食品科学 ›› 2019, Vol. 40 ›› Issue (23): 289-297.doi: 10.7506/spkx1002-6630-20181105-053

• 专题论述 • 上一篇    下一篇

高功率超声波对蛋白质功能特性的影响及其在肉品加工中的应用研究进展

康大成,刘云国,张万刚   

  1. (1.临沂大学生命科学学院,山东 临沂 276000;2.南京农业大学食品科技学院,教育部肉品加工与质量控制重点实验室,江苏 南京 210095)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    临沂大学2017引进博士科研启动经费项目(40618080)

Recent Advances in Understanding the Effect of High Power Ultrasound on Protein Functional Characteristics and Its Applications in Meat Processing

KANG Dacheng, LIU Yunguo, ZHANG Wangang   

  1. (1. College of Life Science, Linyi University, Linyi 276000, China; 2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 超声波辅助加工技术已在农业生产及食品加工领域内得到广泛研究。超声波技术对蛋白质功能特性具有显著的改善效果。在肉品加工方面,超声波技术作为一种绿色非热加工技术,可通过改善肌原纤维蛋白的结构和功能性质,从而提高产品品质、开发新产品并延长货架期。因此超声波技术在肉品加工领域具有应用优势。本文介绍了超声波技术对蛋白质功能特性的影响及其在肉品加工中的应用现状及进展。

关键词: 超声波, 蛋白质, 功能特性, 肉品加工

Abstract: The ultrasound-assisted processing technology has been widely evaluated in agricultural and food processing. The functional properties of protein can be significantly improved by applying ultrasonic treatments. In the field of meat processing, ultrasonic treatment has been used as an environmental friendly and non-thermal processing technology to improve meat quality, develop new products and prolong the shelf life through modifying the structure and functional properties of myofibrillar protein. Therefore, ultrasonic is advantageous in meat processing. This paper reviews the effect of ultrasonic on the functional properties of protein and its application in meat processing.

Key words: ultrasound, protein, functional characteristics, meat processing

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