鸡蛋蛋白质改性研究进展

A review of egg protein modification

鸡蛋蛋白质改性在食品加工过程中得到了越来越多的应用,不同的改性方式使鸡蛋蛋白质的一些理化性质有不同程度的改变。改性方法主要包括物理方法(热处理、超高压等)、化学方法(pH、金属离子、糖基化等)和生化方法(各种酶反应等)。物理改性主要是通过改变周围的环境来破坏维持蛋白质二、三结构的作用力,尤其是氢键;化学改性主要侧重于改变蛋品所直接接触的环境,改变蛋白质离子键的结合从而改变蛋白质的构象;酶法改性则是通过特定种类的蛋白酶与蛋白质的特定部位结合或反应,来改善蛋白质体系的功能性质,如起泡性、溶解性、乳化性等。对这些改性的方法以及结论进行综述,以便相关研究人员对蛋品资源的开发利用。

Modification of egg protein has been widely used in food processing, and different ways of modification lead to different changes in physical and chemical protein properties. The modification methods include physical （heat treatment, high pressure, etc.）, chemical （pH, metal ions, glycosylation, etc.） and biochemical methods （various enzymatic reactions, etc.）. The physical modification is to interrupt the protein secondary or tertiary structure by changing the surroundings, in particular hydrogen bonds. The chemical modification mainly focuses on changing the environment in which egg protein exists, and protein conformation through destruction of ionic bonds. The enzymatic modification is to use a specific type of protease acting on specific site of protein in order to improve functional properties of protein systems, such as foaming, dissolved resistance, emulsification, etc. In this article we described modification methods and their conclusions roundly for the development of eggs by relevant researchers.