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| 超高压技术在蛋白质食品加工中的应用 | |
| 引用本文： | 董新红,赵谋明,蒋跃明.超高压技术在蛋白质食品加工中的应用[J].食品工业科技,2012(2):451-454. |
| 作者姓名： | 董新红 赵谋明 蒋跃明 |
| 作者单位： | 1. 中国科学院华南植物园,中国科学院植物资源保存与可持续利用重点实验室,广东广州510650／桂林理工大学化学与生物工程学院,广西桂林541004／中国科学院研究生院,北京100039 2. 华南理工大学轻工与食品学院,广东广州,510640 3. 中国科学院华南植物园,中国科学院植物资源保存与可持续利用重点实验室,广东广州510650 |
| 基金项目： | 国家863计划项目(2006AA10Z326);国家杰出青年科学基金(30425040) |
| 摘 要： | 超高压技术是目前国际上最热门的食品加工技术之一,超高压处理在食品蛋白加工中可通过改变蛋白的结构,从而改变溶解性、凝胶性、乳化性、起泡性等诸多加工特性;还可以改变蛋白质的酶解特性从而产生多种活性肽。文中对超高压技术在蛋白质改性方面的研究进行了综述,并对超高压技术在改性蛋白的应用前景进行了讨论。 |
| 关 键 词： | 超高压 蛋白质 加工 改性 |
Application of ultra-high pressure technique in protein food industry |
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| DONG Xin-hong,ZHAO Mou-ming,JIANG Yue-ming.Application of ultra-high pressure technique in protein food industry[J].Science and Technology of Food Industry,2012(2):451-454. | |
| Authors: | DONG Xin-hong ZHAO Mou-ming JIANG Yue-ming |
| Affiliation: | 1,*(1.Key Laboratory of Plant Resources Conservation and Sustainable Utilization,South China Botanical Garden,Chinese Academy of Sciences,Guangzhou 510650,China;2.College of Chemistry and Bioengineering,Guilin University of Technology,Guilin 541004,China;3.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China;4. Graduate School of Chinese Academy of Sciences,Beijing 100039,China) |
| Abstract: | Ultra-high pressure is one of the most developed technologies.Ultra-high pressure can modify the structures of proteins,thus affects solubility,gelation,emulsify activity and foaming activity of these proteins.Furthermore,ultra-high pressure can improve the enzymatic hydrolysis of proteins and then produce more bioactive peptides.The recent application of ultra-high pressure to of protein modification was reviewed,and discussed the prospect for the application of ultra-high pressure to modified proteins. |
| Keywords: | ultra-high pressure protein industry modification |
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