碱性氨基酸改造食品蛋白质功能性研究进展

Recent advances in basic amino acids modifying functionalities of food proteins

摘要:

有机小分子物质碱性氨基酸——精氨酸、赖氨酸及组氨酸在食品蛋白质功能性改造中的应用越来越广泛。该文介绍了碱性氨基酸的结构和基本的物化性质以及食品蛋白质的结构及其在食品体系中的功能性，着重分析了碱性氨基酸对不同食品体系中的蛋白质结构修饰和功能性（水化性、乳化性和凝胶性）及食品体系稳定性的影响，并阐述其中的改造机制。此外，还指出了碱性氨基酸对植物源性蛋白改造方面以及对大宗代表性食品蛋白的其他功能性改造方面缺少研究等问题，并作了展望。该文旨在为系统理解碱性氨基酸改造食品蛋白功能性的理论及其实际应用提供参考。

Abstract:

The organic small molecules like basic amino acids (BAA) arginine, lysine and histidine have been extensively used in the food protein modification for the improved functional properties. The introduction to the structures of BAA and their physicochemical characteristics, the inherent structures food protein and the exerting functional roles in the food systems as well, has been fully reviewed. In particular, the impact of BAA on the modifications of structures and functionalities (hydration, emulsifying and gelling properties) of a variety of protein sources in the common food systems and the potential mode of action(s) of BAA modifying proteins involved in them also have been systematically illustrated. Moreover, it is stressed that the lack of research orientation, relevant novel techniques and prospects in the functional improvement of plant-derived proteins and other representative mass food proteins by employing BAA. This review is intended to provide a reference for the full understanding of the theory for BAA modifying proteins and extend the utilization of BAA in foods.