高压脉冲电场对食品中微生物、酶及组分影响的研究进展

The progress on effects of pulsed electric fields on microorganisms,enzymes and constituents in food

综述近10年高压脉冲电场(PEF)对食品中的微生物、酶和组分影响的研究进展。概述PEF对各种微生物的杀灭效果,着重阐述最近国际学者提出的PEF损伤亚致死微生物的存在;总结PEF对食品中重要酶的活力与二、三级等高级结构的影响;介绍PEF对食品中蛋白质、脂质、碳水化合物及其它组分的影响;总结分析目前的研究进展,认为尚需从分子水平深入研究PEF杀菌钝酶机理及其对食品组分的影响机制。

The development was summarized on the effects of pulsed electric fields （PEF） on microorganisms,enzymes and food constituents in the past 10 years.The present paper briefly summarized the effects of PEF processing against various microorganisms in food.Especially,this paper introduced the sublethally injured microbial cells induced by PEF,which was recently proposed by researchers.In the present paper,the impacts were also summarized of PEF on the activity and secondary and tertiary structures of enzymes.Moreover,this paper generally introduced the effects of PEF on the proteins,lipids,carbohydrates and other food constituents.In the end,the paper concluded that it was necessary to further investigate the mechanisms of the effects of PEF on microorganisms,enzymes and constituents in food.