高密度二氧化碳对食品中蛋白质结构及其加工特性影响研究进展  

A Review of Recent Research on the Effect of Dense Phase Carbon Dioxide on Protein Structure and Processing Characteristics in Foods

作　　者：周学府 郑远荣[2] 刘振民[2] 王丹凤 邓云 ZHOU Xuefu;ZHENG Yuanrong;LIU Zhenmin;WANG Danfeng;DENG Yun(Shanghai Food Safety and Engineering Technology Research Center,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Shanghai Engineering Research Center of Dairy Biotechnology,State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy and Food Co.Ltd.,Shanghai 200436,China)

机构地区：[1]上海交通大学农业与生物学院,上海食品安全工程技术研究中心,上海200240 [2]光明乳业股份有限公司乳业研究院,上海乳业生物工程技术研究中心,乳业生物技术国家重点实验室,上海200436

出　　处：《乳业科学与技术》2020年第1期39-44,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：上海市闵行区科学技术委员会产学研合作计划项目（2019MHC059）;上海市科学技术委员会工程中心建设项目（16DZ2281400)

摘　　要：非热加工技术已广泛应用于食品加工行业,高密度二氧化碳(dense phase carbon dioxide,DPCD)加工技术作为一种新型的非热加工技术,因其无毒无害、能耗低、对食品品质影响小等特点,成为国内外食品加工技术研究的焦点。蛋白质作为食品的重要组成成分,直接影响食品的风味、质构及营养。本文简要介绍DPCD加工技术概况和特点,总结关于DPCD对蛋白质结构及加工特性影响和DPCD钝酶作用的最新研究进展,展望了DPCD加工技术的发展前景,为今后非热加工技术应用于食品加工提供重要研究思路。Non-thermal processing technology has been widely used in the food processing industry. Dense phase carbon dioxide(DPCD), an emerging non-thermal processing technology, has become the focus of food processing technology researchers worldwide due to its low energy consumption, non-toxicity and harmlessness, and small impact on food quality. As an important component of food, protein directly affects the flavor, texture and nutrition of food. An overview of DPCD processing technology is presented in this article. Moreover, it summarizes the current state of the art in understanding the effect of DPCD on protein structure and processing characteristics, and discusses future prospects for this processing technology. Hopefully, this review will provide new ideas for researchers working on the application of non-thermal processing technologies in food processing.

关 键 词：高密度二氧化碳 蛋白质 非热加工 结构 加工特性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]