摘要
抗冻蛋白是一类冰结构蛋白质,在0℃以下能够控制冰晶生长和抑制冰再结晶,可作为低温保护剂,用于保护食品在冷冻保存过程中营养成分不流失。该文对抗冻蛋白的来源、特性、制备与纯化进行综述,并总结抗冻蛋白在冷冻食品应用中的进展,为将来抗冻蛋白产业化生产提供理论参考。
Antifreeze proteins(AFPs)are a class of ice-structuring proteins that can control ice crystal growth and inhibit ice recrystallization below 0°C.They serve as cryoprotectants,preserving the nutritional components of food during the freezing process.This review covered the sources,characteristics,preparation,and purification of antifreeze proteins.It also summarized the progress of antifreeze proteins in the application of frozen foods,providing theoretical references for future industrial production of AFPs.
作者
王静静
廖爱美
刘莹莹
陈新阳
薛迎春
潘龙
黄继红
侯银臣
WANG Jingjing;LIAO Aimei;LIU Yingying;CHEN Xinyang;XUE Yingchun;PAN Long;HUANG Jihong;HOU Yinchen(Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat,College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;Food Laboratory of Zhongyuan,Luohe 462000,Henan,China;State Key Laboratory of Crop Stress Adaptation and Improvement,College of Agriculture,Henan University,Kaifeng 475004,Henan,China;School of Food and Pharmacy,Xuchang University,Xuchang 461000,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第24期186-192,共7页
Food Research and Development
基金
河南省重大公益专项(201300110300)
中原学者工作站资助项目(224400510026)
河南省中央引导地方科技发展资金项目(Z20221341069)
河南省科技攻关项目(232102111072)。
关键词
抗冻蛋白
特性
制备
纯化
应用
antifreeze protein
characteristics
preparation
purification
application
