Research progress of effect of microwave heating on gelation properties and structure of food protein

FENG Jian-hui; CAO Ai-ling; CHEN Xiao-qiang; CAI Lu-yun; LI Yu-jin; LI Xue-peng; LI Jian-rong

doi:10.13386/j.issn1002-0306.2017.18.060

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Science and Technology of Food Industry > 2017 > (18): 317-322. > DOI: 10.13386/j.issn1002-0306.2017.18.060

FENG Jian-hui, CAO Ai-ling, CHEN Xiao-qiang, CAI Lu-yun, LI Yu-jin, LI Xue-peng, LI Jian-rong. Research progress of effect of microwave heating on gelation properties and structure of food protein[J]. Science and Technology of Food Industry, 2017, (18): 317-322. DOI: 10.13386/j.issn1002-0306.2017.18.060

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Research progress of effect of microwave heating on gelation properties and structure of food protein

College of Food Science and Engineering of Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province
Xiaoshan Entry-Exit Inspection and Quarantine Bureau
College of Food and Biological Engineering, Hubei University of Technology
Rongcheng Taixiang Food Co., Ltd.

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Received Date: April 04, 2017

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Abstract

Abstract

In this paper, the mechanism for gel formation of protein treated by microwave was studied and the major factors influencing the gel properties of food protein in microwave field were analyzed involving the protein type, microwave time, microwave power, additives and p H value etc. The effects of microwave on the change of molecular spatial structure of the protein were deeply summarized. Application of microwave in food protein was summarized. Moreover, the directions of microwave technology for the future development were proposed.
- microwave,
- protein,
- gelation,
- influence factors

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References

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