物理预处理改善食品蛋白酶解特性的研究进展

陈林; 吴克刚; 柴向华; 余林; 刘晓丽; 陈琰华

doi:10.13995/j.cnki.11-1802/ts.2013.10.041

食品与发酵工业 >

2013 , Vol. 39 >Issue 10: 181 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.041

食品与发酵工业

物理预处理改善食品蛋白酶解特性的研究进展

陈林 ,
吴克刚 ,
柴向华 ,
余林 ,
刘晓丽 ,
陈琰华

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网络出版日期: 2013-10-25

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Progress on improving the enzymatic hydrolysis of food proteins using physical pre-treatment

CHEN Lin ,
WU Ke-gang ,
CHAI Xiang-hua ,
YU Lin ,
LIU Xiao-li ,
CHEN Yan-hua

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Online published: 2013-10-25

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摘要

物理预处理可以显著改善蛋白质的酶解敏感性,对于实现蛋白质的高效和控制酶解十分重要。综述了国内外用于促进食品蛋白酶解的物理预处理技术的作用机理、影响因素、应用优缺点等方面的研究进展。

关键词： 物理预处理; 食品蛋白; 酶解; 进展

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陈林 , 吴克刚 , 柴向华 , 余林 , 刘晓丽 , 陈琰华 . 物理预处理改善食品蛋白酶解特性的研究进展[J]. 食品与发酵工业, 2013 , 39(10) : 181 -186 . DOI: 10.13995/j.cnki.11-1802/ts.2013.10.041

Abstract

Physical pre-treatments are effective in improving the enzymatic accessibility of food proteins,and therefore are important for the realization of efficient and controllable enzymatic hydrolysis of food proteins. The mechanism and influencing factors of physical pre-treatment techniques here and abroad used to promote enzymatic hydrolysis of food proteins were reviewed in this paper. Furthermore,the merits and drawbacks of some physical pre-treatment techniques were discussed.

Key words： physical pre-treatment;;food proteins;;enzymatic hydrolysis;;progress

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