| Progress and Application of Plastein Reaction in Food Proteins |
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| 作者姓名： | ZHOU Zunlai FENG Zhibiao |
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| 作者单位： | College of Food Science and Technology，Northeast Agricultural University，Harbin Heilongjiang 150030，PRO |
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| 基金项目： | 黑龙江省哈尔滨市青年基金 |
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| 摘 要： | Plastein reaction is considered a reversal of the usual protein hydrolysis by proteinase, which was applied to prepare a higher-molecular, protein-like substance. It can improve biological value and functional properties of food proteins, meliorate flavor of protein hydrolysates and, especially, provide a way to synthesize new sources of proteins. Although the mechanism(s) of the plastein reaction is not clarified, it will have great values in food industry with the development of technologies in enzymology and microbiology.
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| 关 键 词： | 合成类蛋白 食物蛋白 纤维蛋白 食品营养 |
| 文章编号： | 1006-8104（2006）-01-0081-08 |
| 收稿时间： | 2005-04-04 |
Progress and Application of Plastein Reaction in Food Proteins |
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| ZHOU Zunlai FENG Zhibiao.Progress and Application of Plastein Reaction in Food Proteins[J].Journal of Northeast Agricultural University,2006,13(1):81-84. |
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| Authors: | ZHOU Zunlai FENG Zhibiao |
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| Abstract: | Plastein reaction is considered a reversal of the usual protein hydrolysis by proteinase, which was applied to prepare a higher-molecular, protein-like substance. It can improve biological value and functional properties of food proteins, meliorate flavor of protein hydrolysates and, especially, provide a way to synthesize new sources of proteins. Although the mechanism(s) of the plastein reaction is not clarified, it will have great values in food industry with the development of technologies in enzymology and microbiology. |
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| Keywords: | plastein reaction food protein application |
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