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类蛋白反应条件及其机理探讨 被引量：16

Review on the conditions and mechanism of plastein reaction
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摘要 文章介绍了类蛋白反应的历史、反应条件、反应机理、产物物理化学特性以及其在食品行业潜在的应用,并详细阐明了类蛋白反应各种反应机制在类蛋白反应产物形成过程中的贡献。 The history, reaction conditions, mechanism and potential application of plastein reaction were systemically reviewed for further research. The possibility of Condensation reaction and transpeptidation reaction during plastein reaction was discussed in detail.
作者 姚玉静 崔春 邱礼平 陈黎斌
机构地区 广东食品药品职业学院 华南理工大学轻工与食品学院
出处 《中国调味品》 CAS 北大核心 2009年第2期45-48,共4页 China Condiment
关键词 类蛋白反应 机理 应用 plastein reaction mechanism application
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献22

  • 1Michiko Yamashita , Soichi Arai , Masao Fuiimaki. Platein Reaction for Food Protein Improvement , Journal of Agriculture and Food Chemistry, 1976, 24:6.
  • 2Julio C. Monti and Rolf Jost. Papain- Catalyzed Synthesis of Methionine - Enriched Soy Plasteins . Average Chain Length of the Plastein Peptides. Journal of Agriculture and Food Chemistry, 1979(27):6.
  • 3Lozano P , Combes D. α - Chymotrypsin in plastein synthesis : influence of substrate concentration on enzyme activity. Biotechnology and Applied Biochemistry, 1 9 9 1, 14: 212-221.
  • 4Fujimaki M , Kato H , Arai S, et al. Application of microbial proteinases to soybean and other materials to improve acceptability . especially through the formation of plastein, Journal of Applied Bacteriology, 1 9 7 1 , 3 4 : 119-131.
  • 5Sukan G , Andrews AT. Application of the plastein reaction to caseins and to skim milk power I . Protein hydrolysis and plastein formation . Journal of Dairy Research, 1982, 49: 265-278.
  • 6Andrews AT, Alichanidis E. The plastein reaction revisited : evidence for a purely aggregation reaction mechanism. Food Chemistry, 1990,35: 243-261.
  • 7Brownsell VL , Williams RJH , Andrews AT. Application of the plastein reaction to mycoprotein : II . PI- astein properties. Food Chemistry, 2001, 72: 337-346.
  • 8Doucet D , Gauthier SF , Otter DE, et al. Enzyme--induced gelation of extensively hydrolyzed whey proteins by alcalase : comparison with the plastein reaction and characterization of interaction . Journal of Agriculture and Food Chemistry, 2003,51: 6036-6042.
  • 9Sukan G, Andrews AT. Application of the plastein reaction to caseins and to skim milk power Ⅱ. Chemical and physical properties of the plasteins and mechanism of plastein formation . J Dairy Research , 1982, 49: 279-293.
  • 10Fujimaki M, Arai S, Yamashita M. Enzymatic protein degradation and resynthesis for protein improvement. In Food Proteins : Improvement through Chemical and Enzymatic Modification , ed. Feeney RE & Whitaker. American Chemical Society , Washington , DC , USA , 1977. 156-187.

同被引文献200

引证文献16

二级引证文献54

中国调味品
2009年 第2期

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