关键词: 动态高压微射流, 物理改性, 食品大分子

Abstract:

Dynamic high-pressure microfluidization (DHPM) is an emerging physical modification technology. The structures and properties of macromolecules (proteins, enzymes, polysaccharides, dietary fiber, etc.) were changed when DHPM was applied to treat these food macromolecules. DHPM treatment can effectively improve protein solubility, stability, foaming, emulsifying properties, and antigenicity, increase enzyme activity and stability, and at the same time change their structure and conformation. DHPM treatment can also degrade non- starch polysaccharides, change their apparent viscosity, gelation property, water absorption, water retention, flow ability, and particle size, etc.. In addition, DHPM treatment can alter crystallinity, reduce the degree of retrogradation, improve gelatinization enthalpy and starch swelling property, etc.. In terms of dietary fiber, DHPM treatment can improve the hydration properties of dietary fiber, change its microtopography, increase the apparent viscosity, yield stress, and soluble dietary fiber content, etc.. Therefore, DHPM technology is a very effective method for modification of food macromolecules. This review could provide a theoretical reference for the development and modification of food macromolecules resources.

Key words: dynamic high-pressure micro-fluidization, physical modification, food macro-molecule