{"title":"非热处理对牛α-乳清蛋白结构和工艺功能的影响","authors":"Humberto Hernández-Sánchez","doi":"10.1007/s12393-023-09340-8","DOIUrl":null,"url":null,"abstract":"<div><p>Bovine α-lactalbumin (α-LA) is a small (MW 14,178) globular whey protein with good nutritional and functional properties. Its increased availability as a purified protein has made easier the study of the effects of different processing treatments on its structural and techno-functional properties. The consumer demand for fresh foods with longer shelf-life and good sensory qualities led to extensive research in the field of the so-called nonthermal technologies to inactivate microorganisms and enzymes. However, these technologies have also acquired great importance in the field of modification and improvement of structural, physicochemical, and techno-functional properties of food proteins. In this review, the effects of some nonthermal processes (high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, and atmospheric pressure cold plasma) on the properties of α-LA are examined, and the research needs in this field are indicated.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 2","pages":"187 - 195"},"PeriodicalIF":5.3000,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin\",\"authors\":\"Humberto Hernández-Sánchez\",\"doi\":\"10.1007/s12393-023-09340-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Bovine α-lactalbumin (α-LA) is a small (MW 14,178) globular whey protein with good nutritional and functional properties. Its increased availability as a purified protein has made easier the study of the effects of different processing treatments on its structural and techno-functional properties. The consumer demand for fresh foods with longer shelf-life and good sensory qualities led to extensive research in the field of the so-called nonthermal technologies to inactivate microorganisms and enzymes. However, these technologies have also acquired great importance in the field of modification and improvement of structural, physicochemical, and techno-functional properties of food proteins. In this review, the effects of some nonthermal processes (high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, and atmospheric pressure cold plasma) on the properties of α-LA are examined, and the research needs in this field are indicated.</p></div>\",\"PeriodicalId\":565,\"journal\":{\"name\":\"Food Engineering Reviews\",\"volume\":\"15 2\",\"pages\":\"187 - 195\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2023-03-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Engineering Reviews\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12393-023-09340-8\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12393-023-09340-8","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin
Bovine α-lactalbumin (α-LA) is a small (MW 14,178) globular whey protein with good nutritional and functional properties. Its increased availability as a purified protein has made easier the study of the effects of different processing treatments on its structural and techno-functional properties. The consumer demand for fresh foods with longer shelf-life and good sensory qualities led to extensive research in the field of the so-called nonthermal technologies to inactivate microorganisms and enzymes. However, these technologies have also acquired great importance in the field of modification and improvement of structural, physicochemical, and techno-functional properties of food proteins. In this review, the effects of some nonthermal processes (high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, and atmospheric pressure cold plasma) on the properties of α-LA are examined, and the research needs in this field are indicated.
期刊介绍：
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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