| 脂肪氧化诱导鱼蛋白聚集变性研究进展 |
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| 引用本文： | 章银良,安巧云,杨慧. 脂肪氧化诱导鱼蛋白聚集变性研究进展[J]. 食品研究与开发, 2011, 32(11): 161-164 |
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| 作者姓名： | 章银良 安巧云 杨慧 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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| 摘 要： | 综述鱼脂肪氧化、鱼蛋白质变性以及脂肪氧化对蛋白质影响等方面的研究进展.明确提出鱼品质的下降的一个重要原因是由脂肪氧化诱导引起蛋白质劣变,下一步研究重点是探索脂肪氧化诱导蛋白质变性的机理.
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| 关 键 词： | 脂肪氧化 蛋白质变性 氧化诱导 品质劣变 机理 |
Progress of Denaturation of Fish Protein Induced by Lipid Oxidation |
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| ZHANG Yin-liang,AN Qiao-yun,YANG Hui. Progress of Denaturation of Fish Protein Induced by Lipid Oxidation[J]. Food Research and Developent, 2011, 32(11): 161-164 |
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| Authors: | ZHANG Yin-liang AN Qiao-yun YANG Hui |
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| Affiliation: | ZHANG Yin-liang,AN Qiao-yun,YANG Hui(School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China) |
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| Abstract: | Progress of fish fat oxidation,fish protein denaturation and protein effected by fat oxidation was summarized.Protein deterioration induced by fat oxidation is an important factor of fish quality decreased.The next research should focus on the mechanism of protein deterioration induced by fat oxidation. |
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| Keywords: | lipid oxidation protein denaturation oxidation induction quality deterioration mechanism |
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