金属离子对蛋白质凝胶化行为的影响研究进展  

A Review of Effects of Metal Ions on Gelation Behavior of Protein

作　　者：邵瑶瑶 赵燕[2,3] 徐明生[1] 徐丽兰[1] 汪雄[1] 涂勇刚[1] SHAO Yaoyao;ZHAO Yan;XU Mingsheng;XU Lilan;WANG Xiong;TU Yonggang(Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China;State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;Engineering Research Centre of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China)

机构地区：[1]江西农业大学江西省天然产物与功能食品重点实验室,江西南昌330045 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [3]南昌大学生物质转化教育部工程研究中心,江西南昌330047

出　　处：《食品科学》2017年第5期299-304,共6页Food Science

基　　金：国家自然科学基金地区科学基金项目(31460400;31360398);江西省杰出青年人才资助计划项目(20162BCB23031);江西省青年科学家培养对象计划项目(20153BCB23028);江西省科技支撑计划项目(20151BBF60022)

摘　　要：凝胶化行为是蛋白质的主要功能特性之一。蛋白质凝胶化的形成受到多种理化因素影响,其中金属离子是影响蛋白质凝胶化行为的主要因素之一。本文在阐述蛋白质凝胶化行为形成机理的基础上,综述了金属离子对蛋白质凝胶的微观结构、物化特性、聚集行为、分子构象和主要分子作用力的影响,并对其研究价值进行了展望,为进一步深入研究金属离子对蛋白质凝胶化的影响机理及提高蛋白质凝胶制品的加工特性提供理论指导。Gelation is one of the main functional properties of protein.The gel formation of protein is affected by many physicochemical factors,and metal ion is one of the major factors affecting protein gelation behavior.The mechanism of the gel formation of protein is elaborated in this paper.Additionally,this article reviews the effects of metal ions on the microstructure,physicochemical characteristics,aggregation behavior,molecular conformation and main molecular forces of protein gels and the value of protein gelation for researchers is predicted in order to provide a theoretical guidance for further researches of the mechanism of action metal ions on protein gelation and the improvement of protein gel products.

关 键 词：金属离子 蛋白质 凝胶化 聚集 分子构象 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]