Food and Fermentation Industries >

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

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

Food and Fermentation Industries

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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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

Cite this article

CHEN Lin , WU Ke-gang , CHAI Xiang-hua , YU Lin , LIU Xiao-li , CHEN Yan-hua . Progress on improving the enzymatic hydrolysis of food proteins using physical pre-treatment[J]. Food and Fermentation Industries, 2013 , 39(10) : 181 -186 . DOI: 10.13995/j.cnki.11-1802/ts.2013.10.041

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