微波对蛋白质及其衍生物结构和功能的影响  

Effect of Microwave on the Structure and Functions of the Protein and Its Derivatives

作　　者：陈卫[1] 范大明[1] 马申嫣[1] 张清苗 赵建新[1] 张灏[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]福建安井食品股份有限公司,福建厦门361022

出　　处：《食品与生物技术学报》2012年第3期232-237,共6页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划项目(2008BAD91B03);国家科技部农业科技成果转化资金项目(2008GB2B200083)

摘　　要：微波作为一种新型加热技术,在食品领域得到广泛的应用。研究得出蛋白质与微波的相互作用显著且影响食品品质。然而,微波对蛋白质的作用机制一直是众多学者讨论的焦点。作者围绕微波对蛋白质及其衍生物各级结构的影响以及微波引起的蛋白质功能的改变展开综述,希望为研究微波对蛋白质等食品大分子的作用机理提供参考。As a newly-developing heat technology,microwave has been used widely in food areas.For the protein as an important component of the food,the interaction between protein and microwave will affect the food quality significantly.However,the mechanisms of microwave interact on the protein are controversial.The recent advance in effect of microwave on the structure and functions of the protein and its derivatives has been summarized in this paper,hoping to provide reference for the researches of the mechanisms that microwave interact on the food macromolecules such as protein.

关 键 词：微波 蛋白质 结构 功能 

分 类 号：TS201.21[轻工技术与工程—食品科学]