抗冻蛋白研究进展及其在新型食品冷冻工艺中的应用  

Research Progress of Antifreeze Protein and Its Application in New Food Freezing Technology

作　　者：龚弋航 GONG Yihang(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《食品工业》2022年第1期266-269,共4页The Food Industry

摘　　要：针对抗冻蛋白的研究现状,对抗冻蛋白的特性、抗冻机理及在食品工业中的应用等方面进行综述。阐述抗冻蛋白在食品领域实现商业化应用所存在的问题,提出可能的研究方向,并对抗冻蛋白发展及应用前景进行展望,提出高活性重组抗冻蛋白的研发、化学合成抗冻蛋白类似物和模拟物以及抗冻蛋白的酶促修饰等方法,以期望实现抗冻蛋白在大规模商业化食品生产中的进一步应用。The problems existing in the commercial application of antifreeze protein in the food field were described,the possible research directions were put forward,and the development and application prospects of antifreeze protein were prospected.The research and development of high-activity recombinant antifreeze protein,chemical synthesis of antifreeze protein analogs and simulants,and enzymatic modification of antifreeze protein were proposed.It is expected to realize the further application of antifreeze protein in large-scale commercial food production.

关 键 词：新型冷冻技术 抗冻蛋白 冰晶 应用 

分 类 号：TS205[轻工技术与工程—食品科学]