摘要
蛋白质热聚集行为是食品加工过程中较常发生的现象。热处理条件会使蛋白质结构发生变化,引起蛋白质的理化性质的改变,从而导致蛋白质发生热聚集。热聚集体的大小、形态、界面性等直接影响蛋白质凝胶特性、溶解性、起泡性、乳化性等功能特性,从而影响富含蛋白质食品的品质。本文介绍了蛋白质热聚集行为的机理、分类和表征手段,重点综述了蛋白质热聚集行为的影响因素,及蛋白质热聚集行为对蛋白质功能特性的影响,为研究复杂蛋白质体系热聚集行为及对食品品质的影响提供理论基础。
Protein thermal aggregation behavior is a frequent phenomenon in the food processing.The heat treatment conditions could change the structure of proteins,causing changes in the physical and chemical properties of the protein,which lead to the thermal aggregation of protein.The size,shape and interface of the thermal aggregates directly affect the protein gel property, solubility,foaming property,emulsifying property and other functional characteristics,which influences the quality of proteinrich foods.In this paper,the mechanism,classification and characterization of protein thermal aggregation were presented.The influencing factors and the effect of protein thermal aggregation on protein function were reviewed.The study would provide a theoretical basis for the thermal aggregation behavior of complex protein system and its effect on food quality.
作者
畅鹏
杜鑫
杨东晴
董依迪
石硕
夏秀芳
CHANG Peng;DU Xin;YANG Dong-qing;DONG Yi-di;SHI Shuo;XIA Xiu-fang(College of Food Science,Northeast Agricuhural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期318-325,共8页
Science and Technology of Food Industry
基金
国家自然科学基金面目项目(31571859)
国家自然科学基金面目项目(31771903)
关键词
蛋白质热聚集行为
凝胶特性
溶解性
起泡性
乳化性
protein thermal aggregation behavior
gel property
solubility
foaming property
emulsifying property
作者简介
畅鹏(1990-),男,硕士研究生,研究方向:畜产品加工,E-mail:changp0924@163.com;通讯作者:夏秀芳(1973-),女,博士,教授,研究方向:畜产品加工,E-mail:Xxfang524@163.com。
