香辛料提取物改善水产品蛋白质过氧化研究进展  

Research Progress on Spice Extracts for Reducing Protein Peroxidation in Aquatic Products

作　　者：唐源 刘梦聪 刘燕 李富华[1,2] 赵吉春 明建 TANG Yuan;LIU Mengcong;LIU Yan;LI Fuhua;ZHAO Jichun;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品科学》2024年第20期290-298,共9页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100105)。

摘　　要：水产品保存和加工过程中发生的蛋白质过氧化对产品营养价值、感官质量、结构特性和蛋白质功能特性等都产生较大的影响。天然香辛料提取物不仅能赋予水产品风味,还能在水产品加工和贮藏过程中表现出良好的抗氧化特性。本文阐述了蛋白质氧化的分子机制、香辛料提取物主要成分及其延缓蛋白过氧化的作用机制,总结了其在改善水产品蛋白氧化方面的应用研究,以期为扩展香辛料提取物应用途径、优化水产品加工工艺提供理论支持。Protein peroxidation during the storage and processing of aquatic products has a great impact on the nutritional value,sensory quality,textural properties and protein functional properties of aquatic products.Natural spice extracts can not only impart flavor to aquatic products,but also show good antioxidant properties in the processing and storage of aquatic products.In order to provide theoretical support for expanding the application of spice extracts and for optimizing the processing of aquatic products,this paper elucidates the molecular mechanism of protein oxidation,the major components of spice extracts and their mechanism of action in delaying protein peroxidation,and summarizes the application of spice extracts in reducing protein oxidation in aquatic products.

关 键 词：香辛料提取物 改善氧化 水产品 蛋白氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]