提高鱼蛋白溶解性的改性技术研究进展

Research Progress of Modifying Methods for Improving Solubility of Fish Protein

鱼蛋白是优质的动物蛋白质资源,含有丰富的氨基酸并且人体利用率高,但低溶解性限制了鱼蛋白资源在食品领域的开发和利用。文章结合了近年来国内外相关研究报道,归纳了物理、化学以及酶法改性过程中鱼蛋白的结构变化和鱼蛋白溶解性提高的机制,并对提高鱼蛋白溶解性的研究方向和热点进行展望。

Fish protein is a superior protein resource with a variety of amino acids and high bioavailability in the human body.However,the development and utilization of fish protein resources in the food science field is limited by its low solubility.According to the worldwide research reports published in recent years,this review summarized the mechanism of structure change and solubility improvement of fish protein by physical,chemical and enzymatic modification,prospected the research direction and hotspot on improving fish protein solubility.