食品中蛋白质力学性质的研究进展

Research progress on the mechanical properties of protein in food

中文关键词:  蛋白质  力学性质  食品

英文关键词:protein  mechanical properties  food

中文摘要:

      蛋白质对食品的色、香、味及组织结构等具有重要意义。近年来, 越来越多的研究发现蛋白质的力学性质有助于改善食品的营养、风味、口感、质地。本文综述了食品中蛋白质的力学性质及其影响因素, 阐述了蛋白质结构、功能与作用力之间的关系, 分析了由热诱导产生的蛋白质分子内的力学性质, 包括蛋白质折叠热力学稳定性和蛋白质解折叠的动力学性质, 以及由热剪切产生的蛋白质分子间的粘弹性和力学强度, 总结了影响蛋白质力学性质的主要因素, 包括蛋白质溶液系统的自由能、蛋白质的构象、溶剂与外界环境条件、机械力的拉伸等, 提出了蛋白质的力学性质对食品品质的调控具有参考价值, 并对食品中蛋白质的加工与新产品的开发前景作出展望。

英文摘要:

      Proteins play an significant role in the color, aroma, taste and structure of food. In recent years, increasingly studies have found that the mechanical properties of protein is conducive to improve the nutrition, flavor, taste and texture of food. This paper reviewed the mechanical properties of protein in food and its influencing factors, expounded the relationship between protein structure, function and force, and analyzed the mechanical properties of protein molecules induced by heat, including protein folding thermodynamic stability and protein the dynamic properties of unfolding, and the viscoelasticity and mechanical strength between protein molecules produced by thermal shear, summarized the main factors affecting the mechanical properties of protein, including free energy of protein solution system, conformation of protein, solvent and external environment conditions, stretching of mechanical force, proposed that the mechanical properties of protein had reference value for the regulation of food quality, and prospected the processing of protein in food and the development of new products.