酶在谷物食品加工中应用

该文综述谷物食品加工中广泛使用淀粉酶、蛋白酶、脂肪酶、木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶特性及其应用进展,并展望其发展前景。     

转谷氨酰胺酶的性质、制备及在食品加工中的应用

转谷氨酰胺酶是催化蛋白质分子之间交联的一种酶，对蛋白质的成胶能力、热稳定性、持水能力等功能特性有独特的改善作用。目前从微生物Streptoverticillium spp．中分离转谷氨酰胺酶和在食品工业中的实际应用都已经实现，因为从微生物制备可以实现大规模的工业化生产，成本低廉，为转谷氨酰胺酶在工业上的应用奠定了基础。现在转谷氨酰胺酶广泛地应用于海洋食品、面条／面团、奶制品、烘焙食品等食品加工领域，通过温和的酶反应可以明显地改善食品的硬度、弹性、热稳定性和持水能力。主要讨论了转谷氨酰胺酶的性质、分离和在食品加工中的应用。     

食用酶的应用：——食品蛋白质的酶促改性

食用酶的应用──食品蛋白质的酶促改性沈辉，王梅无锡轻工大学食品资源科学与工程系２１４０３６１前言就食品工业而言，食用蛋白质有两大要素：一是它的营养价值，二是它的功能特性。营养价值主要与其氨基酸的组成（种类及其相互比率）及分子结构有关；功能性质则复杂得...     

蛋白质酶水解物功能特性及其在食品工业应用

介绍蛋白质酶水解物功能特性,总结蛋白质酶水解物在老年食品,运动员食品、减肥食品、疗效食品和普通食品中应用。     

酶技术在食品加工中应用研究进展

酶技术是一种绿色安全高效的生物技术,对食品工业的技术革新和水平提高具有重要的作用。食品加工过程涉及许多复杂的理化变化,受热时营养素、颜色、质构、风味等方面容易受到破坏,这就为酶技术的应用提供了必要。目前,酶技术已经广泛应用于乳制品工业、肉制品工业、焙烤工业、饮料和果汁工业、淀粉和糖工业、油脂工业及安全检测等食品领域。本文主要从改善食品加工工艺、提高食品品质、提高食品安全性、增强食品质量控制等方面介绍了酶技术在食品加工中的应用进展,并对酶技术在食品行业中的发展作了展望。     

浅谈几种酶在食品加工中的应用

主要介绍了超氧化物岐化酶、脂肪酶、转谷氨酰胺酶、纤维素酶、溶菌酶、葡萄糖氧化酶等六种酶在食品加工中的应用。     

单细胞蛋白质及其在食品加工中应用

单细胞蛋白质亦称微生物蛋白质，缩写为SCP，是指在适宜的条件下利用生长基质，培养细菌、真菌和某些低等藻类生物的单细胞或丝状微生物的个体而获得的菌体蛋白质。SCP既可用于人类食品，又可用于食品加工。制定安全性标准及食用标准是一个迫切的工作。     

食品加工对蛋白质的影响

蛋白质作为人体三大营养素之一 ,是维持人体机能的重要物质 ,营养价值相当高。随着人类生活水平的提高 ,“高蛋白、低脂肪”成为现代消费新观念。然而食品经过加工 ,其中蛋白质将发生一系列的物理化学变化 ,对蛋白质的营养价值有较大影响。1　加热绝大多数蛋白质加热后的营养价值得到提高。因为适宜的加热条件 ,使蛋白质发生变性 ,可破坏蛋白酶的活性 ,杀灭微生物或抑制微生物的生长繁殖 ,破坏食品原料中原存的有毒成分 ,提高消化率 ,增强食品风味和口感。但加热也会损失部分营养成分 ,使蛋白质的营养价值有所降低 ,最容易受加热影响的氨基…     

转谷氨酰胺酶在食品加工中的应用

简要介绍了转谷氨酰胺酶的分类和性质,并从畜肉制品、乳制品、水产品、大豆蛋白制品、小麦粉制品和食品包装与保藏6个方面较为详细地介绍了其在食品加工中的应用情况。     

添加乳清蛋白质的畜肉食品加工新技术

本文主要介绍畜肉加工食品的新技术,将乳清蛋白质加热变性胶化,添加到畜肉加工食品中,制成风味独特,口感良好又能提高产量和降低成本的食品     

Influence of food processing on iron availability in vitro from extruded maize-based snack foods

Samples of an extruded maize-based snack food taken at various points during manufacture were digested in vitro under simulated physiological conditions. The proportion of iron diffusing across a semi-permeable membrane was used as an index of bioavailability. Iron diffusibility increased from less than 3 % in raw whole maize to over 20 % in the finished product. Four processing stages were found to be responsible for this enhancement: (I) refining of raw maize, (2) product formulation, (3) extrusion cooking, (4) addition of flavourings. The extrusion cooking process itself was responsible for only a small part of the increase in iron diffusibility. There was a reduction in iron content due to refining, but a small increase in iron content due to product formulation and extrusion cooking. The various factors associated with each stage of snack food manufacture are discussed in relation to their potential influence on iron availability.     

生物防腐剂及其在食品中的应用

主要介绍了来源于植物、微生物及动物的天然生物防腐剂抗菌特性及其在食品加工中的应用。     

Impact of dietary factors and food processing on food allergy

Allergic reactions to food can significantly reduce the quality of life and even result in life‐threatening complications. In addition, the prevalence of food allergy has increased in the last decades in industrialized countries and the mechanisms underlying (increased) sensitization are still not fully understood. It is believed that the development and maintenance of oral tolerance to food antigens is a process actively mediated by the immune system and that this reaction is essential to inhibit sensitization. Ongoing research indicates that different dietary factors also may contribute to immune homeostasis and oral tolerance to food and that food processing modulates allergenicity. One of the major questions in food allergy research is therefore which impact nutrition and food processing may have on allergenicity of food and perhaps on sensitization. We summarize in this review the different dietary factors that are believed to contribute to induction of oral tolerance and discuss the underlying mechanisms. In addition, the functional consequences of allergen modification will be emphasized in the second part as severity of allergic reactions and perhaps sensitization to food is influenced by structural modifications of food allergens.     

营养安全视角下的食品加工应用研究

粮食和营养安全是当前全球关注的一项重要议题,预计到2050年全球人口将达到90亿,意味着需要通过继续增加粮食产量来解决日益复杂的粮食安全问题。与此同时减少从生产到消费整个供应链环节的食物损失浪费,以及通过食品加工为人类提高食品保存期限、营养质量以及食品安全也引起了极大的重视。本文通过文献梳理描述了初级食品生产系统的发展,以及食品加工对人类健康以及营养安全的作用。从未来的发展趋势来看,无论是农业生产部门还是食品加工部门都将面临用更少的资源来生产更多食品的问题。因而本文认为面对世界资源的日益紧张,必须对食品的能量和营养含量加以平衡,促进食品加工环节营养安全的提高,不失为一个良策。     

Food oral processing: Mechanisms and implications of food oral destruction

BackgroundFood oral processing is a simultaneous process of food destruction and sensory perception. How a food breaks down its structure inside the mouth and what mechanisms control this process are hugely important to our eating experience and sensory perception. A proper understanding of this process is urgently needed by the food industry for better design and manufacturing of quality tasty food.Scope and approachThis review article analyses research findings from literature and from author's own laboratory in order to identify main controlling mechanisms of food oral destruction. Appropriate experimental evidences are given wherever available to demonstrate the important implications of different destruction mechanisms to sensory perception.Key findings and conclusionsThree major controlling mechanisms of food oral destruction are identified: the mechanical size reduction, the colloidal destabilisation, and the enzymatic interactions. These mechanisms may be applicable to different food materials either independently or collectively. They could also be applicable through the whole eating process or just at a certain stage of an eating process.     

Review of conventional and novel food processing methods on food allergens

With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.     

Salt in food processing; usage and reduction: a review

Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4–5 g of Na, which is up to 25 times greater than the minimum adult requirement.     

现代固态发酵技术在食品加工业中的应用

比较了现代固态发酵与液体深层发酵、传统固态发酵各自的优缺点，分析了现代固态发酵过程中所用微生物、发酵基质和发酵工艺的特征与工艺参数检测和控制的方法，简要介绍了现代固态发酵技术在食品加工业中的应用，并描述了其发展趋势及应用前景。     

Extremozymes from metagenome: Potential applications in food processing

The long-established use of enzymes for food processing and product formulation has resulted in an increased enzyme market compounding to 7.0% annual growth rate. Advancements in molecular biology and recognition that enzymes with specific properties have application for industrial production of infant, baby and functional foods boosted research toward sourcing the genes of microorganisms for enzymes with distinctive properties. In this regard, functional metagenomics for extremozymes has gained attention on the premise that such enzymes can catalyze specific reactions. Hence, metagenomics that can isolate functional genes of unculturable extremophilic microorganisms has expanded attention as a promising tool. Developments in this field of research in relation to food sector are reviewed.     

Emulsion electrospinning: Fundamentals,food applications and prospects

BackgroundIn the past decades, many natural bioactive compounds with antioxidant, immunoregulatory, antimicrobial, and anticancer activities have been successfully identified in plant and animal materials. However, due to their poor solubility, unfavorable flavor, low bioavailability and instability during food processing and storage, the development of bioactive compounds used in the food industry presents many technological challenges.Scope and approachEmulsion electrospinning is a novel and simple technique to fabricate core-shell nanofibers, and either water-in-oil (W/O) or oil-in-water (O/W) emulsions can be electrospun to directly encapsulate hydrophilic or hydrophobic compounds into core-shell fibers, respectively. This review introduces fundamentals and advantages of emulsion electrospinning as well as its food applications. The effects of different types of emulsifiers on the formation of emulsion systems and emulsion-based electrospun fibers are highlighted. Further, the existing limitations and scope for future research are discussed.Key findings and conclusionsRecent studies have found that the emulsion-based electrospun nanofibers can enhance the encapsulation efficiency, stability, and bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus providing new strategies to improve their barrier performance compared to conventional electrospinning and therefore facilitating the development of emulsion-based electrospun mats in the food industry.