原位技术在超高静压食品加工中的应用研究进展

林颖凤; 付超; 张司南; 姚雪霜; 郑镇洪; 杨嘉欣; 蒋卓

doi:10.11858/gywlxb.20230815

原位技术在超高静压食品加工中的应用研究进展

doi: 10.11858/gywlxb.20230815

林颖凤^1,,
付超²,
张司南¹,
姚雪霜¹,
郑镇洪¹,
杨嘉欣¹,
蒋卓^1,*, ,

1.
华南农业大学食品学院, 广东广州　510642
2.
塔里木大学食品科学与工程学院, 新疆阿拉尔　843300

基金项目: 国家自然科学基金（22078117）

详细信息

作者简介:
林颖凤（1998－），女，硕士研究生，主要从事超高压灭菌研究. E-mail：1014137257@qq.com

通讯作者:
蒋　卓（1986－），男，博士，副教授，主要从事超高静压食品加工技术、高压原位技术研究.E-mail：jiangzhuo@scau.edu.cn

中图分类号: O521.9; Q518.4
计量
- 文章访问数: 96
- HTML全文浏览量: 51
- PDF下载量: 23
出版历程
- 收稿日期: 2023-12-15
- 修回日期: 2024-03-03
- 刊出日期: 2024-07-25

Research Progress of In-Situ Technology in Ultra-High Static Pressure Food Processing

1.
College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, China
2.
School of Food Science and Engineering, Tarim University, Aral 843300, Xinjiang, China

摘要

摘要: 超高静压加工技术可应用于食品灭菌、改良食品品质以及活性成分提取等。传统研究中，高静压下的有机物结构及功能分析均是在压力释放后进行的，只有在压力施加过程中发生了不可逆变化才能在卸压后被测量出来，鲜少进行压力施加过程中的原位监测。原位测量可提供样品动态信息并了解其变化过程。基于此，近年来发展了许多高压下的原位研究工作。本文综述了高压原位分析技术的发展及其在高静压食品加工中的应用，主要包括高压下的蛋白质折叠与变性、淀粉糊化机理的原位研究、微生物原位监测等，并总结了原位技术在食品加工中的挑战。
- 原位技术 /
- 蛋白质 /
- 碳水化合物 /
- 微生物
Abstract: Ultra high static pressure processing technology holds promise for food sterilization, improving food quality, and extracting active ingredients. Traditional research typically assesses the analysis of the structure and function of organic matter under high static pressure after pressure release, capturing only irreversible changes occurring during compression. In-situ monitoring under pressure is rarely conducted. In-situ technology provides dynamic insights into sample behavior, offering a deeper understanding of its transformation process. Consequently, recent years have witnessed a surge in-situ studies performed under high pressure. This article reviews the advancement of high-pressure in-situ analysis technology and its application in high static pressure food processing. Key areas covered, include structural changes and phase transition intervals of protein folding and denaturation under high pressure, in-situ investigations into the mechanism of starch gelatinization, microbial in-situ monitoring and the challenges of in-situ technology in food processing.
- in-situ technology /
- protein /
- carbohydrates /
- microorganism

HTML全文

图 1 DAC高压装置示意图（a）和实物照片（b）^[11]

Figure 1. Schematic diagram (a) and physical picture (b) of DAC high pressure device^[11]

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图 2 高压NMR装置示意图^[13]

Figure 2. Schematic diagram of high-pressure NMR equipment^[13]

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图 3 PE-cell实物照片

Figure 3. Physical picture of PE-cell

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图 4 IPMDH二聚体的内部腔和观察到的水渗透：0.1 MPa (a)和580 MPa (b)下IPMDH二聚体的内部空腔表面表征，0.1 MPa (c)和580 MPa (d)下空腔周围的放大图

Figure 4. Internal cavities of the IPMDH dimer and observed water penetration: (a) and (b) show internal cavities of the IPMDH dimer as surface representations at 0.1 and 580 MPa, respectively; (c) and (d) are magnified views around the cavity at 0.1 and 580 MPa, respectively

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图 5 SNase及其空腔突变体的展开：(a) SNase 3D结构和(b) SNase色氨酸（trp140）荧光谱，(c) I92A 空腔突变体的高压荧光平均发射波长分布，(d) SNase及其10个空腔突变体的体积

Figure 5. Unfolding of SNase and cavity-containing variants: (a) SNase 3D structure and (b) fluorescence emission from SNase tryptophan (trp140); (c) high-pressure fluorescence average emission wavelength profile for I92A variant;(d) volume measurements were performed on SNase and its 10 cavity mutants

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图 6 不同压力下HRP溶液的AFM图像

Figure 6. AFM images of HRP solution under different pressures

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图 7 高压原位和非原位方法研究土豆淀粉的高压糊化过程

Figure 7. High pressure gelatinization process of potato starch through combined high pressure in-situ and ex-situ study

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图 8 枯草芽孢杆菌的TEM图像：枯草芽孢杆菌的(a)正常营养形态和(b)正常孢子（箭头指向营养细胞壁的残余），(c)～(d)高温灭菌后枯草芽孢杆菌的营养物质和孢子

Figure 8. TEM images of Bacillus subtilis: (a) normal vegetative form and (b) normal spore of Bacillus subtilis (Arrowheads point to the remains of vegetative cell wall); (c)−(d) nutrients and spores of Bacillus subtilis after HHP

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图 9 DAC内培养液在30 ℃、25 MPa条件下培养24 h前后的拉曼光谱

Figure 9. Raman spectra of the culture medium inside the DAC at 30 ℃ and 25 MPa before and after 24 h incubation

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图 10 未标记（绿色）和完全同位素标记（红色）细菌的单细胞拉曼/SERS光谱

Figure 10. Single-cell Raman/SERS spectra of unlabeled (green) and fully isotope-labeled bacteria (red)

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图 11 (a) 在含¹³C-葡萄糖的培养基中生长的单个裂殖酵母活细胞的延时多模式拉曼成像目标细胞的亮场光学图像（31 h的箭头表示脂滴，被识别为黑点），(b) 细胞线粒体的 GFP 荧光图像，(c)～(f) 分别在1003 cm⁻¹（¹²C-蛋白质的苯环呼吸模式）、967 cm⁻¹（¹³C取代蛋白质的苯环呼吸模式）、1301 cm⁻¹（脂质的平面内CH₂ 扭曲）和1602 cm⁻¹ 处的拉曼图像，(g) (d)与(e)的关联图像

Figure 11. (a) Time-lapse multimode Raman imaging of single living S. pombe cell grown in ¹³C-glucose-containing medium bright-field optical images of the target cell. (The arrow at 31 h represents lipid droplets, which was recognized as black dots.); (b) GFP fluorescence images of the cell’s mitochondria; (c)–(f) Raman images at 1003 cm⁻¹ (Phe breathing mode of¹²C-proteins), 967 cm⁻¹ (Phe breathing mode of ¹³C-substituted proteins), 1301 cm⁻¹ (in-plane CH₂ twist of lipids), and 1602 cm⁻¹; (g) correlation images between (d) and (e)

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表 1 土豆淀粉的非原位高压糊化实验的热力学数据^[45]

Table 1. Thermodynamic data of potato starch non in-situ high-pressure gelatinization experiment^[45]

Pressure/MPa	Onset temperature/℃	Peak temperature/℃	Conclusion temperature/℃	Enthalpy of gelatinization/(J·g⁻¹)	Gelatinization degree/%
0	52.7±0.3^b	58.3±0.5^c	66.2±1.0^abc	3.163±0.043^a
200	53.3±0.2^b	59.8±0.5^b	67.0±0.2^a	2.878±0.066^b	9.01
300	52.9±0.7^b	58.8±0.9^bc	65.5±0.6^bc	2.846±0.127^b	10.02
400	53.4±0.5^b	58.7±0.8^bc	65.1±0.8^c	2.435±0.065^c	23.01
500	55.0±0.1^a	59.5±0.1^b	65.6±0.4^bc	2.188±0.037^d	30.82
600	55.9±1.6^a	62.4±1.5^a	66.5±0.5^ab	0.353±0.082^e	88.84
Note：Different letters (Superscript a, b, c, d, e) in the same column indicate significant differences (P<0.05).

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