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

Abstract

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 with 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 processed, where HPP has a promising role in improving the product and/or process performance were: a) HPP assisted hydrolysis of proteins, with special focus in protein ingredient 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 included. Where information was available, the underlying basis of the phenomenon that explain the reasons of the improved performance is also mentioned.