抗冻蛋白在食品工业中的应用现状及前景

Applications and Prospect of Antifreeze Proteins in Food Industry

DOI：10.3969/j.issn.1673-1689.2012.09.001

中文关键词: 抗冻蛋白 食品工业 分类 抗冻机理

英文关键词: antifreeze proteins food industry classification antifreeze mechanisms

基金项目:国家自然科学基金项目(31171637)

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中文摘要:

抗冻蛋白具有特殊的功能和热滞性质,能够降低冰点、抑制冰晶的生长和重结晶,修饰冰晶的形态。作者回顾了近年来抗冻蛋白的研究进展,对目前已知的抗冻蛋白的种类、结构特点、功能性质及抗冻机理做了介绍,并阐述了抗冻蛋白在食品工业中的应用现状和前景。

英文摘要:

Antifreeze proteins have special functions and characteristics of thermal hysteresis.They can lower the freezing point,inhibit ice growing and recrystallization,and modify ice morphology.The article reviewed the recent advance in antifreeze protein,and introduced its types,structure properties,functional characteristics and antifreeze mechanisms as well as their applications and prospect in food industry.

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