| 抗冻蛋白及其在食品工业中的应用 |
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| 引用本文： | 代焕琴,郭索娟,卢存福. 抗冻蛋白及其在食品工业中的应用[J]. 食品与发酵工业, 2001, 27(12): 44-49 |
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| 作者姓名： | 代焕琴 郭索娟 卢存福 |
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| 作者单位： | 1. 北京林业大学生物学院,
2. 北京林业大学资源学院, |
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| 基金项目： | 国家自然科学基金(No.39800118)和霍英东青年教师基金(No.71030)资助项目 |
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| 摘 要： | 抗冻蛋白是具有热滞性 ,能改变冰晶的形态和抑制冰重结晶的一类蛋白质 ,本文简要介绍了各种抗冻蛋白的结构、功能、特征。对其在冷冻食品工业的原料生产、加工、和储藏运输中的应用及存在的问题进行了系统的综述
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| 关 键 词： | 抗冻蛋白 重结晶 冷冻食品 |
| 修稿时间： | 2001-09-18 |
Antifreeze Proteins and Their Application in Food Industry |
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| Dai Huanqin Guo Sujuan Lu Cunfu. Antifreeze Proteins and Their Application in Food Industry[J]. Food and Fermentation Industries, 2001, 27(12): 44-49 |
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| Authors: | Dai Huanqin Guo Sujuan Lu Cunfu |
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| Affiliation: | Dai Huanqin 1 Guo Sujuan 2 Lu Cunfu 1 1 |
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| Abstract: | Antifreeze proteins(AFPs)are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice.This review briefly gives an overview of the feature,activity,biochemical characteristic of all kinds of AFPs.In particular,its possible use in food processing is disscussed.In frozen foods,it may inhibit recrystallization during freezing,storage,transport and thawing,thus preserving food texture by reducing cellular damage and also minimizing the loss of nutrients by reducing drip.However,many more studies are needed to properly assess the use AFPs in food. |
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| Keywords: | antifreeze protein(AFPs) recrystallization frozen food |
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