| 蛋白质氧化及其对乳蛋白结构与功能性的影响 |
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| 引用本文： | 崔旭海,孔保华. 蛋白质氧化及其对乳蛋白结构与功能性的影响[J]. 中国乳品工业, 2008, 36(1): 44-47 |
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| 作者姓名： | 崔旭海 孔保华 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 摘 要： | 乳清蛋白氧化及其对蛋白质结构与功能性的影响已引起广泛关注。从氨基酸残基侧链的改变、羰基衍生物的生成以及蛋白质聚合物形成等三方面讨论了乳蛋白氧化的可能机理。今后拟系统研究乳品加工条件下乳蛋白氧化对制品功能特性的影响。
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| 关 键 词： | 蛋白氧化 乳蛋白 功能性 蛋白质 蛋白氧化 蛋白结构 功能性 影响 proteins milk properties functional structure effects oxidation 功能特性 制品 加工条件 乳品 研究 系统 机理 聚合物 |
| 文章编号： | 1001-2230（2008）01-0044-04 |
| 收稿时间： | 2007-03-30 |
| 修稿时间： | 2007-03-30 |
Protein oxidation and its effects on the structure and functional properties of milk proteins |
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| CUI Xu-hai,KONG Bao-hua. Protein oxidation and its effects on the structure and functional properties of milk proteins[J]. China Dairy Industry, 2008, 36(1): 44-47 |
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| Authors: | CUI Xu-hai KONG Bao-hua |
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| Abstract: | Milk protein oxidation and its effects on the structure and functional properties of milk proteins have aroused a wide attention at present. The mechanisms of protein oxidation were discussed from three aspects, modification of amino acid residue side chains, generation of carbonyl derivatives and formation of protein polymers. The effect of milk protein oxidation on the functional properties of milk products should be further studied in the near future. |
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| Keywords: | protein oxidation milk protein functional properties |
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