Abstract:

Non-thermal processing technology has been the hot spot in food processing field, owing to its characteristics in keeping food nutrition and safety. Protein is the major food substance and nutrition element. Any changes in its structure and functional characteristics would bring about great influence on food quality. This paper expounded the effects of ultra high pressure, ultrasonic, microwave, irradiation, 4 non-thermal processing methods on food protein structure and function, wishing to provide references for studies on non-thermal processing technology and practical production.

Key words: non-thermal processing, ultra high pressure, ultrasonic, microwave, irradiation, protein, structure and function

摘要：

食品非热加工因其相对营养安全的加工特点，已成为目前食品加工领域的热点。蛋白质作为食品的主要物质及营养成分，其结构及功能特性的改变会对食品品 质产生重要影响。综述了超高压、超声波、微波、辐照四种非热加工对蛋白质结构和功能的影响，并对相关研究及发展趋势进行了简要评述，为研究非热加工 方式对蛋白质的影响提供参考。

关键词: 非热加工, 超高压, 超声波, 微波, 辐照, 蛋白质, 结构与功能