冷等离子体技术在蛋白质改性中的应用研究进展  

Recent Progress on Application of Cold Plasma Technology in Protein Modification

作　　者：王俊鹏 贺稚非[1,2] 李敏涵 齐世超 李洪军 WANG Junpeng;HE Zhifei;LI Minhan;QI Shichao;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Technology Research Centre of Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2021年第21期299-307,共9页Food Science

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-43-E-2);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：蛋白质是人体必需的营养素之一,其营养价值和功能特性决定了加工食品的品质和稳定性。然而天然蛋白质的功能特性往往不能满足现代食品工业的需求,因此通过相应的科学技术改善蛋白质的功能特性显得十分必要。相比于传统改性方法,冷等离子体技术是一种新兴的非热物理改性方法,具有操作温度低、无需外源化学试剂、节约成本等优势,能够最大限度保留蛋白质营养价值的同时改善其功能特性。本文综述了冷等离子体不同产生方式的优缺点以及在食品领域的研究现状,并对冷等离子体技术改善蛋白质功能特性的应用研究进行了系统总结,以期为冷等离子体技术在蛋白质改性方面的应用提供理论支撑。Protein is an essential nutrient for the human body.Its nutritional value and functional characteristics determine the quality and stability of food processing.However,the functional properties of natural proteins cannot meet the needs of the modern food industry and thus needs to be improved.As an emerging non-thermal processing technology,cold plasma technology has the advantages of low-temperature operation,no need for chemical reagents and low cost.It can retain the nutritional value of proteins to the maximum while improving the functional properties.This paper summarizes the advantages and disadvantages of different generation methods for cold plasma and the current status of its application in the field of foods.Recent studies applying cold plasma to improve protein functional characteristics are systematically reviewed in order to provide theoretical support for its application in protein modification.

关 键 词：冷等离子体 蛋白质 功能特性 改性 应用 

分 类 号：TS201.7[轻工技术与工程—食品科学]