摘要
作为一项非热加工技术,超高压(high hydrostatic pressure,HHP)技术常被用于改变蛋白质的结构和理化性质。将超高压与热处理相结合不仅能够降低所需压力和时间,还能大大改善肉制品的品质。本文系统综述了温-压结合处理技术(temperature-pressure combined treatment technology,TP)对肌原纤维蛋白(myofibrillar proteins,MP)结构及凝胶特性的影响,并对其作用机制进行了探讨,以期为该技术的应用和推广提供理论支持。
As a non-thermal processing technology,high hydrostatic pressure(HHP)technology is often used to change the structure and physicochemical properties of proteins.Combining HHP with heat treatment can not only reduce the pressure and time required for HHP treatment,but also greatly improve the quality of meat products.In this paper,the effects of temperature-pressure combined treatment technology(TP)on the structure and gel properties of myofibrillar proteins(MP)together with the relevant mechanism are systematically reviewed,providing theoretical support for the application and promotion of this technology.
作者
潘卓官
邹怡茜
陈海强
周爱梅
PAN Zhuoguan;ZOU Yiqian;CHEN Haiqiang;ZHOU Aimei(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
北大核心
2023年第9期455-464,共10页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31972103)
广东省自然科学基金-面上项目(2020A1515010363)。
关键词
温-压结合处理技术
肌原纤维蛋白
凝胶特性
结构特征
temperature-pressure combined treatment technology
myofibrillar proteins
gel properties
structural characteristics
