超高压技术在蛋白质食品加工中的应用分析  

Application Analysis of Ultra-High Pressure Technology in Protein Food Processing

作　　者：牛淑萍 艾麦提·巴热提 NIU Shuping;Aimaiti·Bareti(Bingtuan Xingxin Vocational and Technical College,Urumqi 830074,China;Xinjiang Agricultural Vocational and Technical College,Changji 831100,China)

机构地区：[1]新疆生产建设兵团兴新职业技术学院,新疆乌鲁木齐830074 [2]新疆农业职业技术学院,新疆昌吉831100

出　　处：《现代食品》2021年第20期125-127,共3页Modern Food

摘　　要：超高压技术已经成为现阶段比较常用的食品加工技术,将其应用于蛋白质食品加工当中,能通过改变蛋白结构实现改变其诸多加工特性的目的,且还能通过改变蛋白质酶解特性获得多种类型的活性肽。本文围绕超高压技术的原理、作用机理与特点,探讨超高压在蛋白质食品改性中的影响,总结了其在蛋白质食品加工中的具体应用,为相关领域应用研究提供借鉴。Ultra high pressure technology has become a commonly used food processing technology at this stage.When it is applied to protein food processing, it can change many processing characteristics by changing protein structure,and can also obtain various types of active peptides by changing protein enzymatic hydrolysis characteristics. Based on the principle, action mechanism and characteristics of ultra-high pressure technology, this paper discusses the influence of ultra-high pressure on the modification of protein food, Its specific application in protein food processing is summarized, so as to provide some reference for the application research in related fields.

关 键 词：超高压技术 蛋白质食品 改性 加工 

分 类 号：O521[理学—高压高温物理]