Effect of Microwave on the Structure and Functions of the Protein and Its Derivatives

doi:10.3969/j.issn.1673-1689.2012.03.002

Home > Archive>Volume 31, Issue 3, 2012 >232-237. DOI:10.3969/j.issn.1673-1689.2012.03.002

Effect of Microwave on the Structure and Functions of the Protein and Its Derivatives
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                        10.3969/j.issn.1673-1689.2012.03.002
                    
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Abstract:

As a newly-developing heat technology,microwave has been used widely in food areas.For the protein as an important component of the food,the interaction between protein and microwave will affect the food quality significantly.However,the mechanisms of microwave interact on the protein are controversial.The recent advance in effect of microwave on the structure and functions of the protein and its derivatives has been summarized in this paper,hoping to provide reference for the researches of the mechanisms that microwave interact on the food macromolecules such as protein.

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CHEN Wei, FAN Da-ming, MA Shen-yan, ZHANG Qing-miao, ZHAO Jian-xin, ZHANG Hao. Effect of Microwave on the Structure and Functions of the Protein and Its Derivatives[J]. Journal of Food Science and Biotechnology,2012,31(3):232-237.

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Online: June 17,2014
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