摘要
超高压处理是食品加工的一种高新技术,处理后可改变蛋白质的空间结构,结构的改变对蛋白质的溶解性、凝胶性、起泡性、乳化性、蛋白酶的活性等功能性质有显著影响。在超高压的作用下食品中的维生素、色素、风味物质不被破坏,对食品的色泽和风味具有保护作用,能够满足消费者的需求,具有很大的应用潜力。
Ultrahigh pressure processing is a high-tech food processing, It can change the spatial structure of protein, which have a significant impact on protein solubility, gel formation, foaming, emulsifying and other functional properties. Ultrahigh pressure can also change the activity of the protease. Vitamins, pigments and flavor substances in foods are not destroyed under the action of ultrahigh pressure. The protective effect of ultrahigh pressure on color and flavor. It can meet the needs of consumers and have great potential for application.
出处
《食品科技》
CAS
北大核心
2018年第1期50-54,共5页
Food Science and Technology
基金
楚天学者人才计划项目
关键词
超高压
蛋白质
结构
功能特性
应用
ultrahigh pressure
protein
structure
function
application
