期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

脉冲电场对牛奶酪蛋白功能性质的影响 被引量：6

Effects of pulsed electric fields (PEF) on the functional properties of casein
在线阅读 下载PDF
导出
摘要 研究了脉冲电场对酪蛋白功能性质的影响。结果表明:随着脉冲强度和脉冲处理时间的延长,酪蛋白的溶解度下降,乳化性、起泡性及疏水性增加。当脉冲强度或处理时间大于25kV/cm或144(288)μs时,部分功能性质反而下降。 Effects of pulsed electric fields （PEF） on the functional properties of casein were studied.Results showed that the solubility decreased while the emulsibility,foam capacity and hydrophobicity of casein increased with the pulsed electric field intensity and treatment time increased.When the pulsed electric field intensity was more 25kV/cm and treatment time was more than 144（288）μs, some functional properties decreased.
作者 吴新 陈正行 丁开宇
机构地区 江南大学食品学院
出处 《食品工业科技》 CAS CSCD 北大核心 2009年第5期85-88,共4页 Science and Technology of Food Industry
基金 国家高技术研究发展计划(2007AA100405)
关键词 脉冲电场 酪蛋白 功能性质 溶解度 乳化性 起泡性 疏水性 pulsed electric fields （PEF） casein functional property solubility emulsibility foam capacity hydrophobicity
分类号 TS252.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献11

  • 1Barbosa-Canows G V,Pothakamury U R,Palou E,et al.Nonthermal Preservation of Foods[M].New York:Marcel Dekker Inc,1998.73-111.
  • 2Bendicho S,Estela C,Giner J,et al.Effect of high intensity pulsed electric fields and thermal treatments on a lipase from Pseudomonas fluorescens[J].J Dairy Sci,2002,85:19-27.
  • 3Giner J,Ortega M,Mesegue M,et al.Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields[J].J Food Sci,2002,67:339-345.
  • 4Wouters P C,A lvarez J,Raso J.Critical factors determining inactivation kinetics by pulsed electric field food processing[J].Trends in Food Sci & Technol,2001,12:112-121.
  • 5Kambiz Shamsi,Comelis Versteeg,et al.Alkaline phosphatase and microbial inactivation by pulsed electric fieldin bovine milk[J].Innovative Food Science and Emerging Technologies,2008,9:217-223.
  • 6G A Evrendilek,Q H Zhang,E R Richter.Application of Pulsed Electric Fields to Skim Milk inoculated with Staphyloeoccus aureus[J].Biosystems Engineering,2004,87(2):137-144.
  • 7钟葵,胡小松,陈芳,吴继红,廖小军.脉冲电场对果胶酯酶的活性及构象的影响[J].农业工程学报,2005,21(2):149-152. 被引量：25
  • 8李迎秋,陈正行.高压脉冲电场对大豆分离蛋白功能性质的影响[J].农业工程学报,2006,22(8):194-198. 被引量：58
  • 9李旭敏,曹劲松,高建华.牦牛酪蛋白理化及功能特性的研究[J].中国乳品工业,2005,33(9):17-20. 被引量：10
  • 10方海田,德力格尔桑,刘慧燕.牛乳中酪蛋白胶束结构理论模型的研究进展[J].农业科学研究,2006,27(3):86-89. 被引量：10

二级参考文献53

  • 1郑铁松 龚院生.粮油食品生化实验[M].郑州：河南医科大学出版社,1996..
  • 2Manas P, Barsotti L, Cheftel P C. Microbial inactivation by pulsed electric fields in a batch treatment chamber:effects of some electrical parameters and food constituents[J]. Innovative Food Science & Emerging Technologies,2001, (2): 239-49.
  • 3Barbosa-Canovas G V. Preservation of Foods with Pulsed Electric Fields [M]. Gongora-Nieto M M, Pothakamury U R. California, USA: Academic Press, 1999:108-137.
  • 4Gilliland S E, Speck M L. Mechanism of the bactericidal action produced by electrohydraulic shock [J]. Appl Microbiology, 1967, (9) : 1033- 1044.
  • 5Hamilton W A, Sale A J H. Effects of high electric fields on microorganisms H mechanism of action of the lethal effect[J]. Biochemistry Biophysics Acta, 1967,148 : 789-800.
  • 6Vega-Mercado H, Powers J R, Barbosa-Cdnovas G V, et al. Plasmin inactivation with pulsed electric fields [J].Journal of Food Science, 1995,60:1143-1146.
  • 7Vega-Mercado H, Powers J R, Martin-Belloso O, et al.Effect of pulsed electric fields on the susceptibility of proteins to proteolysis and inactivation of an extracellular protease from P. Fluorescens M 3/6[A]. Proceedings of Seventh International Congress on Enginering and Food[C]. Brighton, UK: 1997:73-76.
  • 8Yeom H W, Zhang A H, Dunne C P. Inactivation of papain by pulsed electric field a continuous system [J].Food Chemistry, 1999,67:53-59.
  • 9Yeom H W, Streaker C B, Zhang Q H, et al. Effect of pulsed electric fields on the activities of microorganisms and pectin methyl esterase in orange juice[J]. Journal of Food Science, 2000,65(8) :1359-1362.
  • 10Wenzel F W, Moore E L, Rouse A H, et al. Gelation and clarification of concentrated orange juices I introduction and present status[J]. Food Technology, 1951, (5):454.

共引文献120

同被引文献106

引证文献6

二级引证文献99

食品工业科技
2009年 第5期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部