超高压对食品蛋白凝胶性的影响研究进展.pdfVIP

334 2013, Vol.34, No.13 食品科学 ※专题论述 超高压对食品蛋白凝胶性的影响研究进展 何轩辉，刘红芝，赵冠里，刘 丽，王 强* (中国农业科学院农产品加工研究所，农业部农产品加工与质量控制重点开放实验室，北京 100 193) 摘  要：凝胶性是蛋白质的主要功能特性之一，本文介绍蛋白质凝胶形成的机理，并对超高压条件下影响食品蛋白 凝胶特性的主要因素包括压力、时间、蛋白的种类和浓度等进行分析，此外对超高压处理后蛋白凝胶的形成及其分 α- β- 子构象如三级结构中二硫键和疏水作用的改变以及二级结构中 螺旋、 折叠、无规则卷曲含量的变化进行深入阐 述，进一步在此基础上提出相关领域未来的发展方向。 关键词：超高压处理；食品蛋白质；凝胶性 Effect of Ultra-high Pressure on Gelation Property of Food Protein * HE Xuan-hui ，LIU Hong-zhi ，ZHAO Guan-li ，LIU Li ，WANG Qiang (Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beij ing 100 193, China) Abstract ：Gelatin is one of the maj or characteristics of protein. In this paper, formation mechanism of protein gel is introduced. Meanwhile, the effects of maj or factors as pressure, time, and protein type and protein concentration on protein gelatin in foods under ultra-high pressure conditions are explored. In addition, an in-depth description has been made on protein gel formation and its molecular conformation after ultra-pressure treatment, such as the changes of disulfide bonds and hydrophobic interactions in tertiary structure and changes of α-helix, β -folding and non-random crispation content in the secondary structure. Moreover, the directions for the future development are proposed. Key words ：ultra-high pressure ；food protein ；gelation 中图分类号：TS205.9                 文献标志码：A 文章编号：1002-6630(2013)13-0334-04 doi:10.7506/spkx 1002-6630-20 1313070 近年来超高压处理(UHP)作为一种新型的技术被广 大分子复合体[2] 。蛋白分散于水中形成溶胶体，溶胶体在