食品蛋白在分离过程中变化规律和调控机制研究现状与展望  

Status and Perspectives on Variational Regular and Modulatory Mechanism Studying of Food Protein during Separation Processing

作　　者：陈复生[1] 赵俊廷[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南工业大学化学化工学院,郑州450001

出　　处：《中国食品学报》2011年第9期144-154,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金资助项目(20976037);国家教育部科学技术重点项目(205094P);河南省杰出人才创新基金(0521000500)

摘　　要：针对分离过程中的食品蛋白质变化规律与调控机制这一关键科学问题,通过对食品蛋白分离的原理与特点,在分离过程中食品蛋白分子的相互作用、模型及其变化规律与调控机制的研究现状的分析,提炼出分离过程对蛋白的组成、分子结构、空间构象的影响规律,其分子相互作用机制与数学模型,以及蛋白变化与其营养性和安全性相互关系等亟待解决的科学问题。在此基础上提出本领域的研究方向,期望为相关领域研究者提供参考。The key scientific questions concerning the variational regular and modulatory mechanism of food protein during separation processing,status on the principles and characteristics of protein separation,molecular interactions and separating models as well as variation and modulation studying of food protein during separation processing were systematically reviewed and analysed in this paper.The scientific questions of urgent research on effects of separation processing on protein components,molecular structure and spatial conformation variational regular,molecular interactions mechanism and mathematical modeling as well as relationship of protein variation with nutrition and security were advanced.On the basis of above,some directions were suggested in order to provide reference for related researchers.

关 键 词：食品蛋白 反胶束 分离过程 变化规律 调控机制 

分 类 号：TS201.21[轻工技术与工程—食品科学]