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合成类蛋白的研究进展 被引量：6

The research progresses in plastein synthesis
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摘要 类蛋白反应不仅能有效去除蛋白水解物的苦味,而且能改善蛋白质的营养成分,并且在改善蛋白质的功能特性方面也起到一定效果。本文综述了合成类蛋白反应的反应机制、影响因素以及应用前景。 Plastein reaction not only could effectively diminish the bitter taste of protein hydrolysate, but also could improve the nutritional ingredient of protein. Moreover, to some extent, it could also improve the functional properties of protein mechanism, influence factor prospect of plastein reaction were n this essay, the and application discussed.
作者 张微 霍贵成
机构地区 东北农业大学乳品科学教育部重点实验室
出处 《食品工业科技》 CAS CSCD 北大核心 2007年第6期243-245,197,共4页 Science and Technology of Food Industry
关键词 类蛋白反应 水解 合成 营养特性 功能特性 plastein reaction hydrolyse synthesis nutritional properties functional properties
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献25

  • 1Doucet D,Gauthier S F,Otter D E,et al.Enzyme-induced gelation of extensively hydrolyzed whey proteins by alcalase:Comparison with the plastein reaction and characterization of interaction[J].J Agric Food Chem,2003,51:6036～6042.
  • 2Determan H,Eggenschwiler S,Michel W.Plastein reaction Ⅶ Molecular weight distribution of the product of enymic condensation[J].Annals de Chemistry,1965,690:182～188.
  • 3Fujimaki M,Kato H,Arai S.Yamashita M.Application of microbial proteinases to soybean and other materials to improve acceptability[J].Journal of Applied Bacteriology,1971,34:119～131.
  • 4Yamashita M,Arai S,Tanimoto S,et al.Condeusation reaction occurring during plastein formation by a-chymotrypsin[J].Agricultural and Biological Chemistry,1973,37:953～954.
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  • 7amashita M,Arai S,Tsai S.Plastein Reaction as a Method for Enhancing the Sulfur-Containing Amino Acid Level of Soybean Protein[J].J Agr Food Chem,1971,19(6):1151～1154.
  • 8Lorenzen P,Schieber A,Bruckner H,et al.Characterization of pancreatic casein plasteins[J].Nahrung.1996,40(1):7～11.
  • 9R J H Williams,V L Brownsell,A T Andrews.Application of the plastein reaction to mycoprotein:I Plastein synthesis[J].Food Chemistry,2001,72:329～335
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二级参考文献5

  • 1张雅丽,王凤翼,宋世廉,许多,季瑛.蛋白质酶法修饰的初步探讨──大豆蛋白和芝麻蛋白的合成类蛋白质研究[J].食品与发酵工业,1994,20(2):8-13. 被引量：24
  • 2Michiko Yamashita, Soichi arai, Yoshimasa Amano et al. A novel one - step process for enzymatic incorporation of amino acids into proteins:application to soy protein and flour for enhancing their methione levels[J ]. Agric Biol Chem, 1979,43(5),1 065～1 068.
  • 3Michiko Watanabe, Atsuko Shimada, Etsuko Yazawa. Proteinaceous surfactants proudced from gelatin by enzymatic modification: application to preparation of food items [J ].Journal of Food Science,1981,46,1 738～1 981.
  • 4Fujimaki M, Arai S, Yamashita M. Enzymic protein degradation and resynthesis for protein improvement. In R. E. Feeney, Whitaker J R ed. Food proteins: improvement through chemical and enzymatic modification [ M ]. Washington,DC:American Chemical Society,1977. 156～187.
  • 5Kevia N Pearce, John E Kinsella. Emulsifying progerties of proteins: evaluation of turbidimetric Technique [J ] .J Agric Food Chem,1978,26(3) :716～722.

共引文献33

同被引文献98

引证文献6

二级引证文献14

食品工业科技
2007年 第6期

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