生物法蛋白质改性技术

蛋白质的功能特性在食品加工中起着非常重要的作用,但不同食品体系和应用中要求蛋白质发挥不同的功能特性。植物蛋白资源广,价格便宜,但在食品中缺乏令人满意的功能特性而受到限制。通过生物方法--酶法,在温和条件下利用蛋白酶,定向地改变蛋白质的构象,增加极性基团的数量,降低多肽链的分子量,来改变蛋白质的功能特性,生产出多种具有特殊加工功能特性的蛋白品种。

Biological modification techniques of protein

Although the functional characteristics of protein play very important role in food processing, the requirements for them differ in different food systems. Vegetable protein is both abundant in resources and cheap but is limited due to lacking satisfactorily functional features in foods. By means of biological modification techniques of protein, which is called enzyme method of modification, the conformation of protein can be directionally changed, the quantity of polarized groups can be increased, and the molecular weight of a polypeptide chain can be reduced. Consequently the functional characteristics of protein can be modified, and various kinds of protein with special processing features can be produced by utilizing protein enzyme under temperate conditions.