摘要
超高压技术被誉为当今世界十大尖端科技之一,它仅引发氢键等非共价键变化来改变大豆蛋白等生物大分子的结构,从而使其功能特性发生变化。本文主要针对超高压对大豆蛋白的结构特性,溶解性、凝胶性和乳化性等功能特性的影响进行综述。并对超高压在大豆蛋白的应用研究领域进行了展望。
High hydrostatic pressure is known as one of the top 10 technology in the world. Applied directly to soy proteins, HHP causes the formation of noncovalent bond such as hydrogen bond et al. Leading to a modified structure that presents altered functional properties. The effects of HHP on structure, functional properties such as solubility, gel properties, and emulsifying properties of soy proteins and so on were reviewed. And the prospects of HHP in the application of soy protein was put forward.
出处
《包装与食品机械》
CAS
2009年第5期111-115,共5页
Packaging and Food Machinery
关键词
超高压
大豆蛋白
结构
功能特性
high hydrostatic pressure
soy proteins
structure
functional properties
