抗冻蛋白在食品中应用研究进展及安全性分析  

Research Progress of Antifreeze Proteins Application in Food and Its Safty Analysis

作　　者：张晖[1] 丁香丽[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2012年第5期455-461,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31171637);中央高校基本科研业务费专项资金项目(JUDCF10060)

摘　　要：抗冻蛋白是一类具有提高生物抗冻能力的蛋白质类化合物的总称,具有降低冰点、修饰冰晶形态、抑制重结晶等特性。对抗冻蛋白在食品原料生产及加工和贮藏中的应用研究进展进行简要的概述并对其安全性进行了简单分析,以期为抗冻蛋白在食品领域的应用提供参考。Antifreeze proteins(AFPs) is the general name of proteins which have the ability to enhance antifreeze capacity of organisms.They can lower the freezing point,modify morphology and inhibited the recrystallization of the ice,etal.In this article,applications of AFPs in food material production,processing and storage were outlined and its safty were analysised briefly in order to provide reference to future application of AFPs in food industry.

关 键 词：抗冻蛋白 食品 应用 转基因 安全 

分 类 号：TS201.21[轻工技术与工程—食品科学]