动态高压微射流在食品大分子改性方面的应用

动态高压微射流（DHPM）是一种新兴的物理改性技术，采用该技术处理食品大分子（蛋白质、酶、多糖、膳食纤维等）会改变这些大分子的结构和性质。DHPM 处理能有效地改善蛋白的溶解性、稳定性、起泡性、乳化性和致敏性等，提高酶的活性和稳定性，同时改变蛋白质和酶的结构和构象；DHPM处理能使非淀粉多 糖分子降解，改变其表观黏度、凝胶性能、吸水性、持水性、流动性、粒径等性质；而处理淀粉，则会改变淀粉结晶度，降低老化程度，改善糊化焓、膨胀性 能等；在膳食纤维方面，DHPM处理能改善膳食纤维水化性能，改变其微观形貌，提高表观黏度、屈服应力、可溶性膳食纤维含量等。因此，DHPM技术是一种改 性食品大分子的有效手段，本综述可为食品大分子资源的开发和改性提供理论参考。

Application of Dynamic High-pressure Micro-fluidization in Modification of Food Macro-molecule

Dynamic high-pressure microfluidization (DHPM) is an emerging physical modification technology. The structures and properties of macromolecules (proteins, enzymes, polysaccharides, dietary fiber, etc.) were changed when DHPM was applied to treat these food macromolecules. DHPM treatment can effectively improve protein solubility, stability, foaming, emulsifying properties, and antigenicity, increase enzyme activity and stability, and at the same time change their structure and conformation. DHPM treatment can also degrade non- starch polysaccharides, change their apparent viscosity, gelation property, water absorption, water retention, flow ability, and particle size, etc.. In addition, DHPM treatment can alter crystallinity, reduce the degree of retrogradation, improve gelatinization enthalpy and starch swelling property, etc.. In terms of dietary fiber, DHPM treatment can improve the hydration properties of dietary fiber, change its microtopography, increase the apparent viscosity, yield stress, and soluble dietary fiber content, etc.. Therefore, DHPM technology is a very effective method for modification of food macromolecules. This review could provide a theoretical reference for the development and modification of food macromolecules resources.