| 新型抗冻剂——不冻蛋白质的研究与发展前景 |
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| 引用本文： | 赵丽冰,钟细娥,詹耀才.新型抗冻剂——不冻蛋白质的研究与发展前景[J].中国食品添加剂,2007(4):59-61. |
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| 作者姓名： | 赵丽冰 钟细娥 詹耀才 |
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| 作者单位： | 广东省食品工业研究所,广东省食品工业公共实验室,广州,510308 |
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| 摘 要： | 不冻蛋白质是一种具有改变冰晶形态和抑制冰晶重结晶性质的新型抗冻剂。简要地介绍了不冻蛋白质的性质、起源、应用及发展趋势。
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| 关 键 词： | 不冻蛋白质 性质 发展前景 |
| 文章编号： | 1006-2513（2007）04-0059-03 |
| 修稿时间： | 2007-06-01 |
Research and developing prospect of the new-style antifreeze Ice Structuring Proteins |
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| ZHAO Li-big,ZHONG Xi-e,ZHAN Yao-cai.Research and developing prospect of the new-style antifreeze Ice Structuring Proteins[J].China Food Additives,2007(4):59-61. |
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| Authors: | ZHAO Li-big ZHONG Xi-e ZHAN Yao-cai |
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| Affiliation: | Guangdong Food Industry Institute, Guangdong Provincial Public Laboratory of Food Industry, Guangzhou 510308, China |
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| Abstract: | Ice Structuring Proteins(ISP)are the new-style antifreeze which modify morphology and inhibite the recrystallization of the ice.In this article,the characteristics,original,application and foreground were briefly discussed. |
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| Keywords: | Ice Structuring Proteins characteristics prospect |
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