脉冲电场对食品蛋白质改性作用的研究进展

Research Progress on the Modification of Food Protein by Pulsed Electric Field

脉冲电场(PEF)技术是一项很有前景的用于食品加工与贮藏的非热处理技术,与传统热加工相比,它可以最大限度地保持食品品质,如风味和营养价值,而在传统热加工中这些品质往往会遭到破坏。PEF能替代热加工处理技术或与热加工处理技术联用,成为食品加工业极具应用潜力的技术,近年来引起了国内外研究学者的广泛关注。研究显示它会诱导食品蛋白质成分的结构发生变化,从而诱导其功能特性的改变。本文综述了脉冲电场处理食品蛋白质后,破坏了维系蛋白质高级结构的次级键,导致蛋白分子内部疏水基团暴露,改变蛋白质表面疏水性,且局部伸展的蛋白质提高了分子的柔性、溶解度等特性,从而改善在食品蛋白质的功能特性中的应用,以期为脉冲电场在食品中的工业应用提供参考。

As a promising non-thermal processing technology,pulse electric field( PEF) technology has the potential to be used in food processing and preservation. Compared with conventional thermal processing,it could maintain the food ’s quality attributes,such as sensory and nutritional properties,which were usually destroyed during conventional thermal processing.PEF has been considered as a potential technology to replace the thermal technology or combine with it in food industry,which has attracted extensive attention from domestic and foreign researchers in recent years. The PEF has been proposed to modify the molecular structure of food proteins and improve their functional characteristics.The secondary bonds that maintain the highlevel structure of protein was destroyed after the protein was treated by PEF,which resulted in hydrophobic group was exposed and changed the surface hydrophobicity of the protein molecule,moreover the unfolded protein molecule increased the molecular flexibility and solubility,finally the functional properties of protein were improved. All these were reviewed in the present article to provide some insight on the application of PEF in food industry for reference.