微波对蛋白质及其衍生物结构和功能的影响

Effect of Microwave on the Structure and Functions of the Protein and Its Derivatives

DOI：10.3969/j.issn.1673-1689.2012.03.002

中文关键词: 微波 蛋白质 结构 功能

英文关键词: microwave protein structure function

基金项目:国家“十一五”科技支撑计划项目(2008BAD91B03);国家科技部农业科技成果转化资金项目(2008GB2B200083)

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中文摘要:

微波作为一种新型加热技术,在食品领域得到广泛的应用。研究得出蛋白质与微波的相互作用显著且影响食品品质。然而,微波对蛋白质的作用机制一直是众多学者讨论的焦点。作者围绕微波对蛋白质及其衍生物各级结构的影响以及微波引起的蛋白质功能的改变展开综述,希望为研究微波对蛋白质等食品大分子的作用机理提供参考。

英文摘要:

As a newly-developing heat technology,microwave has been used widely in food areas.For the protein as an important component of the food,the interaction between protein and microwave will affect the food quality significantly.However,the mechanisms of microwave interact on the protein are controversial.The recent advance in effect of microwave on the structure and functions of the protein and its derivatives has been summarized in this paper,hoping to provide reference for the researches of the mechanisms that microwave interact on the food macromolecules such as protein.

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