Research progress in the effect of irradiation on functional properties of food proteins
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摘要: 在食品领域,辐照多用于食品的保鲜或贮藏。但是,辐照也能对食品蛋白的功能特性进行改善,这对提高食品蛋白在食品工业中的应用效果和扩大其应用范围具有重要意义。本文介绍了辐照的种类及作用机理,概述了辐照对食品蛋白凝胶特性、成膜特性、乳化特性和起泡特性等功能特性改性的研究进展,并对相应功能特性的改性机理进行了阐述。Abstract: Food irradiation was used to be a physical method of food preservation to retain the freshness and quality of the food products. But radiation had also been widely used in the functional properties improvement of food proteins. That had important significance for improving the functionality of food proteins and extending its application in food industry. In this review, the type and mechanism of irradiation were introduced. The effects of irradiation on the gelling, filming, emulsifying and foaming properties of food proteins were discussed. And the corresponding modification mechanisms were expounded.
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Keywords:
- irradiation /
- food proteins /
- functional properties /
- modification mechanisms
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