微波对食品蛋白凝胶性和结构影响研究进展

Research progress of effect of microwave heating on gelation properties and structure of food protein

摘要: 本文针对微波技术对蛋白凝胶形成机理,并对微波场中影响食品蛋白凝胶特性的主要因素:蛋白质的种类、微波时间、微波功率、添加剂和p H等进行分析,且对其微波处理后蛋白质分子空间结构变化进行深入阐述,并总结了微波在食品方面的应用,在此基础上提出微波技术在食品领域未来的发展方向。

Abstract: In this paper, the mechanism for gel formation of protein treated by microwave was studied and the major factors influencing the gel properties of food protein in microwave field were analyzed involving the protein type, microwave time, microwave power, additives and p H value etc. The effects of microwave on the change of molecular spatial structure of the protein were deeply summarized. Application of microwave in food protein was summarized. Moreover, the directions of microwave technology for the future development were proposed.