超高压对食品中微生物的影响
超高压是一种新型食品加工技术，已广泛应用于食品的非热加工。在超高压条件下微生物的细胞壁、细胞膜被破坏，引起细胞形态结构的改变；微生物细胞内的结构蛋白、酶等在超高压条件下被钝化，导致微生物正常的代谢功能和增殖能力被破坏；在超高压条件下微生物的蛋白组和基因组也产生了一定的变化，许多与抗逆有关的蛋白质和基因表达上调。
As a novel non-thermal food processing technology high hydrostatic pressure (HHP) is showing broad application in food industry. The cell wall and cell membrane of microorganisms are destroyed by HHP and this induces the change of morphology. The inactivation of structural proteins enzymes and other functional proteins by HHP induced the damage of metabolism and multiplying of microorganisms. The proteomic and genomic of microorganisms are also influenced by HHP. The amount f proteins and gene expressing involved in stress response increase.
标题：超高压对食品中微生物的影响
英文标题：Effects of high hydrostatic pressure on microorganism
作者：
李仁杰 中国农业大学食品科学与营养工程学院
廖小军 中国农业大学食品科学与营养工程学院
王永涛 中国农业大学食品科学与营养工程学院
中文关键词:超高压、微生物、细胞膜、酶、蛋白组、基因组,
英文关键词:high hydrostatic pressure,microorganism,cell membrane,enzyme,proteomic,genomic,
发表日期：2012-08-16
|
|
