鸡蛋蛋白质改性研究进展

Advances in Modification Methods of Egg Proteins

概述了鸡蛋蛋白质改性技术的研究进展,包括物理改性、化学改性和酶法改性三大类。鸡蛋蛋白的物理改性方法多为热处理改性和超高压处理改性,主要是对蛋白质结构和聚集方式的改变;由于化学改性存在较多的安全隐患因而使用较少,主要为糖基化、磷酸化改性对凝胶性、热稳定性、乳化性的改善;酶法改性在鸡蛋蛋白质改性中应用较广,主要用于改善蛋白质的起泡性、热凝固性及制备功能性多肽。蛋白的改性扩展了其在食品工业中的应用范围,提高了应用价值。

The article comprehensively introduced the research progress of modification of egg proteins,including physical modification,chemical modification,enzymatic modification. The physical modification methods of egg white proteins were mostly modified by heat treatment and modified by ultra-high pressure treatmen to change the structure and aggregation;Chemical had some safety problems to use less,including Glycosylation modification and phosphorelated modification for improving gel properties,thermal stability and emulsifying ability;enzymatic modification of egg protein in wide application,mainly used for improving foaming ability,heat coagulation ability of egg proteins and preparation of functional polypeptides. The modification of protein expended their application range in food industry and improved the application value.