摘要
定位酶修饰对蛋白质的表面性质(如乳化性、起泡性)有一定程度的改善,这些表面性质的变化产生的原因是蛋白酶特异性地断裂蛋白质的肽键,从而导致蛋白质结构发生变化,结构变化主要包括蛋白质的表面张力、疏水性、柔性等。从蛋白酶的作用位点及其处理程度对底物蛋白结构改变的角度,综述了酶修饰蛋白质水解后表面性质的变化,并分析蛋白质结构对其表面性质的影响。
The modification of localized enzymes can improve superficial properties of proteins like emulsion and foaming properties. The reason of the changes is mostly due to the breakage of peptide bonds, which attribute to the changes of protein structure characteristic,including surface tension, hydrophobicity and lexibility etc. This paper summarizes the changes of protein superficial, properties, and analyses the effect of the structure characters on the changes.
出处
《大豆通报》
2008年第2期33-36,共4页
Soybean Bulletin
关键词
酶修饰
蛋白质结构
乳化性
起池性
Enzyme modification
Protein structure
Emulsion
Foaming
