食品与发酵工业2017，Vol.43Issue(10)：283-288,6.DOI:10.13995/j.cnki.11-1802/ts.014002
蛋白质及多肽作为水产品抗冻剂的应用及其机理
Application and mechanisms of proteins and polypeptides as cryoprotectants in aquatic products
刘建华 1苏琦 1罗亚洪 1刘书来 1丁玉庭1
作者信息
- 1. 浙江工业大学 海洋学院,浙江杭州,310014
- 折叠
摘要
Abstract
Aquatic products are consumers' favorite products due to its nutrients and easy digestion.However,aquatic products are easy to deteriorate because of their higher water and protein content.The protein denaturation occurs frequently during frozen storage.Cryoprotectant is considered to be one of the most effective ways to prevent frozen aquatic products from protein denaturation.The cryoprotactants,such as saccharides,polyphosphates,hydrosol,proteins and hydrolysates have been widely studied.This study elaborated the denaturation mechanism of aquatic products.The relevant studies around the world and the application of proteins and polypeptides as cryoprotectants were discussed.The underlying mechanisms of cryoprotective effect were elucidated.This study provides a theoretical guidance for novel protein cryoprotectants.关键词
冷冻变性/蛋白质/多肽/冷冻贮藏/抗冻剂Key words
frozen denaturation/protein/polypeptide/frozen storage/cryoprotectants引用本文复制引用
刘建华,苏琦,罗亚洪,刘书来,丁玉庭..蛋白质及多肽作为水产品抗冻剂的应用及其机理[J].食品与发酵工业,2017,43(10):283-288,6.
