作　　者： ;

机构地区： 东北农业大学食品学院

出　　处： 《食品科学》 2009年第21期485-488,共4页

摘　　要： 鸡蛋清因其良好凝胶性通常以蛋白粉的形式作为食品配料用于肉制品、鱼糜制品等食品中。蛋清蛋白粉凝胶(性)强度主要取决于蛋清蛋白质本身的结构,而专用蛋清蛋白粉的高凝胶(性)强度可通过蛋清蛋白质结构修饰得以实现。前期研究证明,蛋清蛋白质与多糖糖基化接枝改性能够显著提高蛋清蛋白质凝胶性且优于其它改性方法,因此,研究糖基化产物结构与凝胶强度之间的关系,是进一步广泛应用糖基化蛋白的关键因素,也是蛋白质糖基化研究中的新课题。探讨糖基化蛋白质结构与其凝胶性之间的关系,为蛋清卵白蛋白糖基化改性技术工业化应用提供一定的理论基础。 Egg white is usually used as a food ingredient in meat and surimi and other products due to its excellent gelling properties. The gel strength of egg white powder depends largely on its structure and accordingly the high gel strength of egg white powder could be gained by modifying protein structure. Previous studies indicated that glycosylation between egg white protein and polysaccharide to improve gelling properties of egg white protein is superior to other modification methods. Thus, correct understanding of the correlation between structure of protein glycosylates and gel strength can tremendously favor the extensive applications of glycosylated protein. This conclusion will provide some theoretical bases for industrial applications of glycosylation modification technology in the production of egg white protein-related products.

关 键 词： 糖基化 结构 凝胶性 卵白蛋白 蛋清

领　　域： [轻工技术与工程] [轻工技术与工程]