| 抗冻蛋白及其在食品工业中的应用 |
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| 引用本文： | 胡爱军,丘泰球,郑捷.抗冻蛋白及其在食品工业中的应用[J].食品工业科技,2002,23(6):75-77. |
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| 作者姓名： | 胡爱军 丘泰球 郑捷 |
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| 作者单位： | 1. 华南理工大学食品与生物工程学院,广州,510640
2. 海南亚洲太平洋酿酒有限公司质检部,海口,570206 |
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| 摘 要： | 抗冻蛋白具有特殊的功能和热滞迟性质,能够降低冰点,抑制冰晶的生长和重结晶,修饰冰晶的形态。本文阐述了抗冻蛋白的分子结构、分类及其功能特性和抗冻机制,并论述了抗冻蛋白在食品工业中的应用。
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| 关 键 词： | 抗冻蛋白 分子结构 食品工业 |
| 文章编号： | 1002-0306(2002)06-0075-03 |
| 修稿时间： | 2001年11月23 |
Antitreeze proteins and their applications in tood industry |
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| Hu,Aijun et.al.Antitreeze proteins and their applications in tood industry[J].Science and Technology of Food Industry,2002,23(6):75-77. |
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| Authors: | Hu Aijun etal |
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| Affiliation: | Hu Aijun et.al |
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| Abstract: | Antifreeze proteins have special functions and characteristics of thermal hysteresis.They can lower the freezing point,inhibit ice g rowing and recrystallization,and modify ice morpholog y.This paper presents their structure,classification,functional characteristics and the principles of antifreezing as well as their applications in food industry. |
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| Keywords: | antifreeze proteins molecular structure food industry |
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