贝类蛋白改性技术研究进展  

Research Progress on Modification Technology of Shellfish Protein

作　　者：陈笑迎 田桂芳 陈智慧 桑亚新[1] 孙纪录[1] CHEN Xiaoying;TIAN Guifang;CHEN Zhihui;SANG Yaxin;SUN Jilu(College of Food Science and Technology,Hebei Agricultural Univercity,Baoding 071000,China;Department of Biotechnology,Qujing Agricultural School of Yunnan,Qujing 655000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]云南省曲靖农业学校生物技术学部,云南曲靖655000

出　　处：《食品工业科技》2022年第6期420-428,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划资助(2019YFD0902003-03)。

摘　　要：贝类在水产品中占有重要的地位,贝类蛋白营养丰富,具有独特的风味和功能特性,但由于贝类产品受地域的限制且易腐败,其在食品工业中的实际应用较少。已有研究证明,通过改性能进一步优化贝类蛋白的功能特性,使其更好的应用于食品加工领域,从而解决蛋白质资源短缺的问题。本文论述了物理改性法、化学改性法和酶解改性法三大类贝类蛋白改性技术的机制及优缺点,不仅为改进贝类蛋白改性技术和开发新兴的贝类产品提供了理论支持,还为拓宽贝类产品在食品工业中的应用范围提供了依据。Shellfish plays an important role in aquatic products. Shellfish protein is rich in nutrition and has unique flavor and functional characteristics. However, because of shellfish products are limited by regions and prone to spoilage, its practical application in food industry is less. Studies have proved that the functional characteristics of shellfish protein can be further optimized by modifying properties, so that it can be better applied to food processing, thus solving the problem of resource shortage in protein. This paper discusses the mechanism, advantages and disadvantages of three kinds of shellfish protein modification technologies, namely physical modification, chemical modification and enzymatic modification, which not only provides theoretical support for improving shellfish protein modification technology and developing new shellfish products, but also provides a basis for broadening the application range of shellfish products in food industry.

关 键 词：贝类 蛋白质 物理改性 酶解改性 功能特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]