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采用空化射流技术处理的大豆蛋白。

Soy proteins modified using cavitation jet technology.

机构信息

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze, Heilongjiang 154007, China.

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

出版信息

Int J Biol Macromol. 2024 Oct;278(Pt 4):134988. doi: 10.1016/j.ijbiomac.2024.134988. Epub 2024 Aug 23.

DOI:10.1016/j.ijbiomac.2024.134988
PMID:39181369
Abstract

Soy proteins are seen as a promising alternative food source for meat with environmentally friendly properties. The problem is that the functional properties of soy proteins do not meet the needs of the food industry, and some existing modification technologies have adverse effects. Recently, cavitation jet technology (CJT) has been studied because it generates high heat, high pressure, strong shear and strong shock waves. This review summarizes the history and mechanism of cavitation jets. The energy generated during the cavitation jet process can open molecular structures, and the shock waves and microjets generated can pulverize the materials by erosion. The impact of the CJT on the morphology, structure, and functionality of soy proteins is discussed. The impact of combining CJT with other techniques on the production of soy proteins was also reviewed. The modification of proteins using two or more methods with complementary strengths, avoiding the disadvantages of certain techniques, makes the modification of proteins more effective. One of the most prominent effects is the combined treatment of cavitation jets with physical techniques. Finally, the review provides a comprehensive analysis of the application of modified soy proteins in the food industry and highlights promising avenues for future research.

摘要

大豆蛋白被视为一种具有环保特性的有前途的肉类替代食品。问题是,大豆蛋白的功能特性不能满足食品工业的需求,并且一些现有的改性技术有不良影响。最近,空化射流技术(CJT)已被研究,因为它产生高热、高压、强剪切和强冲击波。本综述总结了空化射流的历史和机制。空化射流过程中产生的能量可以打开分子结构,产生的冲击波和微射流可以通过侵蚀粉碎材料。讨论了 CJT 对大豆蛋白形态、结构和功能的影响。还综述了 CJT 与其他技术结合对大豆蛋白生产的影响。使用两种或更多具有互补优势的方法对蛋白质进行改性,避免了某些技术的缺点,使蛋白质的改性更有效。最显著的效果之一是将空化射流与物理技术联合处理。最后,该综述对改性大豆蛋白在食品工业中的应用进行了全面分析,并强调了未来研究的有前景的途径。

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