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非热技术对酶修饰的影响,以适用于食品中的应用
Jayashree B Potkule1, Suraj P Kahar1, Manoj Kumar2
1Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India.
International journal of biological macromolecules
|July 3, 2024
概括
本综述探讨了非热处理如何修改酶,影响其在食品应用中的活性. 了解这些酶变化对于增强有益酶和禁用有害酶至关重要.
科学领域:
- 酶学 是一种酶学.
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 酶是具有特定最佳条件 (pH,温度) 的生物催化剂.
- 酶的结构和活性可以被各种因素改变,影响反应速率.
- 商业酶应用面临与成本,稳定性和操作条件相关的挑战.
研究的目的:
- 审查酶结构,特异性和作用机制.
- 详细说明非热处理后的结构修改和活动变化 (收益或损失).
- 为了检查基于食品的应用,酶激活和非激活.
主要方法:
- 关于酶修饰和非热处理的科学文献的综述.
- 对酶结构变化和活性变化的分析.
- 在非热技术中产生的反应性物种的研究.
主要成果:
- 非热技术会诱导酶的化学和结构变化.
- 这些修改可以导致酶活性增强或减少.
- 酶的反应取决于酶类型,来源,技术和参数.
结论:
- 非热处理为调节食品系统中的酶活性提供了多功能方法.
- 战略性酶修饰可以改善商业应用,并延长食品的保质期.
- 需要进一步的研究来优化特定酶应用的非热技术.
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