicity; b) the effect of HPP on plasmin and residual coagulant activity in cheese; and c) the effect of HPP on reactions where carbohydrates such as pectin, fiber and starch are involved as substrates. Different studies were reviewed, and personal experiences were included. Where information was available, the underlying basis of the phenomenon that explains the reasons for the improved performance is also mentioned