摘要
超声波在食品工业中的应用主要利用了与介质之间的相互作用引起的空化效应、机械效应和热效应。这些效应影响细胞中的酶分子的催化活性,进而可提高蛋白质的提取率,改善其结构、功能特性及生物活性。详细综述了超声波辅助酶技术提取蛋白质的机制以及对蛋白质提取率、结构和功能特性的影响研究,以期为超声波辅助酶技术在提取蛋白质的应用中提供理论指导。
Application of ultrasound in the food industry mainly makes use of cavitation efficacies, mechanical efficacies cavitation and thermal efficacies caused by the interaction with the medium. These effects affect the catalytic activity of the enzyme molecule in the cell, thus affecting its catalytic activity, thereby increasing the extraction rate of protein, improving its structure, functional properties and biological activity. The mechanism of ultrasound-assisted enzyme technology extraction on protein is reviewed in detail. Meanwhile, the effects on the yield, structure and functional properties of protein are included. It provides theoretical guidance for ultrasound-assisted enzyme technology extraction of protein.
作者
耿军凤
张丽芬
陈复生
潘润森
杨利平
GENG Junfeng;ZHANG Lifen;CHEN Fusheng;PAN Runsen;YANG Liping(College of Food Science and Technology, Henan University of Technology (Zhengzhou 450001))
出处
《食品工业》
CAS
北大核心
2019年第1期237-242,共6页
The Food Industry
基金
国家自然科学基金项目(31501535
31371851)
河南省重点研发与推广专项(182102110253)
河南省教育厅自然科学项目(15A550011)
关键词
超声波
酶
蛋白质
结构
功能
ultrasonic
enzyme
protein
structure
function
