食品科学 ›› 2021, Vol. 42 ›› Issue (21): 256-262.doi: 10.7506/spkx1002-6630-20200801-019

• 专题论述 • 上一篇    下一篇

食品加工对血红蛋白结构和功能特性影响的研究进展

吴素娟,刘战民,王兆明,周辉,周凯,徐宝才   

  1. (1.合肥工业大学食品与生物工程学院,安徽 合肥 230601;2.上海大学生命科学学院,上海 200444)
  • 出版日期:2021-11-15 发布日期:2021-11-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401500)

Recent Progress on Understanding the Effect of Food Processing on Structural and Functional Properties of Hemoglobin

WU Sujuan, LIU Zhanmin, WANG Zhaoming, ZHOU Hui, ZHOU Kai, XU Baocai   

  1. (1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China;2. School of Life Sciences, Shanghai University, Shanghai 200444, China)
  • Online:2021-11-15 Published:2021-11-23

摘要: 血红蛋白是血液中最主要的蛋白质组分,可以作为添加剂在食品中使用。血红蛋白是优质蛋白质,其功能特性可以赋予和提升食品在制备、加工、贮藏和消费过程中的品质。蛋白质的结构决定其功能,在食品加工过程中,能引起蛋白质结构变化的因素很多,而结构的改变会导致其功能特性的变化。本文主要介绍血红蛋白在食品加工中不同条件下结构变化的研究进展,并对这些结构上的变化对功能特性带来的影响进行综述,以期为食品加工过程中血红蛋白功能特性的发挥提供参考。

关键词: 血红蛋白;食品加工;结构变化;功能特性

Abstract: Hemoglobin is the most abundant protein in blood and can be utilized as an additive in foods. As a high-quality protein with excellent functional properties, hemoglobin can endow foods with good quality during their production, storage, processing and consumption. Many food processing conditions can alter the structure of hemoglobin, which in turn may lead to changes in its functional properties. This review will focus on the recent advances in the understanding of the structural changes of hemoglobin during food processing and the consequently varied functional properties, which is expected to guide the control of the functional properties of hemoglobin in food processing.

Key words: hemoglobin; food processing; structural changes; functional properties

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