在过去的十年中,高静水压力(HHP)在食品加工行业中占有重要地位。除了微生物和酶灭活的有效性,HHP直接影响蛋白质结构和性质。因此,本文旨在巩固阐明HHP对蛋白质结构影响的相关研究成果,变应原性,生物活性,和不同蛋白质来源的功能特性。它们包括谷物,豆类,坚果,肉,家禽产品,牛奶,鸡蛋,海鲜,藻类,昆虫,种子,和蔬菜。这篇综述提供了有关HHP对每种蛋白质来源的影响的一致趋势的见解。总之,HHP诱导蛋白质结构内非共价键的改变,导致其内部区域的展开以及其属性的相应变化。值得注意的是,谷物的致敏性,豆类,坚果的生物活性和消化率上升,而坚果的生物活性和消化率却下降。在HHP期间非共价键的破坏导致内部疏水区域暴露于表面微环境,从而增强蛋白质的表面疏水性,特别是从种子和蔬菜中提取的。HHP削弱了过敏原性并提高了乳制品中蛋白质的起泡特性,包括改善蛋蛋白的胶凝特性和抗氧化活性。肉和家禽的质地轮廓,特别是硬度,增强了。此外,HHP显示出降低海鲜蛋白的致敏性和增强昆虫蛋白生物活性的潜力。最后,HHP增强藻类生物活性成分的提取,提高他们的营养质量。
High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.