Applications of high-hydrostatic-pressure processing on microbial enzymes

摘要: Microbial enzymes find immense applications as biocatalysts or processing aids in food, agricultural, chemical, and pharmaceutical production. While high-hydrostatic-pressure processing (HPP) is one of the most widely used nonthermal techniques in the food industry to inactivate food pathogens, especially vegetative cells, the current literature has also documented that HPP, at certain pressure, temperature, and time combinations, can affect the stability and enzyme-substrate catalytic activity of enzymes. Effects of HPP on eight major types of microbial enzymes, i.e., α-amylase, glucoamylase, β-galactosidase, cellulase, xylanase, pectinase, lipase, and protease, are discussed in this book chapter. The effects of HPP parameters (e.g., pressure intensity, temperature, operating in the presence of aqueous or organic media or compressed gases) on enzyme stability and catalytic activity are also summarized. The …