水产源抗冻蛋白构效关系及在食品加工储藏中应用的研究进展

抗冻蛋白(Antifreeze protein,AFP)是一类具有提高生物抗冻能力的蛋白质类化合物总称。它通过不可逆地附着于冰晶特定表面来有效抑制冰晶生长、修饰冰晶形态和重结晶,具有很强的抗冻活性。因此将抗冻蛋白应用于延长冷冻食品的贮藏期和提高产品质量具有重要意义。本文就水产源(主要包括鱼、虾、贝类及其它水产生物)抗冻蛋白的构效关系以及水产源抗冻蛋白在食品加工与储藏领域中的应用进行了综述。总结了水产源抗冻蛋白作为冷冻保护剂,在转基因水产品加工和水产品冻结或冻藏、肉制品加工和储藏、粮油制品的冷冻面团技术、转基因果蔬加工和果蔬储藏以及乳制品加工和储藏中的应用,以期为水产源抗冻蛋白的深入研究与应用提供理论基础,并对其未来的研究方向进行讨论和展望。

Research Progress in the Structure-Function Relationship of Aquatic Antifreeze Proteins and Its Application in Food Processing and Storage

Antifreeze proteins are a family of proteins that have the properties of improving the antifreeze ability of organism. They were attached to a specific surface of ice crysta irreversibly to reduce freezing point,modify ice crystal morphology and inhibit recrystallization,which has an antifreeze activity. There would have great significance of the antifreeze proteins applied to prolong the storage life and improve the quality of frozen food. The structure-function relationship of antifreeze proteins from aquatic products(mainly including fish,shrimp,shellfish and other aquatic products)and its application in food processing and storage were reviewed in this paper. Summarizing the aquatic antifreeze proteins as cryoprotectant used in transgenic aquatic products processing,frozen or frozen storage of aquatic products,processing and storage of meat products,frozen dough technology of cereals and oilseeds products,transgenic fruit and vegetable processing and storage as well as dairy products processing and storage,which would lay a theoretical foundation for further research and application prospects of antifreeze protein in aquatic products,of which the future research direction was discussed and prospected.