摘要
发酵作为最古老的食品加工技术之一,不仅可对食品进行加工和处理,也可调节其内部结构及成分,从而优化食品质量。伴随着科学技术的进步,发酵工艺对食品中蛋白质影响的研究也逐步深入。文章总结了发酵对蛋白质组成成分、结构、功能特性的影响,进一步探究其在营养风味方面的影响,并对发酵影响蛋白质变化的机理及相应检测指标的测定方法进行简单表述。旨在阐明发酵过程中蛋白质的变化,为进一步提高食品发酵工艺提供新的思路和理论指导。
Fermentation is one of the oldest food processing technologies.It can not only process and treat food,but also adjust its internal structure and composition to optimize the quality of food.With the development of science and technology,the influence of fermentation technology on protein in food has been further studied.This paper summarized the effects of fermentation on the composition,structure and function of proteins,further explored its effects on nutritional flavor,and briefly described the mechanism of fermentation affecting protein changes and the determination methods of corresponding detection indexes.The purpose is to elucidate the protein changes in the fermentation process and provide new ideas and theoretical guidance for further improvement of food fermentation technology.
作者
王晓雯
王灵娟
王哲
秦晓娟
张新笑
徐为民
王道营
邹烨
WANG Xiaowen;WANG Lingjuan;WANG Zhe;QIN Xiaojuan;ZHANG Xinxiao;XU Weimin;WANG Daoying;ZOU Ye(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;Nanjing Qinrun Biological Technology Company Limited,Nanjing 211103,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第9期314-320,共7页
Food and Fermentation Industries
基金
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-41)
江苏省农业科技自主创新资金项目(CX(21)2016)
江苏省重点研发计划(现代农业)项目(BE2020301)。
关键词
发酵
蛋白质组成
结构
功能特性
风味
fermentation
protein composition
structure
functional properties
flavor
