摘要
蛋白质的功能性质是指除营养价值外的那些对食品需要特性有利的蛋白质的物理化学性质,它直接影响到加工后食品的质地特征,也对食品的生产制备、加工或储存过程产生影响。通过对物理、化学、生物酶三大类改性方法进行介绍,分析了不同改性方法对蛋白质功能特性的影响。其中,物理法介绍了高频电场、高压均质;化学法介绍了碱处理、酸处理、酰化反应等;生物酶法介绍了碱性蛋白酶、中性蛋白酶等。通过利用物理、化学和生物酶法改性蛋白质,获得各种具有优良性能的蛋白质产品。
The functional properties of protein was to point to the physical and chemical properties of protein which was benef it of food in addition to the nutritional value. It directly affected the texture characteristics of the processed food and the production preparation, processing or storage of food process. Based on physics, chemistry, biological enzyme, three kinds of modif ied methods were introduced, analyzed the inf luence of different modif ication methods of protein functional properties. Physical method introduced the high frequency electric f ield and high pressure homogeneous. Chemical method introduced the alkali treatment, acid treatment and acylation reaction, etc. Biological enzyme method introduced alkaline protease, neutral protease and so on. Through the use of physical, chemical and enzymatic modif ication of protein, the protein producted with excellent performance can be obtained.
出处
《食品工业》
CAS
北大核心
2015年第12期223-226,共4页
The Food Industry
关键词
改性
蛋白质
功能性质
modif ication
protein
functional property
