物理法改善鱼肉蛋白功能特性研究概述  

Research progress of physical methods on modifying functional properties of fish meat protein

作　　者：姜昕 王锡昌[1] 潘凤涛 季中春 施文正[1] JIANG Xin;WANG Xichang;PAN Fengtao;JI Zhongchun;SHI Wenzheng(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Yancheng Yimei Food Co.Ltd.,Yancheng 224300,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]盐城市怡美食品有限公司,江苏盐城224300

出　　处：《食品与发酵工业》2021年第5期288-295,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFD0902003);国家自然科学基金面上项目(31471685);射阳县科技成果转化项目(SY2019002)。

摘　　要：鱼肉是优质蛋白的重要来源。为了提高鱼肉蛋白的利用率,可通过物理方法改善蛋白质的功能特性,提升鱼肉蛋白的应用价值和应用前景。该文综述了几种改善鱼肉蛋白功能特性的物理新方法,阐述其对鱼肉蛋白功能特性的影响,并对物理法在鱼肉蛋白改性上深入研究进行展望,以期为鱼肉蛋白改性加工提供指导。Fish meat is a major resource of high-quality protein.To improve the utilization rate of fish meat protein,the functional properties of protein can be improved by physical modification methods so as to enhance its application value and the prospect.This article reviewed several new physical methods of modifying the functional properties of fish meat protein,and their effects on the functional properties in detail.Additionally,further researches on the modification of fish meat protein by physical methods have been proposed to modify fish meat protein.

关 键 词：鱼肉蛋白 物理改性 溶解性 凝胶特性 乳化特性 起泡特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]