| 南极磷虾蛋白营养与功能特性及食用安全性研究进展 |
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| 引用本文： | 刘柯欣,林松毅,胡胜杰,张秀敏,孙娜.南极磷虾蛋白营养与功能特性及食用安全性研究进展[J].食品科学,2022,43(7):263-272. |
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| 作者姓名： | 刘柯欣 林松毅 胡胜杰 张秀敏 孙娜 |
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| 作者单位： | （1.大连工业大学食品学院，辽宁 大连 116034；2.国家海洋食品工程技术研究中心，辽宁 大连 116034；3.海洋食品精深加工关键技术省部共建协同创新中心，辽宁 大连 116034） |
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| 基金项目： | 国家自然科学基金优秀青年科学基金项目（32022067）；国家自然科学基金面上项目（31972008）；
辽宁省高等学校创新人才支持计划项目（LR2019008）；中央引导地方科技发展资金项目 |
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| 摘 要： | 南极磷虾富含优质蛋白，被认为是地球上最大、也是最后一个潜在动物性蛋白资源库。目前，南极磷虾蛋白产品以虾粉、冷冻南极磷虾肉等初级产品为主，缺乏高附加值产品。本文系统综述了南极磷虾蛋白的营养特性及其评价、功能特性及其改性、功能活性及其作用机制、食用安全性问题，以期为南极磷虾蛋白的精深加工及综合利用提供研究思路。
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| 关 键 词： | 南极磷虾 蛋白质 营养特性 功能特性 生物活性 安全 |
Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins |
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| Liu Kexin,Lin Songyi,Hu Shengjie,Zhang Xiumin,Sun Na.Advances in Our Knowledge of the Nutritional and Functional Properties and Safety of Antarctic Krill Proteins[J].Food Science,2022,43(7):263-272. |
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| Authors: | Liu Kexin Lin Songyi Hu Shengjie Zhang Xiumin Sun Na |
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| Affiliation: | (1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2. National Engineering Research Center of Seafood, Dalian 116034, China;3. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China) |
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| Abstract: | Antarctic krill is rich in high-quality proteins and considered to be the largest and last potential animal protein resource on the planet. At present, Antarctic krill is mainly processed into primary products such as Antarctic krill powder and frozen Antarctic krill meat rather than high value-added products. This article systematically reviews the nutritional properties and evaluation, functional properties and modification, functional activity and mechanism of action, and safety of Antarctic krill proteins, which will hopefully provide research ideas for the deep processing and comprehensive utilization of Antarctic krill proteins. |
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| Keywords: | Antarctic krill protein nutritional properties functional properties biological activity safety |
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