抗冻蛋白研究现状及其在食品工业中的应用  

Recent Progress and Application Prospects of Antifreeze Protein in Food Industry

作　　者：赵明明 ZHAO Mingming(Shandong Evaluation and Certification Center for Food and Drug Control,Jinan 250014,China)

机构地区：[1]山东省食品药品审评认证中心,山东济南250014

出　　处：《现代食品》2021年第16期67-68,73,共3页Modern Food

摘　　要：抗冻蛋白是一类能降低溶液冰点,吸附到冰晶表面保护生物体免受冻害的蛋白。由于其独特的性质,可作为有效的抗冻添加剂应用于食品工业。不同来源的抗冻蛋白特性不同、活性不同,提取纯化出高活性抗冻蛋白并对其结构、性质进行研究是产业化生产的前提。本文就抗冻蛋白的来源、提纯及其在食品工业的应用进行综述,为发现新的抗冻蛋白来源并实现工业化生产提供参考。Antifreeze protein is a kind of protein that can reduce the freezing point of solution,adsorb to the surface of ice crystals and protect organisms from freezing damage.Because of its unique properties,it can be used as an effective antifreeze additive in food industry.Antifreeze proteins from different sources have different characteristics and activities.Extracting and purifying high activity antifreeze proteins and studying their structure and properties are the premise of industrialized production.This paper reviews the source,purification and application of antifreeze protein in food industry,so as to provide reference for discovering new sources of antifreeze protein and realizing industrial production.

关 键 词：抗冻蛋白 来源 分离纯化方法 食品应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]