物理场辅助改性蛋白复合体系及其在食品抗菌中的应用  

The Physical Field-assisted Modified Protein Complex System and Its Application in Food Antibacteria

作　　者：钱圣 兰天彤 宋亭喻 张浩[1] 刘景圣[1] Qian Sheng;Lan Tiantong;Song Tingyu;Zhang Hao;Liu Jingsheng(College of Food Science and Engineering,National Engineering Research Center of Wheat and Corn Further Processing,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院、小麦和玉米深加工国家工程研究中心,长春130118

出　　处：《中国食品学报》2023年第12期362-374,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32072169)。

摘　　要：食物一直是人们赖以生存的资源,而蛋白质又是构成食物重要的一部分。蛋白质在提供给人日常能量的同时,也为食物中的某些菌类提供了栖息环境。若不加以控制,不仅会导致食物的腐败和变质,也会对人类的饮食安全造成很大的威胁。传统方法中,人们通常是对食物的表面进行消杀或通过在食品加工过程中加入抑菌剂等措施来抑制菌群的生长。然而,这些方法存在着明显的弊端,即消杀药剂中的化学物质会残留在食物表面并被人群摄入,不符合当今人们对食品安全性的高标准要求。随着蛋白改性方向的研究逐渐成熟,很多蛋白改性方法也进入人们视线中。物理场是对蛋白质进行改性的众多方法中的一种,这种方法相比于一些传统方法无疑更加新颖,且相比于传统消杀方法更具有安全性。最近的一些研究证实物理场改性的蛋白,其抗菌性确有提升。本文在梳理物理场改性蛋白提升食品抗菌性相关研究的同时,也为此方向的研究提供新的思路和创新点。Food has always been a resource on which people live,and protein is an important part of food.Protein not only provides people with daily energy,but also provides a habitat for some fungi in food.If not controlled,it will not only lead to food corruption and deterioration,but also pose a great threat to human food safety.In traditional methods,people usually kill the surface of food or add bacteriostatic agents in the process of food processing to inhibit the growth of bacteria.However,these methods also have obvious drawbacks,that is,the chemicals in the disinfectant will remain on the food surface and be ingested by people,which does not meet the high standard requirements of food safety.With the gradual maturity of the research on the direction of protein modification,many methods of protein modification have also entered the public's attention.The physical field modification of protein is one of many methods,which is undoubtedly more novel than some traditional methods and safer than traditional disinfection methods.Some recent studies have also confirmed that the antibacterial activity of proteins modified by physical fields is indeed improved.Therefore,while combing the related research on improving food antibacterial property by physical field modified protein,this paper is also intended to provide new ideas and innovations for people's research in this area.

关 键 词：食品 蛋白质 物理场 改性 抗菌性 

分 类 号：TS202.3[轻工技术与工程—食品科学]