| 高场强超声波技术在食品蛋白质加工中的应用研究进展 |
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| 引用本文： | 胡 昊,胡 坦,许 琦,王 腾,王可兴,徐晓云,潘思轶.高场强超声波技术在食品蛋白质加工中的应用研究进展[J].食品科学,2015,36(15):260-265. |
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| 作者姓名： | 胡 昊 胡 坦 许 琦 王 腾 王可兴 徐晓云 潘思轶 |
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| 作者单位： | 华中农业大学食品科学技术学院，湖北 武汉 430070 |
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| 摘 要： | 食品中的蛋白质不仅能为人类提供必需营养，在食品加工中也起着重要作用。高场强超声波技术作为一种新兴技术，在未来食品蛋白质加工中的应用具有巨大潜力。本文综述近10 年国际上以高场强超声波为手段对食品蛋白质进行改性的研究，从高场强超声波作用基本原理，高场强超声波对蛋白质结构、凝胶性、粒径、溶液黏度、溶解性、浊度、乳化性和起泡性的影响以及对蛋白质反应、蛋白质提取和对蛋白质感官品质的影响多个方面分别进行阐述。
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| 关 键 词： | 高场强超声波 食品 蛋白质 功能性质 |
A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing |
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| HU Hao,HU Tan,XU Qi,WANG Teng,WANG Kexing,XU Xiaoyun,PAN Siyi.A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing[J].Food Science,2015,36(15):260-265. |
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| Authors: | HU Hao HU Tan XU Qi WANG Teng WANG Kexing XU Xiaoyun PAN Siyi |
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| Affiliation: | College of Food Scienece and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | Food proteins are considered as nutritional compounds and are also essentially important for the food industry
because of its physicochemical and functional properties. High-intensity ultrasound (HIU) is an emerging technology and
has great potential in food protein processing. This paper reviews the progress made in the past 10 years in applying HIU to
modify food proteins with respect to the basic principle of HIU, and its effects on the structures, gelation properties, particle
sizes, viscosity, solubility, turbidity, emulsifying properties and forming properties of food proteins as well as protein
reaction, extraction and sensory quality. |
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| Keywords: | high-intensity ultrasound food protein functional property |
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