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中国精品科技期刊2020
邹宇欣,谢静雯,王洪涛,等. 超声对动物蛋白结构及性质影响研究进展[J]. 食品工业科技,2024,45(9):1−11. doi: 10.13386/j.issn1002-0306.2023060247.
引用本文: 邹宇欣,谢静雯,王洪涛,等. 超声对动物蛋白结构及性质影响研究进展[J]. 食品工业科技,2024,45(9):1−11. doi: 10.13386/j.issn1002-0306.2023060247.
ZOU Yuxin, XIE Jingwen, WANG Hongtao, et al. Research Progress on the Effect of Ultrasound on Animal Protein Structure and Properties[J]. Science and Technology of Food Industry, 2024, 45(9): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060247.
Citation: ZOU Yuxin, XIE Jingwen, WANG Hongtao, et al. Research Progress on the Effect of Ultrasound on Animal Protein Structure and Properties[J]. Science and Technology of Food Industry, 2024, 45(9): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060247.

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

  • 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.

     

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