等电点沉淀法鱼分离蛋白结构与功能变化研究进展

以蛋白质分离提取为出发点,系统回顾了国内外有关分离蛋白特别是鱼分离蛋白的研究现状,阐述基于等电点絮凝沉淀原理的蛋白分离技术在食品蛋白配料中的重要性。集中探讨了分离后蛋白质结构与性质的变化,现有研究均表明分离过程中蛋白质空间结构的变化与分离鱼蛋白产物的食品功能特性具有相关性。因此研究鱼分离蛋白的结构变化规律,对于通过调控以改善鱼蛋白配料的食品功能特性有重要指导意义。

Advances in Research on Structural and Functional Variation of Fish Protein Isolate Extracted by Isoelectric Precipitation

The current status of studies on the extraction and processing of isolated proteins is reviewed systematically with
emphasis on fish protein isolate. Various food protein ingredients extracted from different raw materials based on isoelectric
precipitation method are discussed with particular emphasis on the development and utilization of fish protein. The present
analysis is focused on the conformation and structure of the protein molecules during isolation. Research has shown that
large changes in conformation and structure are always accompanied by significant changes in functional properties of the
protein isolates. Therefore, it is essential to explore the mechanism of protein molecular structure during isolation in order to
regulate specific functional properties of the fish protein ingredients.