植物冰结构蛋白及其在食品中的应用研究进展  

The Research Progress of Plant Ice Structuring Protein and Its Application in Food

作　　者：董正婷 曲敏[1] 

机构地区：[1]哈尔滨商业大学食品科学与工程省级重点实验室,黑龙江哈尔滨150076

出　　处：《农产品加工（下）》2014年第10期72-74,共3页Farm Products Processing

摘　　要：冰结构蛋白是有机体为抵御外界寒冷而产生的一类蛋白类化合物。植物冰结构蛋白具有热滞活性低、修饰冰晶形态、抑制冰晶生长及重结晶性强的特点。综述植物冰结构蛋白基因的生理作用、特性、结构模型、作用机理及其在食品方面的应用。Ice structuring proteins are a type of proteins, which produced to resist the cold. Plant ice structural protein has the characteristics of low thermal hysteresis activity, modification of ice crystal morphology, inhibiting ice crystal growth and recrystallization. In this review, the discovery, physiological-biochemical characteristics, structural model, mechanism of interactions with ice crystals and the application of plant ice structuring protein in food industry are also summarized.

关 键 词：植物冰结构蛋白 热滞活性 冰晶抑制 抗冻机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]