高强度超声波对蛋白质结构和质量的最新进展:过敏性,物理化学性质,功能评估和未来的前景
Xiaowen Pi1, Haochen Ye1, Qingqing Cao2
1College of Food Science, Southwest University, Chongqing 400715, China.
Food chemistry
|September 27, 2025
概括
高强度超声波 (HIU) 改变蛋白质结构并减少过敏性. 这项技术增强了蛋白质的功能,包括溶解性和消化性,提供了有前途的食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 蛋白质是重要的营养素,但也可以是强大的过敏原.
- 了解蛋白质修饰对于食品安全和质量至关重要.
- 高强度超声波 (HIU) 是一种新兴的食品加工技术.
研究的目的:
- 审查高强度超声波 (HIU) 对蛋白质结构的影响.
- 评估HIU对蛋白质质量的影响,包括过敏性和功能性.
- 探索使用HIU在蛋白质修饰中的机制,好处和挑战.
主要方法:
- 关于蛋白质科学中高强度超声波 (HIU) 应用的最新科学文献的综述.
- 分析详细介绍HIU对蛋白质初级,二级,三级和四级结构的影响的研究.
- 评估蛋白质物理化学性质 (例如颗粒大小,溶解度,泽塔潜力) 和功能属性 (例如消化性,抗氧化能力,乳化性质) 的变化.
主要成果:
- HIU通过腔化,剪切力和自由基诱导蛋白质构造变化,展开,降解和聚合.
- HIU治疗显著降低了蛋白质的过敏性和颗粒大小.
- HIU提高了蛋白质的溶解性,消化性,抗氧化能力,发泡和乳化特性.
结论:
- 高强度超声波 (HIU) 有效地改变蛋白质结构和质量,减少过敏性,同时改善功能.
- 观察到的物理化学性质的变化与改变的过敏性和功能相关.
- 需要进一步优化HIU参数,以平衡降低过敏性和食品应用的功能增强.
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