摘要
水产品是人类摄取优质动物性蛋白的主要来源之一,其品质是影响消费的重要因素。蛋白质是水产品肌肉组织的主要组成成分,是决定水产品品质和加工适用性的物质基础。水产品贮藏加工过程中品质易受到不同因素的影响而造成变化,除了脂质氧化、微生物外,蛋白质氧化已被证明是重要的影响因素之一。蛋白质氧化能改变蛋白质的分子结构,进而改变其功能特性,最终影响产品品质。本文综述了水产品中蛋白质氧化领域的国内外最新研究进展,简要介绍了水产品中蛋白氧化的发生机制和途径,重点论述了蛋白质氧化对水产品品质的影响规律及控制方面的研究进展,旨在为贮藏加工过程中蛋白质氧化控制及水产品品质改良提供参考依据。
Aquatic product is one of the main sources providing high quality animal protein for people.Its quality is an important factor affecting the consumption of aquatic products.Protein is the major component of aquatic product muscle tissue which is the material basis of determining aquatic product quality and processing applicability.During storage and processing,aquatic product is easily influenced by diverse factors resulting in the change of characteristics.Except lipid oxidation and microbe pollution,protein oxidation has been proven to be the important factor.The protein oxidation of aquatic product muscle can change the molecular structure of protein and furthermore affect its functional properties.It ultimately have critical impacts on the product quality.This paper summarizes the latest research progress on protein oxidation in aquatic products,aiming to briefly clarify the mechanism of protein oxidation in aquatic products and how it affects the quality of aquatic products,and provide reference for precise control and utilization of protein oxidation during storage and processing of aquatic products.
作者
李学鹏
刘慈坤
王金厢
蔺博燕
李文协
朱文慧
励建荣
林洪
LI Xue-peng;LIU Ci-kun;WANG Jin-xiang;LIN Bo-yan;LI Wen-xie;ZHU Wen-hui;LI Jian-rong;LIN Hong(National&Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural Products,National R&D Branch Centre for Surimi and Surimi Products Processing,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
出处
《食品工业科技》
CAS
北大核心
2019年第18期319-325,333,共8页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31771999,31301569,31571868)
中国博士后基金项目(2015M582143)
关键词
水产品
蛋白质氧化
途径
品质
控制
aquatic product
protein oxidation
approach
quality
control
