食品科学 ›› 2018, Vol. 39 ›› Issue (15): 233-239.doi: 10.7506/spkx1002-6630-201815034

• 专题论述 • 上一篇    下一篇

蛋白质酶法改性研究进展

王 迪,代 蕾,高彦祥*   

  1. 中国农业大学食品科学与营养工程学院,北京 100083
  • 出版日期:2018-08-15 发布日期:2018-08-15
  • 基金资助:
    国家自然科学基金面上项目(31371835)

Progress in Enzymatic Modification of Proteins

WANG Di, DAI Lei, GAO Yanxiang*   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Online:2018-08-15 Published:2018-08-15

摘要: 蛋白质作为三大营养物质之一,除具有营养价值之外,其功能特性也在食品、医药和材料中发挥着重要作 用。蛋白质功能特性与其分子结构有关,可以通过物理、化学、酶或基因工程方法对蛋白质进行改性修饰,从而改 善蛋白质的功能特性、营养价值及食品感官质量等,进而扩大其应用范围,满足工业需求。诸多改性方法中,酶法 改性安全性高、条件温和,且产品可接受度高,是一种极具潜力的蛋白质改性方法。酶法改性主要包括对蛋白质进 行水解、交联或共价接枝。本文介绍了近年来蛋白质酶法改性的研究进展,讨论了改性蛋白质的功能特性,并对其 应用前景进行展望。

关键词: 蛋白质, 酶法改性, 功能特性, 应用

Abstract: Protein is one of the three major nutrients that plays an important role in the food, pharmaceutical and material industries due to its functional properties in addition to high nutritional value. The functional properties of proteins are related to their molecular structure, which can be modified by physical, chemical, enzymatic and genetic engineering methods so as to improve the functional properties, nutritional value and food sensory quality. Therefore, the structural modification of proteins can enlarge their scope of application and meet the industrial demand. Enzymatic modification is a promising method for protein structural modification to obtain modified protein products with defined characteristics because of its high safety, mild reaction conditions, and high product acceptance. This article comprehensively summarizes the recent progresses in the enzymatic modification of proteins, including hydrolysis, crosslinking and covalent grafting. The functional properties of modified proteins are discussed and future prospects for their application are also presented.

Key words: proteins, enzymatic modification, functional properties, application

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