Wei Shuai, Kumar Anand, Hailu Gebremichael Gebremedhin, Choi Sun-Il, Lee Ok-Hwan, Chelliah Ramachandran, Oh Deog-Hwan, Liu Shucheng
College of Food Science and Technology Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution Zhanjiang China.
Department of Food Engineering Oda Bultum University Chiro Ethiopia.
Food Sci Nutr. 2025 Jun 11;13(6):e70373. doi: 10.1002/fsn3.70373. eCollection 2025 Jun.
Novel food processing technologies, such as ohmic heating, ultrasonic heating, cold plasma, high-pressure processing (HPP), pulsed electric fields (PEFs), and enzymatic hydrolysis, have the ability to extend shelf life, improve quality, regulate the freshness of food products, and have diverse effects on food components, that is, protein, fat, and carbohydrates. Understanding the overall effects and mechanisms of these methods on food proteins from a multidimensional perspective is a core foundation for driving further innovations and advancements related to food protein modifications and their applications in the food industry. Therefore, this review aims to explore novel food processing technologies and their impacts on the particle size, structure, solubility, emulsion stability, foaming properties, and bioactivity of food protein, which affect the nutritional and functional properties of foods. Recent studies have shown that all these technologies have a significant effect on protein structure, solubility, functionality, and bioactivity. For instance, HPP primarily affects the particle size, secondary structure, and coagulation properties. PEF has been shown to enhance protein solubility and modify protein structure. Enzymatic hydrolysis breaks down proteins, improving their texture, proteolytic activity, degree of hydrolysis, and solubility. Processing-induced changes in protein properties significantly enhance the overall qualities of the final food products. While novel food processing methods show promise for enhancing food proteins, they also have several drawbacks. To reduce these negative effects, combining different processing techniques may offer a solution, and computer-based tools can help simulate, optimize, control, and validate these processes.
新型食品加工技术，如欧姆加热、超声加热、冷等离子体、高压处理（HPP）、脉冲电场（PEF）和酶解，有能力延长保质期、提高品质、调节食品的新鲜度，并且对食品成分，即蛋白质、脂肪和碳水化合物有多种影响。从多维角度理解这些方法对食品蛋白质的总体影响和机制，是推动食品蛋白质改性及其在食品工业中应用的进一步创新和进步的核心基础。因此，本综述旨在探讨新型食品加工技术及其对食品蛋白质的粒径、结构、溶解性、乳化稳定性、起泡特性和生物活性的影响，这些特性会影响食品的营养和功能特性。最近的研究表明，所有这些技术对蛋白质结构、溶解性、功能和生物活性都有显著影响。例如，高压处理主要影响粒径、二级结构和凝聚特性。脉冲电场已被证明能提高蛋白质溶解性并改变蛋白质结构。酶解会分解蛋白质，改善其质地、蛋白水解活性、水解度和溶解性。加工引起的蛋白质性质变化显著提高了最终食品的整体品质。虽然新型食品加工方法在增强食品蛋白质方面显示出前景，但它们也有一些缺点。为了减少这些负面影响，结合不同的加工技术可能是一种解决方案，基于计算机的工具可以帮助模拟、优化、控制和验证这些过程。
