类蛋白反应在食品中的应用

类蛋白反应通常认为是酶水解的逆反应。通过此反应可合成高分子量的类似蛋白质的物质,从而可以提高蛋白质的生物效价、改善蛋白质水解物的风味和蛋白质的功能性质,并能以该反应来提供新的蛋白质资源。许多研究人员已经将该反应应用于大豆蛋白,牛乳蛋白,鱼类蛋白等食品蛋白中,取得了良好的效果。由于类蛋白反应的反应机制仍然不清楚,其研究和应用受到了限制。但随着酶技术和微生物技术的快速发展,类蛋白必将在食品工业领域中得到更广泛和深入的应用。

The application of plastein reaction in foodstuff

Plastein reaction is considered a reversal of the usual protein hydrolysis by proteinase,which is applied to prepare higher-molecular protein-like substances.It can improve biological value and functional properities of food proteins,meliorate flavour of protein hydrolysate,and especially provide a way to synthesize new sources of proteins.Many researchers use soy proteins,milk proteins and fish proteins as substrates in plastein reactions,and achieved satisfactory effects.As the mechanisms of the plastein reaction is not still clear,which have limited the research and application of plastein.However it can be extensively applied in the food industries,with the development of technology in enzymology and microbiology.