摘要
以蛋白质分离提取为出发点,系统回顾了国内外有关分离蛋白特别是鱼分离蛋白的研究现状,阐述基于等电点絮凝沉淀原理的蛋白分离技术在食品蛋白配料中的重要性。集中探讨了分离后蛋白质结构与性质的变化,现有研究均表明分离过程中蛋白质空间结构的变化与分离鱼蛋白产物的食品功能特性具有相关性。因此研究鱼分离蛋白的结构变化规律,对于通过调控以改善鱼蛋白配料的食品功能特性有重要指导意义。
The current status of studies on the extraction and processing of isolated proteins is reviewed systematically with emphasis on fish protein isolate. Various food protein ingredients extracted from different raw materials based on isoelectric precipitation method are discussed with particular emphasis on the development and utilization of fish protein. The present analysis is focused on the conformation and structure of the protein molecules during isolation. Research has shown that large changes in conformation and structure are always accompanied by significant changes in functional properties of the protein isolates. Therefore, it is essential to explore the mechanism of protein molecular structure during isolation in order to regulate specific functional properties of the fish protein ingredients.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第1期250-255,共6页
Food Science
基金
国家自然科学基金面上项目(31271980)
关键词
蛋白分离
食品蛋白配料
功能
鱼蛋白
protein isolation
food protein ingredients
functional properties
fish protein
