脂质中的蛋白质与多肽及其对脂质品质的影响

Overview of protein and peptide in lipids and their effects on the quality of lipids

脂质中蛋白质和多肽的存在在一定程度上影响了脂质的品质。本文介绍了植物油和磷脂产品中蛋白质与多肽的分离和分析方法,并对其在脂质氧化稳定性、食品安全性(主要是过敏性)方面的影响进行了详细的论述,以期为脂质产品品质的提高提供参考。

The proteins and peptides presented in lipid matrixes might affect the quality of the lipids.This review discussed the separation and determination methodology of the proteins and peptides in the edible oils and phospholipids.The effects of the proteins and peptides on oil oxidation stability and food safety, allergenicity mainly,were also described in order to supply the reference to the improvement of the lipids quality.