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中国精品科技期刊2020
李云亮,周安奇,阮思煜,等. 酶促类蛋白反应的研究进展[J]. 食品工业科技,2022,43(22):454−462. doi: 10.13386/j.issn1002-0306.2021120083.
引用本文: 李云亮,周安奇,阮思煜,等. 酶促类蛋白反应的研究进展[J]. 食品工业科技,2022,43(22):454−462. doi: 10.13386/j.issn1002-0306.2021120083.
LI Yunliang, ZHOU Anqi, RUAN Siyu, et al. Research Progress of Enzyme Catalyzed Plastein Reactions[J]. Science and Technology of Food Industry, 2022, 43(22): 454−462. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120083.
Citation: LI Yunliang, ZHOU Anqi, RUAN Siyu, et al. Research Progress of Enzyme Catalyzed Plastein Reactions[J]. Science and Technology of Food Industry, 2022, 43(22): 454−462. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120083.

酶促类蛋白反应的研究进展

Research Progress of Enzyme Catalyzed Plastein Reactions

  • 摘要: 酶促类蛋白反应是指将浓缩的蛋白水解物,在适宜的条件下,经蛋白酶催化成蛋白质类似物的过程。酶促类蛋白反应不仅可以弥补天然蛋白质在氨基酸组成上的缺陷,提高蛋白质功能性,改善蛋白水解物的风味,为科研和生产提供新的蛋白质来源,而且利用该方法获得的产品生物利用率高,无毒副作用,所以受到了科学界的广泛关注并逐渐被应用到食品工业之中。本文综述了酶促类蛋白反应的机理、影响因素、产物特性及其在食品领域的应用,以期为食品品质的改善提供新的方法,为新型食品的开发提供新的途径。

     

    Abstract: Enzyme catalyzed plastein reactions refer to the process of catalyzing concentrated protein hydrolysate into protein analogues by protease under suitable conditions. Enzyme catalyzed plastein reactions can not only make up for the defects of natural protein in the amino acid composition, improve protein functionality and the flavor of protein hydrolysates, and provide new protein sources for scientific research and production, but also the products obtained by this method have high bioavailability, and no side effects, so it has received extensive attention from the scientific community and has been gradually applied to the food industry. This article introduces the mechanism, influencing factors, product characteristics and applications of enzyme catalyzed plastein reactions in the food field, in order to provide new methods for the improvement of food quality and new ways for the development of new foods.

     

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