周梦柔,马良,张宇昊.超高压诱导胶原蛋白明胶化机制研究进展[J].食品安全质量检测学报,2013,4(5):1313-1317
超高压诱导胶原蛋白明胶化机制研究进展
Progress of research on mechanism of gelatinization of collagen induced by ultra-high pressure
投稿时间:2013-09-26  修订日期:2013-10-20
DOI:
中文关键词:  超高压  胶原蛋白  明胶  机制
英文关键词:ultra-high pressure  collagen  gelatin  mechanism
基金项目:国家自然科学基金项目(31301425)
作者单位
周梦柔 西南大学食品科学学院 
马良 西南大学食品科学学院;西南大学国家食品科学与工程实验教学中心;农业部农产品贮藏保鲜质量安全风险评估实验室 
张宇昊 西南大学食品科学学院; 西南大学国家食品科学与工程实验教学中心; 农业部农产品贮藏保鲜质量安全风险评估实验室 
AuthorInstitution
ZHOU Meng-Rou College of Food Science, Southwest University 
MA Liang College of Food Science, Southwest University; National Food Science and Engineering Experimental Teaching Center, Southwest University; Laboratory of Quality 
ZHANG Yu-Hao College of Food Science, Southwest University; National Food Science and Engineering Experimental Teaching Center, Southwest University; Laboratory of Quality 
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中文摘要:
      明胶由胶原蛋白部分水解而成, 是非常重要的天然生物高分子材料之一。由于传统的明胶提取工艺存在生产周期长、效率低、耗能大、污染环境等缺点, 近年来对于绿色、高效的胶原蛋白明胶化新技术的探索已成为研究热点。本文对超高压法制备明胶及其对胶原类物质结构影响的相关研究进行了综述, 并对未来的研究重点及发展方向进行了分析与展望, 以期为超高压技术在明胶产业化生产中的应用提供理论依据。
英文摘要:
      Gelatin is the partial hydrolysis of collagen, and it is one of the important natural biopolymer materials. Traditional extraction process of gelatin exists long production cycle, low efficiency, energy consumption, environmental pollution and other shortcomings. In recent years, the development of environment-friendly and efficient new extraction methods becomes the core research field. This paper summarized the researches on extraction of gelatin by ultra-high pressure and the changes of collage structure during extraction process, analyzed the research focus and development direction in the future, so as to establish the theoretical references for the application of ultra-high pressure technique in the gelatin industry.
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