文章摘要
马天怡,张唯唯,何振东,唐长波,王耀松.碱性氨基酸改造食品蛋白质功能性研究进展[J].精细化工,2021,38(2):0
碱性氨基酸改造食品蛋白质功能性研究进展
Recent advances in basic amino acids modifying functionalities of food proteins
投稿时间:2020-07-30  修订日期:2020-09-20
DOI:
中文关键词: 碱性氨基酸  食品蛋白质  结构与功能  食品体系  稳定性  改造机制
英文关键词: basic amino acid  food proteins  structure and functionality  food systems  stability  mode of action
基金项目:国家自然科学基金青年基金项目(31401530;31501509);国家重点研发计划政府间国际科技创新合作项目(2019YFE0103800)
作者单位E-mail
马天怡 南京林业大学 15805191201@163.com 
张唯唯 南京林业大学  
何振东 南京林业大学  
唐长波 南京农业大学  
王耀松 南京林业大学 yaosongwang@njfu.edu.cn 
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中文摘要:
      有机小分子物质碱性氨基酸——精氨酸、赖氨酸及组氨酸在食品蛋白质功能性改造中的应用越来越广泛。该文介绍了碱性氨基酸的结构和基本的物化性质以及食品蛋白质的结构及其在食品体系中的功能性,着重分析了碱性氨基酸对不同食品体系中的蛋白质结构修饰和功能性(水化性、乳化性和凝胶性)及食品体系稳定性的影响,并阐述其中的改造机制。此外,还指出了碱性氨基酸对植物源性蛋白改造方面以及对大宗代表性食品蛋白的其他功能性改造方面缺少研究等问题,并作了展望。该文旨在为系统理解碱性氨基酸改造食品蛋白功能性的理论及其实际应用提供参考。
英文摘要:
      The organic small molecules like basic amino acids (BAA) arginine, lysine and histidine have been extensively used in the food protein modification for the improved functional properties. The introduction to the structures of BAA and their physicochemical characteristics, the inherent structures food protein and the exerting functional roles in the food systems as well, has been fully reviewed. In particular, the impact of BAA on the modifications of structures and functionalities (hydration, emulsifying and gelling properties) of a variety of protein sources in the common food systems and the potential mode of action(s) of BAA modifying proteins involved in them also have been systematically illustrated. Moreover, it is stressed that the lack of research orientation, relevant novel techniques and prospects in the functional improvement of plant-derived proteins and other representative mass food proteins by employing BAA. This review is intended to provide a reference for the full understanding of the theory for BAA modifying proteins and extend the utilization of BAA in foods.
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