食品科学 ›› 2023, Vol. 44 ›› Issue (13): 261-271.doi: 10.7506/spkx1002-6630-20220616-175

• 专题论述 • 上一篇    下一篇

新型电物理加工对多尺度蛋白质结构的影响研究进展

丛海花,崔保威,张紫薇,周倩,宋京城,高岳,逯晓燕,黎茉可   

  1. (1.苏州农业职业技术学院食品科技学院,江苏 苏州 215008;2.大连海洋大学食品科学与工程学院,辽宁 大连 116023;3.江南大学设计学院,江苏 无锡 214122)
  • 出版日期:2023-07-15 发布日期:2023-08-11
  • 基金资助:
    国家自然科学基金青年科学基金项目(31701630);农业农村部水产品加工重点实验室开放基金项目(NYJG201502); 辽宁省教育厅2021年度高等学校基本科研项目(LJKZ0715);江苏高校“青蓝工程”优秀教学团队(苏教师函〔2023〕27号); 上海市教育厅“揽蓄人才工程”(z32010.22.01);2022年青年教师科研能力提升计划(BS[2022]18)

Research Progress on the Effect of New Electrophysical Processing on Multiscale Protein Structure

CONG Haihua, CUI Baowei, ZHANG Ziwei, ZHOU Qian, SONG Jingcheng, GAO Yue, LU Xiaoyan, LI Moke   

  1. (1. Faculty of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China; 2. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 3. School of Design, Jiangnan University, Wuxi 214122, China)
  • Online:2023-07-15 Published:2023-08-11

摘要: 蛋白质是人体所需要的重要营养物质,在加工过程中蛋白质结构的改变会导致其功能特性发生一定的变化,从而影响食品的品质。目前已有许多物理方法被用来改变蛋白质的固有结构,以扩大其在食品工业中的应用领域。其中,新型电物理加工技术由于具有效率高、能耗低和营养成分损失小等优点,已成为食品加工领域的热点。因此,本文综述电场技术(欧姆加热和静电场)和电磁场技术(微波、射频和磁场)对多尺度蛋白质结构(宏观水平、分子水平和微观水平)变化的影响,为开发利用电磁场加工蛋白质类相关产品提供理论依据。

关键词: 电场;电磁场;多尺度;蛋白质结构

Abstract: Protein is an important nutrient required by the human body. The change of protein structure during processing will lead to changes in its functional properties, in turn affecting the quality of foods. There are many physical methods available to alter the structure of proteins to expand their application in the food industry. The new electrophysical processing technology has become a hot spot in the field of food processing due to its advantages of high efficiency, low energy consumption, and slight loss of nutrients. Therefore, this paper reviews the effects of electric field technology (ohmic heating and electrostatic field) and electromagnetic field technology (microwave, radio frequency and magnetic field) on the change of protein structure at multiscales (macroscopic, molecular and microscopic levels), in order provide a theoretical basis for the development and utilization of electromagnetic field processed protein products.

Key words: electric field; electromagnetic field; multiscale; protein structure

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