酶促类蛋白反应的研究进展  

Research Progress of Enzyme Catalyzed Plastein Reactions

作　　者：李云亮[1] 周安奇 阮思煜[1] 马海乐[1] LI Yunliang;ZHOU Anqi;RUAN Siyu;MA Haile(School of Food and Biological Engineering,Jiangsu Univercity,Zhenjiang 212013,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2022年第22期454-462,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(31872892);国家自然科学基金(31701538)。

摘　　要：酶促类蛋白反应是指将浓缩的蛋白水解物,在适宜的条件下,经蛋白酶催化成蛋白质类似物的过程。酶促类蛋白反应不仅可以弥补天然蛋白质在氨基酸组成上的缺陷,提高蛋白质功能性,改善蛋白水解物的风味,为科研和生产提供新的蛋白质来源,而且利用该方法获得的产品生物利用率高,无毒副作用,所以受到了科学界的广泛关注并逐渐被应用到食品工业之中。本文综述了酶促类蛋白反应的机理、影响因素、产物特性及其在食品领域的应用,以期为食品品质的改善提供新的方法,为新型食品的开发提供新的途径。Enzyme catalyzed plastein reactions refer to the process of catalyzing concentrated protein hydrolysate into protein analogues by protease under suitable conditions.Enzyme catalyzed plastein reactions can not only make up for the defects of natural protein in the amino acid composition,improve protein functionality and the flavor of protein hydrolysates,and provide new protein sources for scientific research and production,but also the products obtained by this method have high bioavailability,and no side effects,so it has received extensive attention from the scientific community and has been gradually applied to the food industry.This article introduces the mechanism,influencing factors,product characteristics and applications of enzyme catalyzed plastein reactions in the food field,in order to provide new methods for the improvement of food quality and new ways for the development of new foods.

关 键 词：酶促类蛋白反应 脱苦 生物效价 功能性质 新蛋白来源 

分 类 号：TS209[轻工技术与工程—食品科学]