Food and Fermentation Industries >

2011 , Vol. 37 >Issue 03: 130 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.03.038

Food and Fermentation Industries

Effect of High Pressure Processing on the Catalytic Characteristics of Food Enzyme

  • Zhang Yu ,
  • Miao Ming ,
  • Jiang Bo ,
  • Zhang Tao
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Online published: 2011-03-25

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Abstract

As a novel non-thermal processing technology,high pressure processing(HPP)has been a study hotspot of manufacturing field that develop the modern healthy nutritional foods.This study briefly introduces the influence mechanisms of HPP upon the enzymes and basic research at home and abroad in resent years,and reviews the process of the catalytic characteristics of various food enzymes under the treatment of high pressure,and finally forecastes the development prospect.

Key words： high pressure processing; enzymes; catalysis mechanism; activationm; inactive

Cite this article

Zhang Yu , Miao Ming , Jiang Bo , Zhang Tao . Effect of High Pressure Processing on the Catalytic Characteristics of Food Enzyme[J]. Food and Fermentation Industries, 2011 , 37(03) : 130 -135 . DOI: 10.13995/j.cnki.11-1802/ts.2011.03.038

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