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加工技术对蛋白质分离、质量及功能特性的影响

Effects of Processing Technology on Protein Separation, Quality, and Functional Characteristics.

作者信息

Wang Zhongjiang, Sun Fuwei

机构信息

College of Food Science, Northeast Agricultural University, Harbin 150030, China.

出版信息

Foods. 2023 Oct 20;12(20):3841. doi: 10.3390/foods12203841.

DOI:10.3390/foods12203841
PMID:37893735
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10606901/
Abstract

Proteins provide the material foundation of all life activities and play an important role in the physiological and biochemical metabolism of the human body [...].

摘要

蛋白质是所有生命活动的物质基础，在人体的生理和生化代谢中起着重要作用[……]。

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本文引用的文献

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Effects of Heat Treatment on the Structural and Functional Properties of L. Protein.热处理对L.蛋白结构和功能特性的影响。
Foods. 2023 Jul 28;12(15):2869. doi: 10.3390/foods12152869.
2
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties.大豆蛋白加工技术的最新进展：制备、构象和功能性质变化的综述。
Int J Biol Macromol. 2023 Sep 1;248:125862. doi: 10.1016/j.ijbiomac.2023.125862. Epub 2023 Jul 17.
3
Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry.超声辅助加工：植物蛋白产业的科学、技术与挑战。
Ultrason Sonochem. 2022 Mar;84:105955. doi: 10.1016/j.ultsonch.2022.105955. Epub 2022 Feb 16.
4
Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques.大豆过敏：特征、机制、检测及其通过新型食品加工技术的降低。
Crit Rev Food Sci Nutr. 2023;63(23):6182-6195. doi: 10.1080/10408398.2022.2029345. Epub 2022 Jan 25.
5
Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years.替代蛋白，观念演变：连续两年对比比利时消费者对植物基和细胞培养肉的态度。
Appetite. 2021 Jun 1;161:105161. doi: 10.1016/j.appet.2021.105161. Epub 2021 Feb 10.
6
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies.大豆蛋白：分子结构的再探讨及加工技术的最新进展。
Annu Rev Food Sci Technol. 2021 Mar 25;12:119-147. doi: 10.1146/annurev-food-062220-104405. Epub 2020 Dec 14.
7
Review of conventional and novel food processing methods on food allergens.传统和新型食品加工方法对食物过敏原的影响综述。
Crit Rev Food Sci Nutr. 2017 Jul 3;57(10):2077-2094. doi: 10.1080/10408398.2015.1045965.