植物抗冻蛋白特性及其在冷冻面团中应用研究进展  

Research progress on characteristics of antifreeze proteins from plants and its application in frozen dough

作　　者：刘玫 马豪 郑学玲[1] 李利民[1] 刘翀[1] LIU Mei;MA Hao;ZHENG Xueling;LI Limin;LIU Chong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2021年第4期115-122,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31671891);河南工业大学高层次人才科研启动基金项目(2020BS048);河南工业大学自科创新基金一般项目(2020ZKCJ12)。

摘　　要：抗冻蛋白是一类能够与冰晶结合、修饰冰晶形态、降低溶液冰点、抑制冰晶重结晶的蛋白质。因其特殊的结构和功能,能够很好地缓解冷冻面团冻藏过程中因冰晶重结晶引起的品质劣变问题,特别是植物抗冻蛋白,抑制冰晶重结晶效果突出。综述了植物抗冻蛋白特性及其在冷冻面团中的应用研究进展,以期为植物抗冻蛋白在冷冻面制品中的应用提供理论基础。Antifreeze protein is a kind of protein that can combine with ice crystals,modify ice crystals’morphology,reduce the freezing point of solution,and inhibit ice crystals recrystallization.Because of its special structure and function,antifreeze protein,especially plant antifreeze protein,can well strongly weaken the quality deterioration of frozen dough caused by ice crystals recrystallization during frozen storage.The characteristics of plant antifreeze protein and its application in frozen dough were summarized in this review,so as to provide a theoretical basis for the application of plant antifreeze protein in frozen flour products.

关 键 词：植物抗冻蛋白 冷冻面团 特性 

分 类 号：TS205.7[轻工技术与工程—食品科学]