食物蛋白质的酶法改性研究进展.pdfVIP

※专题论述 食品科学 2010, Vol. 31, No. 19 409 1 1,2 3 1,2, 刘 潇 ，吴进菊 ，高金燕 ，陈红兵 * (1.南昌大学 食品科学与技术国家重点实验室，江西 南昌 330047 ；2.南昌大学 中德联合研究院，江西 南昌 330047 ； 3.南昌大学生命科学与食品工程学院食品系，江西 南昌 330047) 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。 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 Research Progresses in Enzymatic Modification of Food Proteins 1 1,2 3 1,2, LIU Xiao ，WU Jin-ju ，GAO Jin-yan ，CHEN Hong-bing * (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) 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 intro- duced 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 中图分类号：TS201.21 文献标识码：A 文章编号：1002-6630(2010)19-04