摘 要
食品加工中的热处理技术对蛋白质结构和功能的影响是食品安全与营养领域的重要研究课题，本研究旨在探讨不同热处理方式对蛋白质分子结构及生物功能的改变机制及其潜在应用价值通过模拟工业加工条件，采用多种热处理方法（包括巴氏杀菌、高温短时处理和高压蒸汽处理）对典型食品蛋白进行处理，并结合傅里叶变换红外光谱、圆二色谱及荧光光谱等技术分析蛋白质二级结构、三级结构及表面疏水性变化结果表明，热处理显著影响蛋白质的α-螺旋含量和β-折叠比例，同时导致表面疏水性增加和部分功能特性（如乳化性和溶解性）的改变此外，研究发现高压蒸汽处理在保持蛋白质功能特性方面具有优势，这为优化食品加工工艺提供了新思路本研究不仅揭示了热处理对蛋白质结构与功能的具体作用机制，还为开发高品质功能性食品蛋白奠定了理论基础，其创新点在于系统评估不同热处理方式的差异性影响及其结构-功能关系
关键词：热处理技术；蛋白质结构；功能特性
Abstract
The impact of heat treatment technologies on protein structure and function in food processing is a critical research topic in the fields of food safety and nutrition. This study aims to investigate the mechanisms by which different heat treatment methods alter the molecular structure and biological functions of proteins, as well as their potential application value. By simulating industrial processing conditions, various heat treatment techniques, including pasteurization, high-temperature short-time treatment, and high-pressure steam treatment, were applied to typical food proteins. Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and fluorescence spectroscopy were employed to analyze changes in the secondary and tertiary structures of proteins, as well as their surface hydrophobicity. The results indicate that heat treatments significantly affect the α-helix content and β-sheet proportion of proteins, leading to increased surface hydrophobicity and modifications in certain functional properties, such as emulsification and solubility. Notably, high-pressure steam treatment demonstrated advantages in preserving protein functional characteristics, providing new insights for optimizing food processing technologies. This study not only elucidates the specific mechanisms by which heat treatments influence protein structure and function but also lays a theoretical foundation for developing high-quality functional food proteins. Its innovation lies in the systematic evaluation of the differential impacts of various heat treatment methods and their structure-function relationships.
Keywords: Heat Treatment Technology；Protein Structure；Functional Properties
目 录
引言 1
一、热处理技术的基本原理与应用 1
（一）热处理技术的分类与特点 1
（二）热处理对食品加工的意义 2
（三）热处理技术的研究现状 2
二、热处理对蛋白质结构的影响 2
（一）蛋白质的热变性机制 2
（二）热处理对二级结构的影响 3
（三）热处理对三级结构的作用 3
三、热处理对蛋白质功能特性的影响 4
（一）溶解性变化及其影响因素 4
（二）乳化性和起泡性的改变 4
（三）热处理对消化性的影响 4
四、热处理技术优化与蛋白质品质控制 5
（一）不同热处理条件的比较分析 5
（二）热处理参数对蛋白质品质的影响 5
（三）热处理技术的改进方向 6
结 论 6
致 谢 8
参考文献 9
