蛋白质和脂质大分子的冷等离子体诱导调节:一篇评论
Srutee Rout1, Pradeep Kumar Panda2, Pranjyan Dash3
1Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
International journal of molecular sciences
|February 26, 2025
概括
冷等离子体 (CP) 处理通过使用活性物种来修改食物大分子,如蛋白质和脂质. 这种创新技术提高了食品质量,稳定性和功能,用于先进的食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 食品行业正在寻求创新的加工技术,以获得高质量,最小加工的食品.
- 冷等离子体 (CP) 处理是食品保存和保质期延长的一个有前途的技术.
- CP利用反应性等离子体物种来修改食品生物分子,提供了多方面的应用.
研究的目的:
- 审查反应性等离子体物种与食品大分子 (蛋白质,脂质,多糖) 之间的相互作用.
- 详细说明CP技术如何诱导蛋白质和脂质的结构,功能和生化变化.
- 将分子转换与实际的食品工业应用联系起来.
主要方法:
- 关于冷等离子体与食品大分子相互作用的科学文献的综述.
- 分析CP引起的蛋白质和脂质变化背后的机制.
- 探索CP对蛋白质功能,脂质稳定和氧化抵抗的影响.
主要成果:
- CP改变了蛋白质结构,影响了用于凝,3D打印和乳液的氨基酸配置.
- CP改变了蛋白质的过敏性,并影响了机械/接口性质.
- CP有助于生产无反式脂肪油,并增强氧化抵抗力.
结论:
- CP是一种可持续和可适应的技术,用于创新下一代食品系统.
- 进一步的研究对于充分了解CP在食品加工中的机制和潜力至关重要.
- 了解CP-宏分子相互作用将推动未来的产品开发和应用.
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