Effect of Non-thermal Processing Technology on the Structure and Function of Protein in Food

doi:10.13304/j.nykjdb.2015.521

Journal of Agricultural Science and Technology ›› 2015, Vol. 17 ›› Issue (5): 114-120.DOI: 10.13304/j.nykjdb.2015.521

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Effect of Non-thermal Processing Technology on the Structure and Function of Protein in Food

WANG Shuo, WANG Jun-ping, ZHANG Yan, GUO Jun

(Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of
Science &|Technology, Tianjin 300457, China)

Received:2015-09-01 Revised:2015-09-21 Online:2015-10-15 Published:2015-10-15

非热加工技术对食品中蛋白质结构和功能特性的影响

王硕,王俊平,张燕,郭峻

(天津科技大学食品工程与生物技术学院, 教育部食品营养与安全教育部重点实验室, 天津 300457)

作者简介:王硕|教授|博士生导师|主要从事食品科学与食品安全研究。E-mail:s.wang@tust.edu.cn
基金资助:
国家863计划项目（2012AA101604）资助。

Abstract

Abstract:

Non-thermal processing technology has been the hot spot in food processing field, owing to its characteristics in keeping food nutrition and safety. Protein is the major food substance and nutrition element. Any changes in its structure and functional characteristics would bring about great influence on food quality. This paper expounded the effects of ultra high pressure, ultrasonic, microwave, irradiation, 4 non-thermal processing methods on food protein structure and function, wishing to provide references for studies on non-thermal processing technology and practical production.

Key words: non-thermal processing, ultra high pressure, ultrasonic, microwave, irradiation, protein, structure and function

摘要：

食品非热加工因其相对营养安全的加工特点，已成为目前食品加工领域的热点。蛋白质作为食品的主要物质及营养成分，其结构及功能特性的改变会对食品品质产生重要影响。综述了超高压、超声波、微波、辐照四种非热加工对蛋白质结构和功能的影响，并对相关研究及发展趋势进行了简要评述，为研究非热加工方式对蛋白质的影响提供参考。

关键词: 非热加工, 超高压, 超声波, 微波, 辐照, 蛋白质, 结构与功能

CLC Number:

TS201.2

WANG Shuo, WANG Jun-ping, ZHANG Yan, GUO Jun. Effect of Non-thermal Processing Technology on the Structure and Function of Protein in Food[J]. Journal of Agricultural Science and Technology, 2015, 17(5): 114-120.

王硕,王俊平,张燕,郭峻. 非热加工技术对食品中蛋白质结构和功能特性的影响[J]. 中国农业科技导报, 2015, 17(5): 114-120.

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Effect of Non-thermal Processing Technology on the Structure and Function of Protein in Food

非热加工技术对食品中蛋白质结构和功能特性的影响

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