Background

Protein is an essential component of human diet and can be applied to many aspects in food systems due to its abundant nutritional value and functional properties. There are many physical methods that have been used to modify the inherent structure of protein to expand its application areas in the food industry. Among them, electric fields and electromagnetic wave technologies have attracted increasing attention on their abilities to modify food protein structure and functionality, due to the advantages of energy efficiency, food safety and minimal loss of nutrients.

Scope and approach

The current review presents the effects of electric fields and electromagnetic wave including pulsed electric field, microwave, radio frequency and gamma irradiation on the changes in food protein structure (primary, secondary, tertiary and quaternary) and functionality (solubility, apparent viscosity, emulsifying, foaming, and gelling properties). The affecting factors such as protein concentration and pH, and the strength and duration of electric fields and electromagnetic wave on the mechanisms and effectiveness of changes in protein structure and functional properties are introduced, and the advantages and limitations of these technologies for protein modification are also discussed.

Key findings and conclusions

Applications of electric fields and electromagnetic wave can induce the conformational changes of protein via the creation of free radicals or larger or smaller molecules, damaging the primary, secondary, tertiary and quaternary structure of protein, and thus influence the functional properties. Therefore electric fields and electromagnetic wave are useful methods to modify food protein structure and functionality for the food industry, and active researches focus on multi-technology corporations for modifying protein structure are urgently required.

中文翻译：

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电场和电磁波对食品蛋白质结构和功能的影响：综述

背景

蛋白质是人类饮食中必不可少的组成部分，由于其丰富的营养价值和功能特性，可以应用于食品系统的许多方面。已经使用许多物理方法来修饰蛋白质的固有结构，以扩展其在食品工业中的应用领域。其中，电场和电磁波技术因其具有能源效率，食品安全性和最小的营养损失等优点而越来越受到人们的关注，它们具有改变食物蛋白质结构和功能的能力。

范围和方法

本篇综述介绍了电场和电磁波（包括脉冲电场，微波，射频和伽马射线辐射）对食物蛋白质结构（主要，次要，第三和第四级）和功能性（溶解性，表观粘度，乳化，起泡和胶凝特性）。介绍了蛋白质浓度和pH值，电场强度和电磁波的持续时间对蛋白质结构和功能性质改变的机理和有效性的影响因素，以及这些蛋白质修饰技术的优缺点。讨论过。

主要发现和结论

施加电场和电磁波可通过产生自由基或更大或更小的分子来诱导蛋白质的构象变化，从而破坏蛋白质的一级，二级，三级和四级结构，从而影响其功能特性。因此，电场和电磁波是改变食品蛋白质结构和功能性的有用方法，对食品工业来说，迫切需要针对多种技术公司来改变蛋白质结构的积极研究。