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东北农业大学学报(英文版)
2006,13
(1)
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Journal of Northeast Agricultural University(English Edition)
2006,13
(1)
Progress and Application of Plastein Reaction in Food Proteins
作 者：
ZHOU Zunlai;FENG Zhibiao
单 位：
;College of Food Science and Technology, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC
关键词：
plastein reaction;food protein;application
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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