原位技术在超高静压食品加工中的应用研究进展  

Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing

作　　者：林颖凤 付超 张司南 姚雪霜 郑镇洪 杨嘉欣 蒋卓[1] LIN Yingfeng;FU Chao;ZHANG Sinan;YAO Xueshuang;ZHENG Zhenhong;YANG Jiaxin;JIANG Zhuo(College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China;School of Food Science and Engineering,Tarim University,Aral 843300,Xinjiang,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]塔里木大学食品科学与工程学院,新疆阿拉尔843300

出　　处：《高压物理学报》2024年第4期175-189,共15页Chinese Journal of High Pressure Physics

基　　金：国家自然科学基金(22078117)。

摘　　要：超高静压加工技术可应用于食品灭菌、改良食品品质以及活性成分提取等。传统研究中,高静压下的有机物结构及功能分析均是在压力释放后进行的,只有在压力施加过程中发生了不可逆变化才能在卸压后被测量出来,鲜少进行压力施加过程中的原位监测。原位测量可提供样品动态信息并了解其变化过程。基于此,近年来发展了许多高压下的原位研究工作。本文综述了高压原位分析技术的发展及其在高静压食品加工中的应用,主要包括高压下的蛋白质折叠与变性、淀粉糊化机理的原位研究、微生物原位监测等,并总结了原位技术在食品加工中的挑战。Ultra high static pressure processing technology holds promise for food sterilization,improving food quality,and extracting active ingredients.Traditional research typically assesses the analysis of the structure and function of organic matter under high static pressure after pressure release,capturing only irreversible changes occurring during compression.In-situ monitoring under pressure is rarely conducted.Insitu technology provides dynamic insights into sample behavior,offering a deeper understanding of its transformation process.Consequently,recent years have witnessed a surge in-situ studies performed under high pressure.This article reviews the advancement of high-pressure in-situ analysis technology and its application in high static pressure food processing.Key areas covered,include structural changes and phase transition intervals of protein folding and denaturation under high pressure,in-situ investigations into the mechanism of starch gelatinization,microbial in-situ monitoring and the challenges of in-situ technology in food processing.

关 键 词：原位技术 蛋白质 碳水化合物 微生物 

分 类 号：O521.9[理学—高压高温物理] Q518.4[理学—物理]