Research Progress on the Effect of New Electrophysical Processing on Multiscale Protein Structure

被引：0
|
作者：
Cong H. [1 ]
Cui B. [1 ]
Zhang Z. [2 ]
Zhou Q. [2 ]
Song J. [1 ]
Gao Y. [1 ]
Lu X. [2 ]
Li M. [3 ]
机构：
[1] Faculty of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou
[2] College of Food Science and Engineering, Dalian Ocean University, Dalian
[3] School of Design, Jiangnan University, Wuxi
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 13期
关键词：
electric field; electromagnetic field; multiscale; protein structure;
D O I：
10.7506/spkx1002-6630-20220616-175
中图分类号：
学科分类号：
摘要：
Protein is an important nutrient required by the human body. The change of protein structure during processing will lead to changes in its functional properties, in turn affecting the quality of foods. There are many physical methods available to alter the structure of proteins to expand their application in the food industry. The new electrophysical processing technology has become a hot spot in the field of food processing due to its advantages of high efficiency, low energy consumption, and slight loss of nutrients. Therefore, this paper reviews the effects of electric field technology (ohmic heating and electrostatic field) and electromagnetic field technology (microwave, radio frequency and magnetic field) on the change of protein structure at multiscales (macroscopic, molecular and microscopic levels), in order provide a theoretical basis for the development and utilization of electromagnetic field processed protein products. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：261 / 271
页数：10
相关论文
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