超声对动物蛋白结构及性质影响研究进展
Research Progress on the Effect of Ultrasound on Animal Protein Structure and Properties
邹宇欣 1谢静雯 1王洪涛 1吴越 1刘嘉涵 1刘思琦 1王跃猛 2李鑫1
作者信息
- 1. 烟台大学生命科学学院,山东烟台 264005
- 2. 烟台理工学院食品与生物工程学院,山东烟台 264003
- 折叠
摘要
动物性蛋白主要来源于禽、畜及鱼类等的肉、蛋、奶.动物蛋白营养价值高且应用广泛,但天然动物蛋白质的功能特性通常不能完全满足工业要求.超声作为一项非热加工物理处理技术,它会导致动物蛋白理化性质及结构变化从而改善功能特性.但目前关于超声对各种动物蛋白影响的联系和区别尚待研究.因此,为明确超声处理对动物蛋白结构和性质的影响以及各自之间的联系和区别,本文主要从超声功率、超声时间和动物蛋白种类出发,对动物蛋白的理化性质、微观结构、界面性质和功能性质分别进行综述,解析了动物蛋白理化性质及微观结构的变化与其界面性质和功能性质的变化之间的关系,并对超声处理对动物蛋白的应用进行了讨论和展望,以期为后续超声处理在动物蛋白的应用和推广提供理论参考.
Abstract
Animal proteins are mainly derived from meat,eggs and milk.They are usually rich in nutritional value,whereas their functional properties usually cannot fully meet industrial requirements.As a kind of non-thermal physical treatments,ultrasound can lead to changes in the physicochemical and structural properties of animal proteins,therefore,improving their functional properties.However,relationships between the effects of ultrasound on various animal proteins and changes in their properties are still unclear and need to be studied.In order to clarify the effects of ultrasonic treatment on the structure and properties of animal proteins,the physicochemical properties,microstructure,interfacial properties and functional properties of different kinds of animal proteins are reviewed under different ultrasonic power and ultrasonic time in this study.Relationships between their changes are also analyzed.At last,in order to provide theoretical reference for the application and promotion of ultrasonic treatment on animal proteins,their application is discussed and prospected.
关键词
动物蛋白/超声处理/理化性质/微观结构/功能性质/界面性质Key words
animal proteins/ultrasonic treatment/physicochemical properties/microstructure/functional properties/interfacial properties引用本文复制引用
基金项目
山东省自然科学基金青年基金(ZR2021QC065)
烟台大学博士科研启动基金(SM20B61)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据