College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
Jilin Province Institute of Product Quality Supervision and Inspection, Changchun 130022, China.
Ultrason Sonochem. 2023 Aug;98:106532. doi: 10.1016/j.ultsonch.2023.106532. Epub 2023 Jul 26.
In recent years, new food processing technologies (such as ultrasound, high-pressure homogenization, and pulsed electric fields) have gradually appeared in the public 's field of vision. These technologies have made outstanding contributions to changing the structure and function of protein complexes. As a relatively mature physical field, ultrasound has been widely used in food-related fields. However, with the gradual deepening of related research, it is found that the combination of different fields often makes some characteristics of the product better than the product under the action of a single field, which will not only lead to a broader application prospect of the product, but also make the product a better solution in some special fields. There are usually synergistic and antagonistic effects when multiple fields are combined, and these effects will also gradually enlarge the interaction between different components of the protein complex system. In this paper, while explaining the mechanism of ultrasonic combined with other fields affecting the steric hindrance and shielding site of protein complex system, we will further explain the effect of this effect on the function and application of protein complex system.
近年来，新的食品加工技术（如超声、高压匀质和脉冲电场）逐渐出现在公众的视野中。这些技术为改变蛋白质复合物的结构和功能做出了杰出贡献。作为一种相对成熟的物理场，超声已广泛应用于食品相关领域。然而，随着相关研究的逐步深入，人们发现不同领域的结合往往会使产品的某些特性优于单一场作用下的产品，这不仅会使产品具有更广阔的应用前景，而且会使产品在某些特殊领域成为更好的解决方案。当多个场结合时通常会产生协同和拮抗作用，这些作用也会逐渐扩大蛋白质复合物体系中不同成分之间的相互作用。本文在解释超声与其他场结合影响蛋白质复合物体系位阻和屏蔽位的机制的同时，进一步解释了这种效应对蛋白质复合物体系功能和应用的影响。
