多尺度结构变化与食品品质功能调控研究进展  

Research Progress on Multi-scale Structure Change and Quality Function of Food

作　　者：王强[1] 李琳[2] 鞠兴荣[3] 赵国华[4] 张洪斌[5] 饶平凡[6] 汪少芸[7] 许小娟[8] 石爱民[1] 刘红芝[1] Wang Qiang;Li Lin;Ju Xingrong;Zhao Guohua;Zhang Hongbin;Rao Pingfan;Wang Shaoyun;Xu Xiaojuan;Shi Aimin;Liu Hongzhi(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Comprehensive Processing of Agricultural Products,Ministry of Agriculture and Rural Affairs,Beijing 100193;Dongguan Institute of Technology,Dongguan 523808;Guangdong 3Nanjing University of Finance and Economics,Nanjing 210023;Southwest University,Chongqing 400715;Shanghai Jiao Tong University,Shanghai 200240;Zhejiang Gongshang University,Hangzhou 310018;Fuzhou University,Fuzhou 350108;Wuhan University,Wuhan 350108)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京100193 [2]东莞理工学院,广东东莞523808 [3]南京财经大学,南京210023 [4]西南大学,重庆400715 [5]上海交通大学,上海200240 [6]浙江工商大学,杭州310018 [7]福州大学,福州350108 [8]武汉大学,武汉350108

出　　处：《中国食品学报》2022年第1期1-11,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0400200)。

摘　　要：食品是一类多相、多组分的复杂体系,其组分结构直接决定其品质功能。食品中的特征组分与品质功能的内在关系是目前研究的热点。随着对食品加工过程中特征组分多尺度结构变化的深入理解以及物理、化学、生物学、材料学的深入交叉融合,食品多尺度结构变化与品质功能调控也呈现出新的方向与趋势。本文率先提出食品多尺度结构的基本概念、内涵与外延,综述食品多尺度结构变化与品质功能研究现状与最新进展,旨在丰富食品构效关系基础理论体系,为食品加工过程中品质功能精准调控提供理论依据和技术途径。Food is a kind of multiphase and multicomponent complex system,and its component structure directly determines its quality function.With the in-depth understanding of the multi-scale structure changes of characteristic components in food processing and the in-depth intersection and integration of physics,chemistry,biology and material science,the multi-scale structure changes and quality function regulation of food also present a new direction and trend.In this paper,the basic concept,connotation and denotation of multi-scale structure of food were firstly proposed,and the research status and latest progress of multi-scale structure change and quality function of food were summarized,aiming to enrich the basic theoretical system of food structure-activity relationship and provide theoretical basis and technical approach for precise control of quality function in food processing.

关 键 词：食品 特征组分 多尺度结构 品质功能 

分 类 号：TS207.3[轻工技术与工程—食品科学]