关键词: 超高压处理, 食品蛋白质, 凝胶性

Abstract:

Gelatin is one of the major characteristics of protein. In this paper, formation mechanism of protein gel is
introduced. Meanwhile, the effects of major factors as pressure, time, and protein type and protein concentration on protein
gelatin in foods under ultra-high pressure conditions are explored. In addition, an in-depth description has been made on
protein gel formation and its molecular conformation after ultra-pressure treatment, such as the changes of disulfide bonds
and hydrophobic interactions in tertiary structure and changes of α-helix, β-folding and non-random crispation content in the
secondary structure. Moreover, the directions for the future development are proposed.

Key words: ultra-high pressure, food protein, gelation