挤压能量作用对蛋白质分子质量的影响研究进展.pdfVIP

※专题论述 食品科学 2013, Vol.34, No.21 399 挤压能量作用对蛋白质分子质量的影响研究进展 * 李淑静，张 波，魏益民 ，房岩强 ( 中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100 193) 摘  要：蛋白质经过挤压后形成的纤维状结构与蛋白质分子质量及其分布有密切关系。挤压过程中的热、压力和机 械剪切力等作用通过改变蛋白质分子内能，使蛋白质分子质量发生改变，进而影响挤出产品的质构特性。本文综述 食品加工中热、压力、机械剪切力和挤压作用对蛋白质分子质量的影响。加热使蛋白质发生聚集，分子质量增大； 蛋白质分子质量随处理压力的增加呈现出先增大后减小的趋势；机械剪切力对蛋白质分子质量具有两方面的影响， 使蛋白质聚集或降解。挤压后蛋白质分子质量增加，挤压过程中的热、压力和机械剪切力通过复杂的协同或叠加来 控制蛋白质分子质量增加的程度。 关键词：挤压；热；压力；机械剪切；蛋白质分子质量 A Review on Effect of Extrusion Energy on Protein Molecular Weight * LI Shu-j ing，ZHANG Bo，WEI Yi-min ，FANG Yan-qiang (Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beij ing 100 193, China) Abstract ：The formation of the fibrous structure of extrudates in extrusion cooking is closely related to the molecular weight distribution of proteins. During extrusion cooking, protein molecular weight is changed by various energy fields, including thermal energy, pressure and mechanical energy, and then influences the texture properties of the extrudates. The effect of thermal, pressure, mechanical energy and extrusion on molecular weight of proteins were summarized. Thermal energy can induce protein aggregation and increase protein molecular weight. The protein molecular weight reveals an initial increase and a final decrease with the increase of the pressure. The mechanical energy can induce protein to aggregate or disaggregate. The protein molecular weight can reveal an increase after extrusion, and the degree is