摘要
胶原蛋白是动物体内含量最丰富的蛋白质,独特的三螺旋结构和氨基酸组成使其具备独特的理化特性和生物学特性,被广泛应用于食品、皮革、制药和组织工程等领域。然而,由于胶原蛋白对热敏感,加热时易发生热变性,三螺旋结构被破坏,其特性随之改变,因此,了解胶原蛋白的热稳定性机理及调控措施对胶原蛋白的开发与应用极其重要。本文介绍了胶原蛋白的结构特征,归纳了近年来胶原蛋白热稳定性的研究进展和研究手段,重点综述影响胶原蛋白热稳定性的因素,探讨未来胶原蛋白热稳定性研究的重点和方向,以期为胶原蛋白热稳定性研究与应用提供参考和指导。
Collagen is the most abundant protein in animals. Due to the excellent physicochemical properties and biological properties based on triple helix structure and amino acid composition, collagen has been widely used in food,leather, pharmacy and tissue engineering and other fields. However, collagen is heat-sensitive and its properties will change along with the collapse of its triple helix under heating. Consequently, the knowledge of the thermal stability of collagen and regulation measures is important to practical applications of collagen. This paper attempted to provide a quick overview of the structure of collagen. The latest research advances and methods related to the thermal stability of collagen were summarized. The review focused on the factors affecting the thermal stability of collagen. At last, the prospects of studies of the thermal stability of collagen were pointed out in order to provide a theoretical basis for the further researches.
作者
高玲玲
侯成立
高远
王振宇
张德权
Gao Lingling;Hou Chengli;Gao Yuan;Wang Zhenyu;Zhang Dequan(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beo＇ing 100193)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第5期195-207,共13页
Journal of Chinese Institute Of Food Science and Technology
关键词
胶原蛋白
三螺旋
热稳定性
collagen
triple helix
thermal stability
