食品科学 ›› 2010, Vol. 31 ›› Issue (19): 409-413.doi: 10.7506/spkx1002-6630-201019090

• 专题论述 • 上一篇    下一篇

食物蛋白质的酶法改性研究进展

刘 潇1,吴进菊1,2,高金燕3,陈红兵1,2,*   

  1. 1.南昌大学 食品科学与技术国家重点实验室
    2.南昌大学 中德联合研究院
    3.南昌大学生命科学与食品工程学院食品系
  • 收稿日期:2010-06-30 修回日期:2010-09-13 出版日期:2010-10-15 发布日期:2010-12-29
  • 通讯作者: 陈红兵 E-mail:chbgjy@hotmail.com
  • 基金资助:

    国家“863”计划项目(2006AA10Z324);教育部新世纪优秀人才支持计划项目(NCET-08-07-04);
    南昌大学食品科学与技术国家重点实验室自由探索项目(SKLF-TS-200820)

Research Progresses in Enzymatic Modification of Food Proteins

LIU Xiao1,WU Jin-ju1,2,GAO Jin-yan3,CHEN Hong-bing1,2,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2. Sino-German Joint
    Research Institute, Nanchang University, Nanchang 330047, China;3. Department of Food Science, School of Life Sciences and
    Food Engineering, Nanchang University, Nanchang 330047, China
  • Received:2010-06-30 Revised:2010-09-13 Online:2010-10-15 Published:2010-12-29
  • Contact: CHEN Hong-bing1 E-mail:chbgjy@hotmail.com

摘要:

酶法改性技术是改善食物蛋白质功能特性的一种重要手段。本文主要从共价交联作用、水解作用、脱酰胺作用和磷酸化作用4 个方面阐述酶法改性食物蛋白质的机制及应用,其中共价交联作用研究前景广阔,水解作用是一种较为成熟的方法,脱酰胺作用近年来引起了学者的广泛关注,而酶法磷酸化的研究则相对较少。

关键词: 食物蛋白质, 共价交联作用, 水解作用, 脱酰胺作用, 磷酸化作用

Abstract:

The enzymatic modification is an important method for improving functional properties of food proteins. In this paper, four modification methods including covalent cross-linking, proteolysis, deamidation and phosphorylation are introduced to explore the mechanisms and applications of enzymatic modification in food proteins. Covalent cross-linking exhibits a promising application and proteolysis is a matured method to modify food proteins; deamidation has received extensive attention, while phosphorylation is rarely used in enzymatic modification of food proteins.

Key words: food protein, covalent cross-linking, proteolysis, deamidation, phosphorylation

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