摘要
蛋白质和多糖是食品中两大重要组成成分,凝胶性是它们共有的功能特性之一,超高压技术可改变它们的空间构象并进一步相互作用而形成凝胶。本文对超高压技术的概念、原理、特点进行概述,并将其对蛋白凝胶、多糖凝胶、蛋白-蛋白凝胶、多糖-多糖凝胶、蛋白-多糖凝胶的特性影响进行分析,旨在全面了解超高压技术对食品凝胶特性的影响。在此基础上提出该领域未来可能的研究方向,为扩大其应用范围提供理论依据。
Protein and polysaccharide are two major food components with common function property of gelation, and gel can be formed by changing their conformation and further aggregation under processing of ultra-high pressure. In this paper, to provide a further understanding of the effect of ultra- high pressure on gelation property of food, the concept, principle, and characteristics of ultra-high pressure are introduced, and the influences on protein and polysaccharide gelation properties are explored.Furthermore, the possible research directions in this field are proposed based on above introduction, and theory evidence were provided for expanding applications range at the same time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第7期385-389,394,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31371836)
关键词
超高压
蛋白质
多糖
凝胶特性
ultrahigh pressure
protein
Dolysaccharide
gelation property
