抗冻蛋白的制备及对冷冻面筋蛋白的改良研究进展

冷冻面团在运输储藏过程中，温度波动引起的冰晶生长和重结晶会导致面团品质劣变，致使最终产品感官特性变差，消费性下降，这限制了冷冻面团的大规模应用。面筋蛋白作为冷冻面团的重要组分，在冻藏过程中冰晶对其特性的影响与冷冻面团的品质密切相关。抗冻蛋白（AFPs）能够与冰晶结合，调控冰晶生长行为，对冷冻面筋蛋白有着很好的改良效果。但生物体内的天然AFPs含量少，提取纯化困难，这使AFPs一直以来难以实现工业化生产与应用，因此，探寻合适的制备方法提高AFPs的产量对于AFPs的发展是至关重要的。本文即综述了AFPs的生产现状及对冷冻面筋蛋白的改良研究，以期为AFPs在冷冻面制品中的应用提供理论基础。

Research progress on preparation of antifreeze protein and its improvement on frozen gluten protein

During the transportation and storage of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuation will lead to the deterioration of dough quality, resulting in the deterioration of sensory properties of the final product and the decrease of consumability, which limits the large-scale application of frozen dough. As an important component of frozen dough, the effect of ice crystals on the properties of gluten protein is closely related to the quality of frozen dough. Antifreeze proteins(AFPs) can bind to ice crystal, regulate the growth behavior of ice crystal, and has a good improvement effect on frozen gluten protein. However, due to the low content of natural AFPs in organisms, it is difficult to extract and purify AFPs, which makes it difficult to realize industrial production and application all the time. Therefore, it is crucial for the development of AFPs to explore an appropriate preparation method to increase the yield of AFPs. In this study, the production status of AFPs and its improvement on frozen gluten protein were reviewed in order to provide a theoretical basis for the application of AFPs in frozen flour products.