摘要
抗冻蛋白是具有热滞性 ,能改变冰晶的形态和抑制冰重结晶的一类蛋白质 ,本文简要介绍了各种抗冻蛋白的结构、功能、特征。对其在冷冻食品工业的原料生产、加工。
Antifreeze proteins(AFPs)are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice.This review briefly gives an overview of the feature,activity,biochemical characteristic of all kinds of AFPs.In particular,its possible use in food processing is disscussed.In frozen foods,it may inhibit recrystallization during freezing,storage,transport and thawing,thus preserving food texture by reducing cellular damage and also minimizing the loss of nutrients by reducing drip.However,many more studies are needed to properly assess the use AFPs in food.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第12期44-49,共6页
Food and Fermentation Industries
基金
国家自然科学基金 (No 3980 0 118)
霍英东青年教师基金 (No 710 30 )资助项目
关键词
抗冻蛋白
重结晶
冷冻食品
应用
原料
antifreeze protein(AFPs),recrystallization,frozen food
