摘要
对肉类食品来说,辐照不仅能有效杀灭其中的微生物,而且能作用于蛋白质等生物大分子,影响蛋白间的相互作用力,从而改变蛋白质构象,导致蛋白变性、聚集或凝胶化,因此利用电子束辐照处理,有望成为改善肌肉蛋白凝胶品质的一种有效手段。本文列举了常用于表征蛋白质结构的光学仪器如拉曼光谱、红外光谱、圆二色谱等在肌肉蛋白构象研究中的应用,综述了辐照引起肌肉蛋白生化特性、化学作用力和构象的改变,以及这种改变对肌肉凝胶网络结构形成的作用,在分子水平上探讨了辐照对肌肉凝胶特性的影响机理,为利用辐照技术改善肌肉凝胶性能提供理论指导。
Known as one of the cold sterilization methods,irradiation has been widely used in food preservation,quality and safety control,as well as quality improvement. Irradiation can change the conformation of muscle protein,leading to protein denaturation,aggregation or gelation. This advantage could be an effective method to improve the gel properties of muscle. In this article,the role of chemical force and protein conformation in maintaining stable muscle gel network was mainly reviewed,and the effect of irradiation on the conformation and gel properties of protein was clarified at the molecular level.The purpose is to provide a theoretical foundation for using irradiation to improve the quality of gel properties of muscle protein.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第12期365-370,共6页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31371793)
浙江省重中之重"水产"学科开放基金项目(xkzsc1429)
关键词
辐照
蛋白质生化特性
化学作用力
肌肉蛋白构象
凝胶性能
irradiation
biochemical properties
chemical interactions
protein conformation
gel properties
