摘要
目的以磷酸化南极磷虾蛋白为原料,蛋白功能特性为评价指标研究磷酸化改性对南极磷虾蛋白功能特性的影响。方法功能特性的评价方法采用国际通用方法。结果磷酸化改性能够明显改善南极磷虾蛋白的溶解性、吸油性、乳化性、起泡性及泡沫稳定性,但其确切的改性机制仍需开展深入研究。结论磷酸化改性能够改善南极磷虾蛋白的功能特性,拓展了南极磷虾蛋白的应用领域和范围。
Objective To investigate the effects of phosphorylation on the functional properties of Antarctic krill protein according to the protein function as evaluation index, taking phosphorylated Antarctic krill protein as raw material. Methods The evaluation method of functional characteristics adopted the international general method. Results Phosphorylation modification could significantly improve the solubility, oil absorption, emulsification, foaming and foam stability of Antarctic krill protein. However, the exact mechanism of modification still needs to be further studied Conclusion Phosphorylation modification can improve the functional properties of Antarctic krill protein and expand the application field and scope of Antarctic krill protein.
作者
戚亭
刘宝林
刘志东
陈雪忠
王鲁民
黄洪亮
QI Ting;LIU Bao-Lin;LIU Zhi-Dong;CHEN Xue-Zhong;WANG Lu-Min;HUANG Hong-Liang(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
出处
《食品安全质量检测学报》
CAS
2018年第8期1829-1833,共5页
Journal of Food Safety and Quality
基金
中央级公益性科研院所基本科研业务费专项资金(2016HY-ZD0903
2016HY-ZD1003)
上海市科技兴农项目(沪农科攻字(2015)第5-5号)
公益性行业(农业)科研专项(201203018)~~
关键词
南极磷虾蛋白
功能特性
磷酸化
改性
Antarctic krill protein
functional properties
phosphorylation
modification
