高密度二氧化碳对食品中蛋白质结构及其加工特性影响研究进展

非热加工技术已广泛应用于食品加工行业，高密度二氧化碳（dense phase carbon dioxide，DPCD）加工技 术作为一种新型的非热加工技术，因其无毒无害、能耗低、对食品品质影响小等特点，成为国内外食品加工技术研 究的焦点。蛋白质作为食品的重要组成成分，直接影响食品的风味、质构及营养。本文简要介绍DPCD加工技术概 况和特点，总结关于DPCD对蛋白质结构及加工特性影响和DPCD钝酶作用的最新研究进展，展望了DPCD加工技术 的发展前景，为今后非热加工技术应用于食品加工提供重要研究思路。

A Review of Recent Research on the Effect of Dense Phase Carbon Dioxide on Protein Structure and Processing Characteristics in Foods

Non-thermal processing technology has been widely used in the food processing industry. Dense phase carbon dioxide (DPCD), an emerging non-thermal processing technology, has become the focus of food processing technology researchers worldwide due to its low energy consumption, non-toxicity and harmlessness, and small impact on food quality. As an important component of food, protein directly affects the flavor, texture and nutrition of food. An overview of DPCD processing technology is presented in this article. Moreover, it summarizes the current state of the art in understanding the effect of DPCD on protein structure and processing characteristics, and discusses future prospects for this processing technology. Hopefully, this review will provide new ideas for researchers working on the application of non-thermal processing technologies in food processing.