食品科学2017，Vol.38Issue(5)：299-304,6.DOI:10.7506/spkx1002-6630-201705048
金属离子对蛋白质凝胶化行为的影响研究进展
A Review of Effects of Metal Ions on Gelation Behavior of Protein
摘要
Abstract
Gelation is one of the main functional properties of protein.The gel formation of protein is affected by many physicochemical factors,and metal ion is one of the major factors affecting protein gelation behavior.The mechanism of the gel formation of protein is elaborated in this paper.Additionally,this article reviews the effects of metal ions on the microstructure,physicochemical characteristics,aggregation behavior,molecular conformation and main molecular forces of protein gels and the value of protein gelation for researchers is predicted in order to provide a theoretical guidance for further researches of the mechanism of action metal ions on protein gelation and the improvement of protein gel products.关键词
金属离子/蛋白质/凝胶化/聚集/分子构象Key words
metal ions/protein/gelation/aggregation/molecular conformation分类
轻工纺织引用本文复制引用
邵瑶瑶,赵燕,徐明生,徐丽兰,汪雄,涂勇刚..金属离子对蛋白质凝胶化行为的影响研究进展[J].食品科学,2017,38(5):299-304,6.基金项目
国家自然科学基金地区科学基金项目(31460400 （）
31360398) （）
江西省杰出青年人才资助计划项目(20162BCB23031) （20162BCB23031）
江西省青年科学家培养对象计划项目(20153BCB23028) （20153BCB23028）
江西省科技支撑计划项目(20151BBF60022) （20151BBF60022）
