植物源抗冻蛋白作用机制及其在食品中的应用

A Review of the Mechanism of Action of Plant Antifreeze Proteins and Their Application in Food

抗冻蛋白是一类具有热滞活性的蛋白质,它能够与冰晶吸附结合,降低溶液冰点,阻止冰晶生长,而且可以抑制冰晶再结晶现象。因其特殊的结构和功能,抗冻蛋白对延长冷冻食品的贮藏期和提高冷冻产品质量具有积极意义。本文简述了植物源抗冻蛋白的研究概况,综述植物源抗冻蛋白在食品加工方面的作用机理和分离纯化方法及在未来食品领域的应用,以期为植物源抗冻蛋白在食品冻藏中的应用提供理论参考。

Antifreeze proteins(AFPs)are a family of proteins with thermal hysteresis activity that bind to ice crystals,inhibit their growth,reduce the freezing point,and suppress recrystallization.AFPs play a positive role in prolonging the storage period and improving the quality of frozen food products due to their special structures and functions.This article provides a brief review of recent studies on plant AFPs with respect to their mechanism of action in food processing,the currently available methods for their separation and puri cation,and their applications in food in the future.It is expected to provide a theoretical basis for the application of plant-derived AFPs in frozen food products.