Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
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 react...
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| Format: | info:ar-repo/semantics/parte de libro |
| Language: | Inglés |
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Elservier
2024
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| Online Access: | http://hdl.handle.net/20.500.12123/16904 https://www.sciencedirect.com/science/article/abs/pii/B978032398386000004X https://doi.org/10.1016/B978-0-323-98386-0.00004-X |
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| author | Polenta, Gustavo Alberto Ambrosi, Vanina Costabel, Luciana Maria Colletti, Analia Cecilia Vaudagna, Sergio Ramon Denoya, Gabriela Inés |
| author_browse | Ambrosi, Vanina Colletti, Analia Cecilia Costabel, Luciana Maria Denoya, Gabriela Inés Polenta, Gustavo Alberto Vaudagna, Sergio Ramon |
| author_facet | Polenta, Gustavo Alberto Ambrosi, Vanina Costabel, Luciana Maria Colletti, Analia Cecilia Vaudagna, Sergio Ramon Denoya, Gabriela Inés |
| author_sort | Polenta, Gustavo Alberto |
| collection | INTA Digital |
| description | 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. |
| format | info:ar-repo/semantics/parte de libro |
| id | INTA16904 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elservier |
| publisherStr | Elservier |
| record_format | dspace |
| spelling | INTA169042024-03-04T11:54:30Z Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction Polenta, Gustavo Alberto Ambrosi, Vanina Costabel, Luciana Maria Colletti, Analia Cecilia Vaudagna, Sergio Ramon Denoya, Gabriela Inés Allergens Enzymes High Pressure Technology Alérgenos Enzimas Tecnología Alta Presión High Pressure Processing (HPP) Enzymatic Reactions Enzyme Performance Procesamiento de Alta Presión (HPP) Reacciones Enzimaticas Rendimiento de la Enzima 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. El capítulo presenta diferentes aplicaciones prácticas que pueden clasificarse bajo el marco general de la gestión y optimización de reacciones enzimáticas influenciadas por el procesamiento de alta presión (HPP). Estas enzimas pueden ser endógenas o añadidas con fines tecnológicos, pudiendo a su vez la reacción ser importante por sí sola o formar parte de procesos más complejos, especialmente aquellos de interés comercial. Los procesos seleccionados, en los que HPP tiene un papel prometedor en la mejora del producto y/o el rendimiento del proceso, fueron (a) hidrólisis de proteínas asistida por HPP, con especial atención a ingredientes proteicos con potencial alergénico reducido; (b) el efecto de HPP sobre la plasmina y la actividad coagulante residual en el queso; y (c) el efecto del HPP en reacciones en las que participan como sustratos carbohidratos como pectina, fibra y almidón. Se revisaron diferentes estudios y se incluyeron experiencias personales. Cuando había información disponible, también se menciona la base subyacente del fenómeno que explica las razones del mejor desempeño. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Ambrosi, Vanina. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina. Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina. Fil: Colletti, Analia Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Colletti, Analia Cecilia.Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2024-03-04T11:30:58Z 2024-03-04T11:30:58Z 2023 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/16904 https://www.sciencedirect.com/science/article/abs/pii/B978032398386000004X 978-0-323-98386-0 https://doi.org/10.1016/B978-0-323-98386-0.00004-X eng info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001, Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elservier Effect of High-Pressure Technologies on Enzymes Science and Applications Foundations and Frontiers in Enzymology / Edited by: Bruno Ricardo de Castro Leite Júnior and Alline Artigiani Lima Tribst. Academic Press, 2023. Chapter 5. p. 109-139. |
| spellingShingle | Allergens Enzymes High Pressure Technology Alérgenos Enzimas Tecnología Alta Presión High Pressure Processing (HPP) Enzymatic Reactions Enzyme Performance Procesamiento de Alta Presión (HPP) Reacciones Enzimaticas Rendimiento de la Enzima Polenta, Gustavo Alberto Ambrosi, Vanina Costabel, Luciana Maria Colletti, Analia Cecilia Vaudagna, Sergio Ramon Denoya, Gabriela Inés Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction |
| title | Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction |
| title_full | Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction |
| title_fullStr | Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction |
| title_full_unstemmed | Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction |
| title_short | Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction |
| title_sort | chapter 5 strategies to improve enzyme performance effect of high pressure on the substrate and pressure assisted reaction |
| topic | Allergens Enzymes High Pressure Technology Alérgenos Enzimas Tecnología Alta Presión High Pressure Processing (HPP) Enzymatic Reactions Enzyme Performance Procesamiento de Alta Presión (HPP) Reacciones Enzimaticas Rendimiento de la Enzima |
| url | http://hdl.handle.net/20.500.12123/16904 https://www.sciencedirect.com/science/article/abs/pii/B978032398386000004X https://doi.org/10.1016/B978-0-323-98386-0.00004-X |
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