磷酸化改性对南极磷虾蛋白功能特性的影响

Effects of phosphorylation modification on the functional properties of Antarctic krill protein

中文关键词:  南极磷虾蛋白  功能特性  磷酸化  改性

英文关键词:Antarctic krill protein  functional properties  phosphorylation  modification

中文摘要:

      目的 以磷酸化南极磷虾蛋白为原料, 蛋白功能特性为评价指标研究磷酸化改性对南极磷虾蛋白功能特性的影响。方法 功能特性的评价方法采用国际通用方法。结果 磷酸化改性能够明显改善南极磷虾蛋白的溶解性、吸油性、乳化性、起泡性及泡沫稳定性, 但其确切的改性机制仍需开展深入研究。结论 磷酸化改性能够改善南极磷虾蛋白的功能特性, 拓展了南极磷虾蛋白的应用领域和范围。

英文摘要:

      Objective To investigate the effects of phosphorylation on the functional properties of Antarctic krill protein according to the protein function as evaluation index, taking phosphorylated Antarctic krill protein as raw material. Methods The evaluation method of functional characteristics adopted the international general method. Results Phosphorylation modification could significantly improve the solubility, oil absorption, emulsification,foaming and foam stability of Antarctic krill protein. However, the exact mechanism of modification still needs to be further studied Conclusion Phosphorylation modification can improve the functional properties of Antarctic krill protein and expand the application field and scope of Antarctic krill protein.