摘要
高压技术对肌肉蛋白的凝胶特性的作用和在食品工业上新的应用这两个方面引起了人们的兴趣,高压对凝胶的稳定作用依赖于蛋白系统本身的特性和高压处理的条件,压力和温度是相关联的两个条件,它们会引起不同的影响,这主要依赖于温度和压力的大小以及它们的作用顺序。综述了影响高压对肌肉蛋白凝胶稳定性的4种不同的温度和压力的组合:(1)在低温和常温对原料肉的高压处理;(2)在高压条件下对原料肉的加热处理;(3)在加热前对原料肉的高压处理;(4)振动或逐步脉冲的高压。
High-pressure technology raises interesting possibilities as regards influencing muscle protein gelling properties and finding new application for the food industry. Pressure-assisted gelation depends on the characteristics of the protein system and the conditions of high pressure processing(HPP). Pressure and temperature(T), which are necessarily associated, induce different effects depending on their levels and the sequence in which they are applied. This article offers a brief overview of the four various different pressure / temperature combinations that have been tried in pressure-assisted gelation of muscle proteins, classified as follows: (1)High pressure processing of raw muscle systems at low and constant temperature; (2)Heating of raw muscle systems under high pressure condition; (3)Pressurization of preheated muscle systems; (4)Oscillatory or step-pulsed high pressure.
出处
《食品科技》
CAS
北大核心
2004年第1期19-20,23,共3页
Food Science and Technology
关键词
高压
凝胶性
肌肉蛋白质
high-pressure
gelation
muscle proteins
