抗冻蛋白在食品中应用研究进展及安全性分析

Research Progress of Antifreeze Proteins Application in Food and Its Safty Analysis

DOI：10.3969/j.issn.1673-1689.2012.05.002

中文关键词: 抗冻蛋白 食品 应用 转基因 安全

英文关键词: antifreeze proteins(AFPs) food application gene modification safty

基金项目:国家自然科学基金项目(31171637);中央高校基本科研业务费专项资金项目(JUDCF10060)

摘要点击次数: 140

全文下载次数: 967

中文摘要:

抗冻蛋白是一类具有提高生物抗冻能力的蛋白质类化合物的总称,具有降低冰点、修饰冰晶形态、抑制重结晶等特性。对抗冻蛋白在食品原料生产及加工和贮藏中的应用研究进展进行简要的概述并对其安全性进行了简单分析,以期为抗冻蛋白在食品领域的应用提供参考。

英文摘要:

Antifreeze proteins(AFPs) is the general name of proteins which have the ability to enhance antifreeze capacity of organisms.They can lower the freezing point,modify morphology and inhibited the recrystallization of the ice,etal.In this article,applications of AFPs in food material production,processing and storage were outlined and its safty were analysised briefly in order to provide reference to future application of AFPs in food industry.

查看全文 查看/发表评论 下载PDF阅读器