高压和热处理对芒果浆粒度及水溶性果胶的影响

芒果浆黏度影响加工过程中产品输送阻力及产品口感,本研究探讨高压和热处理后芒果浆粒度大小、果胶组成及含量对芒果浆黏度的影响,以期更好地指导芒果浆及相关复配产品的生产。实验分别以新鲜和经热烫处理(1 min)的芒果浆为对象,研究高压(high pressure processing,HPP,400 MPa、5 min和600 MPa、1 min)和高温短时(high-temperature short-time,HTST,110℃、8.6 s)处理后芒果浆粒度、水溶性果胶含量、酯化度、分子质量的变化。结果表明:HPP处理后芒果浆粒度分布、果胶分子质量分布与处理前相比无显著变化,而果胶半乳糖醛酸含量、酯化度均下降,低酯化的果胶易发生交联反应生成稳定的网状结构,导致体系黏度增大;HTST处理后芒果浆粒度分布有增大的趋势,可溶性果胶半乳糖醛酸含量增加,导致体系黏度增大。     

Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

The effects of high hydrostatic pressure (HHP) treatments at pressures of 300–600 MPa for 1–20 min and of high-temperature, short-time (HTST) treatment on the inactivation of natural microorganisms in blanched mango pulp (BMP) and unblanched mango pulp (UBMP) were investigated. No yeasts, molds, or aerobic bacteria were detected in BMP or UBMP after HHP treatments at 300 MPa/15 min, 400 MPa/5 min, 500 MPa/2.5 min, and 600 MPa/1 min and HTST treatment at 110 °C/8.6 s. Therefore, these conditions were selected to study the effects of HHP and HTST treatments on pectin methylesterase (PME) activity, water-soluble pectin (WSP) levels, and the rheological characteristics of UBMP and BMP. HHP treatment at a pressure of 600 MPa for 1 min significantly reduced PME activity in UBMP and significantly activated PME in BMP, whereas pressures of 300–500 MPa activated PME regardless of blanching. However, PME activity was reduced by 97 % in UBMP and was completely inactivated in BMP by HTST treatment. WSP levels were significantly decreased by HHP treatment but were increased by HTST treatment in UBMP and BMP. Both HHP and HTST treatments increased the viscosity, storage modulus, and loss modulus of UBMP and BMP. No significant changes in total sugar, total soluble solids, titratable acid, or pH were found after any treatment.     

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

Changes in functional properties of rice bran proteins as influenced by high-pressure (HP) treatment (100–500 MPa, 10 min) were studied. Properties evaluated were protein solubility, water absorption capacity, oil absorption capacity, foaming capacity, foam stability, emulsifying activity, emulsion stability, least gelation concentration, and surface hydrophobicity. HP treatment at 100 and 200 MPa significantly improved the solubility and oil absorption capacity, while water absorption and foaming capacities increased further reaching the maximum at 500 MPa. Compared with the untreated control sample, the emulsifying activity and foam stability of treated samples were significantly higher and least gelation concentration was lower, but none of them showed any specific trend with pressure level. Emulsion stability and surface hydrophobicity increased with the pressure level until 400 MPa and decreased slightly at 500 MPa. Pearson correlation coefficients clearly showed that surface hydrophobicity was positively correlated with water absorption capacity, foaming capacity, emulsifying activity index, and emulsion stability index, but negatively correlated with least gelation concentration. The pressure treated rice bran protein possessed good functional properties for use as a food ingredient in the formulations.     

Effect of pressure and holding time on colour,protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

The effect of high pressure (HP) treatments (200 MPa 15 min, 200 MPa 30 min, 300 MPa 15 min, 300 MPa 30 min) on colour, lipid and protein oxidation in sliced vacuum-packed dry-cured Iberian ham and loin during refrigerated storage (90 days, + 4 °C) was evaluated. Pressure level and holding time increased the extent of lipid oxidation in both products. Dry-cured ham showed a higher susceptibility to lipid oxidation than dry-cured loin since HP treatment increased TBA-RS values in dry-cured ham samples while HP treatment decreased TBA-RS values in dry-cured loin samples. However, HP treatment did not affect protein oxidation in both meat products. On the other hand, HP treatment affected instrumental colour since non-pressurized dry-cured meat products showed higher redness than pressurized ones. Regarding changes under storage, after 90 days of refrigerated storage lipid and protein oxidation increased while redness decreased in both HP treated and non-treated dry-cured meat products. Changes induced by HP were only noticeable after HP treatment, as storage reduced the initial differences between HP treated and non-treated samples. Therefore, the lack of differences in long stored dry-cured ham and loin HP treated and non-treated indicates that the application of HP (200–300 MPa/15–30 min) could not affect the quality of dry-cured meat products.Industrial relevanceDry-cured meat products are the meat-based products with the highest sensory quality in Spain and have a high projection in exterior markets. High pressure processing is effective in controlling pathogen and spoilage microorganisms in meat and meat products although it can promote color and oxidation changes that modify sensory characteristics. The study aimed the evaluation of pressure and holding time on color changes and protein and lipid oxidation at vacuum packed slices of Iberian dry-cured ham and loin during subsequent extended chilled storage. High pressure treatment of dry-cured Iberian ham and loin induce changes after treatment although initial differences are not maintained along refrigerated storage.     

Contribution of High‐Pressure‐Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages

Rabbit meat batters were subjected to high pressure (HP, 100 to 300 MPa for 3, 9, or 15 min) to elucidate their effects on proteins structures, the microenvironment, and the resulting functionalities of the subsequently heated products. To determine these effects, we investigated structural and microenvironmental changes using Raman spectroscopy and also expressible moisture content, textural characteristics, and dynamic rheological properties of batters during heating (20 to 80 °C). Untreated samples served as controls. Analysis of specific Raman spectral regions demonstrated that applications of HP to rabbit meat batters tended to induce the transformation of the all‐gauche S‐S conformation to gauche‐gauche‐trans in the batter system. HP treatment higher than 100 MPa for 9 min promoted secondary structural rearrangements, and molecular polarity enhancement in the proteins prior to cooking. Also, increases of O–H stretching intensities of rabbit meat sausages were obtained by HP treatment, denoting the strengthening of water‐holding capacity. These HP‐induced alterations resulted in improved texture and, perhaps, improved juiciness of rabbit meat sausages (P < 0.05), however they had relatively poorer rheological properties than the controls. Nevertheless, HP treatment, especially 200 MPa for 9 or 15 min, was an effective technique for improving the functionalities of gel‐type products through modification of meat proteins.     

Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature

The effect of steaming mango fruits (12 min) followed by γ-irradiation treatment (0.0–2.0 kGy) of the extracted pulp on the chemical, microbiological, rheological and organoleptic quality of mango pulp stored at 3±1°C was studied. The obtained results indicated that steaming mango fruits before irradiation (1.0–2.0 kGy) of the pulp increased the shelf life of refrigerated pulp to 270 days compared with 90 days of unsteamed irradiated ones and 15 days for control (unsteamed and unirradiated). The combined treatment improved the hygienic and microbiological quality of the pulp without undesirable effects on their chemical, rheological and sensory properties. In addition, yeast species belonging to six genera namely Candida, Hanseniaspora, Rhodoterula, Saccharomyces, Saccharomycodes and Zygosaccharomyces were isolated from unsteamed and unirradiated mango pulp. The D₁₀ values of the isolated yeasts were higher in mango pulp than in saline solution for each strain.     

Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax)

The effects of high pressure (HP) treatment (pressure: 220–250–330 MPA; holding time: 5 and 10 min; temperature: 3, 7, 15 and 25°C) on physicochemical characteristics (colour, thiobarbituric acid, trimethylamine nitrogen values) of fresh sea bass fillets were investigated. HP-treated sea bass fillets had higher lightness (Hunter L*) values than untreated sea bass fillets; the magnitude of changes increased with treatment pressure. HP-induced changes in colour generally imparted a cooked sample. The TBA value of HP treated sea bass samples (except 220–330 MPa, 3°C for 5 min) were found to be insignificant (P > 0.05) or significantly (P < 0.05) lower than the untreated samples. TMA-N content of HP treated at 220–250–330 MPa, 3–7–25°C for 10 min sea bass samples were found to insignificant according to the untreated samples. The results obtained from this study showed that the quality of high pressure treated sea bass is best preserved at 220 MPa, 25°C for 5 min.     

Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake

BACKGROUND: High pressure (HP) ranging from 100 to 350 MPa (1–15 min) was applied to Anisakis simplex larvae and parasitised hake (Merluccius merluccius) muscle. The aim of the study was to kill the larvae to prevent human anisakidosis, to evaluate the effect on A. simplex allergens and to minimally alter fish muscle quality. RESULTS: The larvae were killed at pressures ≥ 200 MPa and times ≥ 1 min, producing alterations in the larva body and ruptures in the cuticle when observed by scanning electron microscopy. Nevertheless, Ani s 4 and A. simplex crude antigens were recognised by immunoblotting and immunohistochemistry at all HPs assayed. Small changes in colour and texture were observed in fish muscle under all pressure/time conditions. Major changes were observed visually at 300 MPa, where the muscle appeared as slightly cooked. Apparent viscosity of muscle homogenates decreased significantly at longer times or higher applied pressure. No changes were detected at 200 MPa in the electrophoretic pattern of proteins treated with or without β‐mercaptoethanol, suggesting that disulfide bonds were not formed. CONCLUSION: Application of HP at 200 MPa for up to 5 min would kill A. simplex larvae, avoiding infestation of the consumer and causing small changes in the hake muscle perceived sensorially. However, HP‐treated A. simplex‐parasitised fish would still be a potential hazard for consumers allergic to the larvae. Copyright © 2009 Society of Chemical Industry     

High pressure and the enzymatic hydrolysis of soybean whey proteins

The effect of high-pressure (HP) treatment on the hydrolysis of soybean whey proteins by trypsin, chymotrypsin and pepsin was studied. The experiments were carried out at atmospheric pressure (0.1 MPa, for 30 min, at 37 °C) and at HP (100 and 200 MPa for 15 min at 37 °C) before or during the reaction of hydrolysis. The extent of hydrolysis was measured by OPA method and in the extracts from TCA. The results showed that HP treatments increased the hydrolysis in the three enzymes used and 100 MPa was the better pressure to enhance the hydrolysis. Polyacrylamide gel electrophoreses (SDS–PAGE), showed five peptides lower than 14 kDa after hydrolysis by chymotrypsin and trypsin, and 11 peptides by pepsin. Soybean whey proteins, which are industrially discarded, could be used as a source of peptides, with applications as base in some diets.     

Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock

ABSTRACT:  This research evaluated the inactivation of a heat-resistant  Aspergillus niger  conidia in mango nectar by high-pressure homogenization (HPH) combined with heat shock.  A.niger  were inoculated in mango nectar (10⁶ conidia mL⁻¹) and subjected to HPH (300 to 100 MPa) and heat shock (80 °C for 5 to 20 min) before or after HPH. Processes were evaluated according to number of decimal reductions reached by each isolated or combined process. Scanning electron microscopy was performed to observe conidia wall after pressure treatment. Pressures below 150 MPa did not inactivate  A. niger  while pressures of 200 and 300 MPa resulted in 2 and more than 6 log reductions, respectively. D_{80 °C} of  A. niger  was determined as 5.03 min. A heat shock of 80 °C/15 min, reaching 3 decimal conidia reductions, was applied before or after a 200 MPa pressure treatment to improve the decimal reduction to 5 log cycles. Results indicated that HPH inactivated  A. niger  in mango nectar at 300 MPa (>6.24 log cycles) and that, with pressure (200 MPa) combined with post heat shock, it was possible to obtain the same decimal reduction, showing a synergistic effect. On the other hand, pre heat shock associated with HPH resulted in an additive effect. The observation of  A. niger  conidia treated by HPH at 100 and 200 MPa by scanning electron microscopy indicated that HPH promoted intense cell wall damage, which can sensitize the conidia to post heat shock and possibly explain the synergistic effect observed.
Practical Application : The results obtained in this paper are relevant to elucidate the mechanism of conidia inactivation in order to develop the application of HPH as an alternative pasteurization process for the fruit nectar industry.     

Effect of High Pressure Treatment on Rheological Characteristics of Egg Components

The objective of this study was to evaluate the effect of high pressure treatment on rheological properties of various egg components (i.e., egg white, egg yolk, and whole liquid egg). A five-level central composite design with three independent variables (pressure, 281.8–618.2 MPa; temperature, 8.2–41.8°C; pressure holding time, 1.6–18.4 min) was employed. Samples were packed in plastic pouches, heat sealed, and subjected to pressure treatment in an isostatic press. Shear and time-dependent rheological properties were evaluated using a 3-segment (each 5 min) program with the shear rate initially increasing from zero to 100 s^?1 (upward curve), then held at 100 s^?1 (hold curve), and finally decreasing from 100 to 0 s^?1 (downward curve) using a parallel plate rheometer. Power law model was fitted to the upward (virgin) and downward curves while Weltman time dependency model was fitted for the hold curve (R² > 0.90). Rheological properties were most significantly affected by pressure followed by holding time and temperature for all egg components. In general, they showed thixotropic shear thinning behavior and reduction in time dependency, which was dependent on the level of processing treatment used (combination of pressure, time, and temperature level). The high pressure treatment resulted in a progressive transition of egg components from flowable liquid-like behavior (218–350 MPa) to semi-viscous (350–500 MPa) to highly-viscous (500–618 MPa) behavior. Rheology-based optimal conditions satisfying HP pasteurization needs were identified.     

Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese

Freshly prepared rennet-coagulated soft cheese was high-pressure (HP) treated at up to 291 MPa and 29 min and using a full 2-factor central composite design of experiment, its physico-chemical properties (colour, fat, lipid oxidation, moisture and protein content, pH, and texture) were examined. HP treatment influenced significantly (p < 0.05) the colour, fat, moisture, lipid oxidation, hardness and adhesiveness of the fresh cheese. Fat content increased apparently as moisture decreased significantly after HP treatment of above 100 MPa. Increased pressures reduced lipid oxidation but increased yellowness although the latter showed more effect over redness in the HP-treated fresh cheese. Also, increased pressures increased hardness, decreased acidity and adhesiveness in HP-treated fresh cheese although increased exposure was found to increase acidity.Industrial relevanceHigh isostatic pressure for processing fresh cheese is yet to be adopted on an industrial scale. There is a need for research to provide evidence that improved properties of fresh cheese can be realized. The effects of HPP on rennet-coagulated soft Scottish cheese are investigated and the data from this study have provided points where optimized characteristic properties of HPP fresh cheese can be attained, which can serve as a lead for HPP users on fresh cheese.     

超高压处理对脱脂乳感官特性的影响

以新鲜脱脂乳为原料,研究高压处理对脱脂乳感官特性的影响。脱脂乳在室温下经不同压力（0.1～700 MPa）和时间（10～30 min）处理后测定其透光率和平均粒径的变化,利用电子眼、电子鼻、电子舌分别检测色泽、气味以及滋味的变化。结果表明：当压力超过200 MPa时脱脂乳透光率增加,而平均粒径不同程度减小;高压处理导致脱脂乳感官特性的改变,在0.1～700 MPa范围内分别处理10～30 min,脱脂乳的主要色号（3002和3018）随着压力的升高逐渐消失,同时出现一些新的色号（如2183和2200）;在处理10 min后脱脂乳中丙酮相对含量的变化不大,处理20～30 min时整体呈减小趋势;乙醛在700 MPa处理10 min、200 MPa处理20、30 min后消失,且出现2-甲基噻吩和乙醇等气味成分,但整体无明显差异（识别指数均小于80）;在处理20～30 min后脱脂乳酸味、咸味与鲜味整体减弱,甜味和苦味增强。因此,超高压处理对脱脂乳气味的影响不大,但会引起色泽、滋味、透光率与粒径产生变化。     

Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters

The impact of high hydrostatic pressure (HP) treatment on protein aggregation and rheological properties of legume batters has been investigated. Gelatinisation/pasting and gelling profiles, rheological parameters and protein solubility of HP-hydrated chickpea (CP), green pea (GP) and soybean (SB) flours were determined. CP, GP and SB hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 450 MPa. Pressures of ≥350 MPa downward shifts gelatinisation temperatures in CP and GP regardless the hydration level. For all legume batters, HP provokes changes on the rheology of hydrated samples, particularly in softer batters (DY 200), leading to an increased stiff/solid character. Analysis of proteins extracted in different buffers revealed that pressures of >200 MPa induced the formation of urea-insoluble complexes, disulphide bonds and/or other strong protein aggregates. Although the extent of protein modification was dependent on the applied pressure, the results collected so far show that high HP can be used to improve the breadmaking functionality of CP, GP and SB batters.     

Understanding high pressure-induced changes in wheat flour–water suspensions using starch–gluten mixtures as model systems

The effect of high pressure (HP) on wheat flour–water suspensions was investigated. Suspensions were treated for 10 min at 200–600 MPa. HP-treatment significantly increased the consistency of the flour suspensions, as studied by frequency sweep tests. Temperature sweeps revealed that HP-induced starch gelatinisation, with a sigmoidal-shaped correlation between degree of gelatinisation and treatment pressure. Analysis of protein solubility in different buffers indicated the HP-induced formation of urea-insoluble complexes and/or disulphide bonds. Furthermore, the effects of HP on the isolated components wheat starch and gluten were studied, and starch–gluten mixtures were used as a model system for flour. A negative effect of gluten on the consistency increase of starch suspension was observed. Comparing the rheological parameters of HP-treated wheat flour suspensions to those of starch suspensions, confirmed the weakening effect of gluten. However, the presence of gluten in flour could not fully explain the differences between starch and flour suspension.     

超高压结合温热处理对脱脂乳透光率和粒径及蛋白溶解性的影响

目的：研究高压结合温热（≤50 ℃）处理对脱脂乳粒径、透光率及蛋白溶解性的影响。方法：采用不同温度（常温、30、40、50 ℃）和压力（0.1～700 MPa）分别处理脱脂乳10～30 min,利用激光纳米粒度仪检测脱脂乳粒径变化,分光光度法检测透光率变化,考马斯亮蓝法测定可溶性蛋白质量浓度变化。结果表明,脱脂乳透光率在压力不高于100 MPa范围内不受温度、压力和处理时间的影响;在200～700 MPa范围内,常温条件下处理的脱脂乳透光率随压力的升高和处理时间的延长而增大,在700 MPa下处理20 min时透光率最大,增幅为1 011%;在30～50 ℃范围内,透光率随压力增大（200～700 MPa）呈现先升高后降低的趋势,在40 ℃、500 MPa下处理10 min时透光率增幅最大（537%）,透光率受温度和保压时间的影响,且超高压结合温热处理脱脂乳透光率均高于未处理脱脂乳。在常温、0.1～400 MPa范围内,脱脂乳的中位径（Dx(50)）随压力的增大而总体降低,在400～700 MPa范围内变化趋势平稳,但均小于未处理脱脂乳的Dx(50);30、40、50 ℃下,脱脂乳Dx(50)随压力增大呈现先升高后降低的趋势,分别在400～700、300～500、200～400 MPa范围内变化趋势平稳,且受时间影响较小。经高压处理的脱脂乳中可溶性乳蛋白（soluble protein,S-Pro）质量浓度总体呈增加趋势,且受压力、时间和温度的影响,在30 ℃、500 MPa下处理30 min,S-Pro质量浓度增幅最大（83.55%）。pH 4.6下可溶性蛋白（S-Pro-pH 4.6）质量浓度在压力不高于100 MPa时不受温度、压力和时间的影响;在200～700 MPa范围内,不同温度下,随压力升高和处理时间的延长,S-Pro-pH 4.6质量浓度呈现下降趋势。对各指标间相关性进行分析发现,透光率与Dx(50)间的相关性随温度升高减弱;透光率与S-Pro质量浓度呈正相关,与S-Pro-pH 4.6质量浓度呈负相关。S-Pro与S-Pro-pH 4.6之间呈负相关。结论：经超高压结合温热处理,能够引发脱脂乳透光率、粒径及蛋白溶解性的变化,且这些变化存在一定的相关性。     

Promoting structure formation by high pressure in gluten-free flours

In order to evaluate the potential of high pressure (HP) treatment to improve the functional properties of gluten-free flours, the effect of HP on the rheological properties of three gluten-free batters was investigated. Buckwheat, white rice and teff batters (40 g/100 g) were treated for 10 min at 200, 400 or 600 MPa. Changes in the microstructure of the batters after HP-treatment were observed using scanning electron microscopy. Pasting profiles revealed HP-induced starch gelatinisation. Furthermore, Lab-on-a-Chip capillary gel electrophoresis revealed protein polymerisation by thiol/disulphide-interchange reactions in white rice and teff batters. For buckwheat proteins however, no such cross-linking mechanism was observed, which was explained by the absence of free sulfhydryl groups. An increase in viscoelastic properties at higher pressures was observed, and could be explained by the modifications occurring in starch and protein structure. Overall, this study has shown that HP-treatment has the potential to improve functional properties of gluten-free batters.     

The effect of homogenisation on the stability of pineapple pulp

Pineapple pulp was homogenised at different pressures, and its stability investigated by way of flow curves, particle size distribution, morphology, cloudiness and sedimentation. The particle size of the homogenised pulp ranged from 400 to 100 μm for homogenisation pressures of between 0 and 700 bar. The pineapple pulp showed shear thinning behaviour with increasing flow index (n) after processing at higher pressures. In addition, the pulps with smaller particles showed less serum cloudiness, even though the sedimentation tests showed the highest stability for pulp homogenised between 200 and 300 bar. Above 400 bar, the pulp showed phase separation and higher sedimentation indexes, similar to that observed for the untreated samples, which was attributed to the formation of aggregates because of interparticle attraction.     

超高压对低盐海藻鸡肉糜品质的影响

为探究超高压对低盐海藻鸡胸肉糜的影响,考察了不同压力（0.1～500 MPa/10 min）和保压时间 （0～25 min/300 MPa）时肉糜的色泽、盐溶蛋白溶解度、蒸煮损失率、持水性、冻融损失率、质构以及流变特 性的变化规律。结果表明：随着压力的升高,肉糜亮度（L*）和白度（W）先降低后增加,在200 MPa时最低, 红度（a*）逐渐上升;100～300 MPa超高压处理对盐溶蛋白溶解度无显著影响（P＞0.05）,压力大于300 MPa 时盐溶蛋白溶解度显著降低（P＜0.05）;蒸煮损失率和冻融损失率随压力的升高呈先降低后增加趋势,在压力 为300 MPa时达到最低值;与0.1 MPa处理组相比,100～500 MPa压力处理使肉糜持水性显著升高（P＜0.05）; 硬度和弹性随着压力的增加先升高后降低,在200～300 MPa时达最大值,200、300 MPa处理组间无显著差异 （P＞0.05）;与0.1 MPa处理组相比,超高压处理能够改善海藻鸡胸肉糜的储能模量（G’）和相位角正切值 （tan δ）。保压时间对低盐海藻鸡胸肉糜色泽、盐溶蛋白溶解度、蒸煮损失率无显著影响（P＞0.05）;随着保压 时间的延长,肉糜的持水性、G’、tan δ值和质构得到改善,但保压时间过长（25 min）可破坏肉糜的硬度和弹性。 本研究表明超高压处理能够改善低盐海藻鸡胸肉糜的品质,为新型肉制品的开发提供了理论依据。     

Enzymatic proteolysis,under high pressure of soybean whey: Analysis of peptides and the allergen Gly m 1 in the hydrolysates

Soybean (Glycine max) whey was hydrolyzed with Alcalase, Neutrase, Corolase 7089 and Corolase PNL during high pressure (HP) treatment at 100, 200 and 300 MPa and at atmospheric pressure for 15 min. The protein content and the degree of hydrolysis were determined. Furthermore, the allergen Gly m 1 in the treated soybean whey and the hydrolysates was detected. The results showed that HP treatments increased the hydrolysis by the four proteases used. Pressure at 200 and 300 MPa proved to be better pressures to enhance the proteolysis. The immunochemical response of soybean whey to anti-Gly m 1 monoclonal antibodies decreased after the HP treatments and this decrease was greater after the combined treatment of high pressure and enzymatic hydrolysis. Soybean whey proteins hydrolysed at high pressure could be used as sources of peptides with low antigenicity when incorporated as food ingredients.