摘要
超高压(high hydrostatic pressure,HHP)处理被认为是最可持续和绿色的技术之一。HHP处理能够延长食品货架期,改变牛乳中蛋白质和酶的物理化学性质,提高食品的功能特性、营养特性及感官品质。本文对HHP处理引发的牛乳中蛋白质和酶结构及功能的变化进行综述,为HHP处理在乳制品加工中的应用提供参考。
High hydrostatic pressure(HHP)is considered one of the most sustainable and green technologies.HHP can prolong the shelf life of food,change the physical and chemical properties of milk proteins and enzymes,and improve the functions,nutritional characteristics and sensory quality of food.In this paper,the structural and functional changes of proteins and enzymes in milk caused by HHP treatment are reviewed,which provides a rationale for the application of high hydrostatic pressure in dairy products.
作者
程凯丽
胡志和
赵旭飞
贾凌云
肖厚栋
丁新宇
CHENG Kaili;HU Zhihe;ZHAO Xufei;JIA Lingyun;XIAO Houdong;DING Xinyu(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《乳业科学与技术》
2019年第6期34-40,共7页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
天津市科技计划项目（17ZXYENC00130）
天津市高等学校创新团队项目（TD13-5087）
关键词
乳制品
超高压处理
蛋白质变性
酶活性
dairy products
high hydrostatic pressure treatment
protein denaturation
enzyme activities
