FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (3): 288-294.doi: 10.7506/spkx1002-6630-20190120-240

• Reviews • Previous Articles     Next Articles

Advances in the Application of Proteomics in Non-thermal Sterilization of Foods

QIAN Jingya, ZHANG Mi, SUN Wenjing, DAI Chunhua, HUO Shuhao, MA Haile   

  1. (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
  • Online:2020-02-15 Published:2020-02-26

Abstract: Proteomic analyses have been performed to study the adaptation and response of microorganisms to various stresses. Non-thermal sterilization technologies have gained significant attention since they have the potential to provide new food products with better nutritional properties than traditional ones. Non-thermal sterilization can cause changes in proteins in microorganisms, which are related to microbial inactivation. This review addresses the application of proteomics in non-thermal sterilization technologies, which is important for understanding the mechanism of non-thermal sterilization from the perspective of molecular biology.

Key words: proteomics, non-thermal sterilization, differentially expressed proteins, sterilization mechanism

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