| 预处理技术改善蛋白质乳化性研究进展 |
| |
| 引用本文： | 望运滔,王营娟,白艳红. 预处理技术改善蛋白质乳化性研究进展[J]. 食品与机械, 2020, 0(5): 211-215 |
| |
| 作者姓名： | 望运滔 王营娟 白艳红 |
| |
| 作者单位： | 郑州轻工业大学食品与生物工程学院,河南 郑州 450000 ；河南省冷链食品质量安全控制重点实验室,河南 郑州 450000 ；河南省食品生产与安全协同创新中心,河南 郑州 450000 |
| |
| 基金项目： | 国家自然科学基金青年基金(编号:31801588)；河南省科技攻关项目(编号:182102110246,202102110295)；河南省高等学校重点科研项目(编号:18B550013)；郑州轻工业大学博士科研启动项目(编号:13501050058) |
| |
| 摘 要： | 文章综述了国内外改善蛋白质乳化性的最新物理化学预处理技术及相应机理,主要包括物理改性如超声、高压均质、挤压蒸煮、旋流空化等技术,化学改性如pH偏移、磷酸化改性等技术,以及酶法改性技术。文章还综述了以上多种方法协同作用以改性蛋白质的技术,阐述了相关协同作用的机理,并对未来蛋白质改性技术的研究方向进行了展望。
|
| 关 键 词： | 蛋白质 乳化性 改性技术 改性机理 |
Recent advances in pretreatment techniques to improve the emulsifying property of proteins |
| |
| WANG Yun-tao,WANG Ying-juan,BAI Yan-hong. Recent advances in pretreatment techniques to improve the emulsifying property of proteins[J]. Food and Machinery, 2020, 0(5): 211-215 |
| |
| Authors: | WANG Yun-tao WANG Ying-juan BAI Yan-hong |
| |
| Affiliation: | (College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou,Henan 450000,China;Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou,Henan 450000,China) |
| |
| Abstract: | The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification. |
| |
| Keywords: | proteins emulsifying properties modification technology modification mechanism |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
