Supercritical fluid treatment for egg white protein modification: a comprehensive review

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-04-21 DOI:10.1007/s10068-025-01856-5

Syed Mansha Rafiq, Reshab Majumder, Deepak Joshi, Soumita Bag, Aamir Hussain Dar, Kshirod Kumar Dash, Urba Shafiq Sidiqi

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引用次数: 0

Abstract

Supercritical fluid technology is an innovative technique that has sparked interest in its potential for structural alteration since it utilizes less difficult-to-recycle compounds such as salts, acids, and bases in the protein industry’s processing. It may become a novel method of protein modification in the food sector due to its abundant source, low cost, eco-friendliness. This work presents a comprehensive review of supercritical fluid technologies, focussing on their application in the innovative area of supercritical fluid therapy, specifically examining the modification of egg white protein. Although this technique offers several advantages, there are multiple issues to be taken forward which includes scalability, cost-effectiveness, safety considerations and regulatory aspects when applying commercially especially food and medical uses. Research on the effect of molecular modifications on the functional properties of egg white proteins is greatly promising.

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超临界流体处理技术在蛋清蛋白改性中的应用综述

超临界流体技术是一项创新技术，由于它在蛋白质工业加工中使用了不易回收的化合物，如盐、酸和碱，因此引起了人们对其结构改变潜力的兴趣。它具有来源丰富、成本低、生态友好等优点，有望成为食品领域一种新的蛋白质修饰方法。本文介绍了超临界流体技术的全面综述，重点介绍了超临界流体技术在超临界流体治疗创新领域的应用，特别是对蛋清蛋白的修饰。尽管这种技术具有若干优点，但在商业应用特别是食品和医疗用途时，仍有许多问题需要解决，包括可扩展性、成本效益、安全考虑和监管方面的问题。研究分子修饰对蛋清蛋白功能特性的影响具有广阔的前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.