类蛋白反应的作用机制及其对海洋源蛋白修饰的研究进展  

Research Progress on Mechanism of Plastein Reactions and Its Modification Function of Marine Proteins

作　　者：朱磊 张馨心 谢艳英 王浩[1] 夏秀芳[1] ZHU Lei;ZHANG Xin-xin;XIE Yan-ying;WANG Hao;XIA Xiu-fang(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2020年第9期362-367,共6页Science and Technology of Food Industry

基　　金：2017年东农学者计划“青年才俊”项目(17QC17)。

摘　　要：类蛋白反应作为一种可以修饰生物活性肽的新方法,已经成为蛋白质食品研究的热点。海洋生物含有丰富的生物活性成分,其含有的蛋白肽具有多种人体代谢和生理调节功能。然而蛋白肽存在生物利用度有限、酶解液味苦等问题。本文在阐述类蛋白反应过程和机制的基础上,对类蛋白反应修饰提高海洋源活性蛋白肽的生物活性、改善蛋白的加工特性及减少蛋白酶解液苦味等研究进展进行了详细的介绍,以期为海洋源蛋白的深度利用以及高值化研究提供理论参考。Plastein reaction provides a novel method for modification of bioactive petides,and has gained extensive attention in the protein food field.Marine organisms contain abundant bioactive components,and their peptides have many functions in human metabolism and physiological regulation.However,the problems,such as limited bioavailability and bitter taste of enzymatic hydrolysate,are found in bioactive peptides.Hence,on the basis of explaining the process and mechanism of plastein reaction,the research progress of plastein reaction modification in improving the bioactivity of active peptides from marine proteins and functional properties of proteins is introduced in the paper.In additon,the effect of reducing the bitterness of hydrolysates of proteins is also reviewed.The results may provide a theoretical reference for promoting the further utilization and high-value research of marine proteins.

关 键 词：类蛋白反应 作用机制 海洋源蛋白 修饰作用 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]