等电点沉淀法鱼分离蛋白结构与功能变化研究进展.pdf

250 2015, Vol.36, No.01 食品科学 ※专题论述 等电点沉淀法鱼分离蛋白结构与 功能变化研究进展 * 王 伟，刘俊荣 ，马永生，吴 忠，田元勇 （大连海洋大学食品科学与工程学院，辽宁大连 116023 ） 摘  要：以蛋白质分离提取为出发点，系统回顾了国内外有关分离蛋白特别是鱼分离蛋白的研究现状，阐述基于等 电点絮凝沉淀原理的蛋白分离技术在食品蛋白配料中的重要性。集中探讨了分离后蛋白质结构与性质的变化，现有 研究均表明分离过程中蛋白质空间结构的变化与分离鱼蛋白产物的食品功能特性具有相关性。因此研究鱼分离蛋白 的结构变化规律，对于通过调控以改善鱼蛋白配料的食品功能特性有重要指导意义。 关键词：蛋白分离；食品蛋白配料；功能；鱼蛋白 Advances in Research on Structural and Functional Variation of Fish Protein Isolate Extracted by Isoelectric Precipitation * WANG Wei, LIU Junrong , MA Yongsheng, WU Zhong, TIAN Yuanyong (College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China) Abstract: The current status of studies on the extraction and processing of isolated proteins is reviewed systematically with emphasis on fish protein isolate. Various food protein ingredients extracted from different raw materials based on isoelectric precipitation method are discussed with particular emphasis on the development and utilization of fish protein. The present analysis is focused on the conformation and structure of the protein molecules during isolation. Research has shown that large changes in conformation and structure are always accompanied by significant changes in functional properties of the protein isolates. Therefore, it is essential to explore the mechanism of protein molecular structure during isolation in order to regulate specific functional properties of the fish protein ingredients. Key words: protein isolation; food protein ingredients; functional properties; fish protein 中图分类号：TS254.1 文献标志码：A 文章编号：1002-6630 （2015 ）01-0250-06 doi:10.7506/spkx1002-