摘要
蛋白质酰化改性是一种常见的蛋白质化学修饰方法,可以有效提高蛋白质的功能特性,近年来在食品加工领域得到了广泛应用。酰化对蛋白质的改性效果与修饰程度有关,低酰化度改性能显著改善蛋白质的溶解性、热稳定性、起泡性、乳化性、凝胶性、成膜性及营养品质。本文综述酰化修饰对蛋白质结构、理化性质和功能特性的影响,以及酰化蛋白质在食品和其他领域的应用,以期为蛋白质改性研究提供理论参考。
Acylation is a common method for chemical modification of proteins,which can effectively improve the functional properties of proteins and has been widely used in food processing in recent years.The effect of acylation on protein modification is related to the degree of modification,and low degree of acylation modification can significantly improve the solubility,thermal stability,foaming and emulsifying properties,gelation properties,film-forming properties and nutritional quality of proteins.This paper reviews the effect of acylation modification on protein structure,physicochemical properties,and functional properties,as well as the application of acylated proteins in food and other fields.Hopefully,this review will provide a theoretical reference for protein modification research.
作者
姚璇
吕晓慧
金永国
胡敢
YAO Xuan;LÜXiaohui;JIN Yongguo;HU Gan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Mixed Grains Processing,Ministry of Agriculture and Rural Affairs,College of Food and Biological Engineering,Chengdu University,Chengdu 610000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第16期337-346,共10页
Food Science
基金
现代农业产业技术体系建设专项(CARS-40-K24)。
关键词
动物蛋白
植物蛋白
化学修饰
酰化改性
功能特性
食品加工
animal proteins
plant proteins
chemical modification
acylation modification
functional properties
food processing
