鱼类Cystatins及其在水产食品中的应用前景  

Fish Cystatins and its application perspective in aquatic products

作　　者：任阳阳[1] 李艳芳[1] 刘玲[1] 徐艺芮[1] 李树红[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2013年第14期385-389,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金项目(31101249)

摘　　要：本文综述了鱼类半胱氨酸蛋白酶抑制因子Cystatins超家族的分类、结构及抑制机制,进一步根据其特性,提出Cystatin有望成为鱼肉品质相关候选因子,并且阐述了其在抑制鱼糜凝胶软化及水产品抑菌、保鲜等方面的应用前景。The classification,structure and inhibition mechanism of the cystatins superfamify in fish were mainly reviewed. The application perspective of this supeffamily in the aspects of acting as candidate factor for meat quality,supressing the surimi gel softening,as well as inhibiting the growth of bacterials and preservation of aquatic products were further summarized.

关 键 词：鱼类半胱氨酸蛋白酶抑制因子 分类 结构及抑制机制 水产食品 应用前景 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]