碱性氨基酸改造食品蛋白质功能性研究进展

Recent advances on basic amino acids modifying functionalities of food proteins

有机小分子物质碱性氨基酸——精氨酸、赖氨酸及组氨酸在食品蛋白质功能性改造中的应用越来越广泛。该文介绍了碱性氨基酸的结构和基本物化性质以及食品蛋白质的结构及其在食品体系中的功能性,着重分析了碱性氨基酸对不同食品体系中的蛋白质结构修饰和功能性(水化性、乳化性和凝胶性)及食品体系稳定性的影响,并阐述其中的改造机制。此外,还指出了碱性氨基酸对植物源性蛋白改造方面以及对大宗代表性食品蛋白的其他功能性改造方面缺少研究等问题,并对未来发展方向作出了展望。

Arginine, lysine and histidine, organic small molecules of basic amino acids(BAA) have been widely used in functional modification of food proteins. The structure and physicochemical characteristics of BAA and the inherent structure and of food proteins and the exerting functional roles in food systems are introduced. In particular, the effects of BAA on the structure modifications and functionalities(hydration, emulsifying and gelling properties) of proteins in different food systems as well as the stability of food systems are analyzed. The mechanism of BAA modifying proteins is illustrated. Moreover, the lack of research on the modification of plant-derived proteins and other functional modifications of representative food proteins by alkaline amino acids are also pointed out and the prospect is also given.