期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

糖基化反应改善鱼肉肌原纤维蛋白功能特性及其机制研究进展 被引量：5

Functional Properties Improvement and Its Mechanisms of Fish Myofibrillar Proteins by Glycation:A Review
下载PDF
导出
摘要 糖基化反应是一种有效改善蛋白质功能特性的方法。文中结合国内外有关鱼肉肌原纤维蛋白糖基化改性的最新研究进展,综述了糖基化改性对于鱼肉肌原纤维蛋白功能特性的影响,探讨了鱼肉肌原纤维蛋白—多糖复合物的形成及其功能特性变化的机理。 Glycation is an effective method to improve functional properties of proteins. The paper reviews the glycation on fish myofihrillar proteins in recent years. The effect of glycation on the functional properties of fish myofibrillar proteins is summarized. The mechanisms of formation and modified functional properties of fish myofibrillar proteins-polysaccharides conjugates are also discussed.
作者 刘建华 丁玉庭
机构地区 浙江工业大学生物与环境工程学院 南昌大学食品科学与技术国家重点实验室
出处 《食品与发酵工业》 CAS CSCD 北大核心 2012年第8期132-136,共5页 Food and Fermentation Industries
基金 南昌大学食品科学与技术国家重点实验室开放基金(SKLF-KF-201206)
关键词 糖基化 鱼肉肌原纤维蛋白 功能特性 机理 glycation, fish myofibrillar proteins, functional properties, mechanism
分类号 TS254.1 [轻工技术与工程—水产品加工及贮藏工程]
  • 相关文献

参考文献29

  • 1Oliver C M , Melton L D, Stanley R A. Creating proteins with novel functionality via the Maillard reaction : A review [J ]. Critical Reviews in Food Science and Nutrition, 2006, 46 (4) : 337 -350.
  • 2Chang K L B , Chang J J, Shiau C Y, et al. Biochemical, microbiological, and sensory changes of sea bass ( Lateo-labrax japonicus ) under partial freezing and refrigerated storage [ J ]. Journal of Agricultural and Food Chemistry, 1998,46 (2) ; 682 -686.
  • 3Kristinsson H G, Hultin H O. Effect of low and high pH treatment on the functional properties of cod muscle proteins [J ]. Journal of Agricultural and Food Chemistry, 2003,51 (17) : 5 103 -5 110.
  • 4Dua S, Mahajan A, Mahajan A. Improvement of functional properties of rapeseed ( Brassica campestris Var. Toria) preparations by chemical modification[ J] ? Journal of Agricultural and Food Chemistry, 1996,44 ( 3) : 706 - 710.
  • 5Tang C H , Wu H , Chen Z, et al. Formation and properties of glycinin - rich and p - conglycinin - rich soy protein isolate gels induced by microbial transglutaminase [ J ]. Food Research International, 2006 , 39 ( 1 ) : 87 — 97.
  • 6Kato A, Sasaki Y, Furuta R, et al. Functional protein -polysaccharide conjugate prepared by controlled dry - heating of ovalbumin - dextran mixtures [ J ] . Agricultural and Biological Chemistry, 1990,54 (1) : 107 - 112.
  • 7Kato A, Shimokawa K, Kobayashi K. Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation [ J ]. Journal of Agricultural and Food Chemistry, 1991,39 (6) : 1 053 -1 056.
  • 8Nakamura S, Ogawa M,Nakai S, et al. Antioxidant activity of a Maillard - type phosvitin - galactomannan conjugate with emulsifying properties and heat stability [ J]. Journal of Agricultural and Food Chemistry, 1998,46 (10): 3 958 -3 963,.
  • 9Matsudomi N, Nakano K, Soma A, et al. Improvement of gel properties of dried egg white by modification with galactomannan through the Maillard reactionf J]. Journal of Agricultural and Food Chemistry, 2002,50 (14) : 4 113 -4 118.
  • 10Nakamura S, Kato A, Kobayashi K. Enhanced antioxidant effect of ovalbumin due to covalent binding of polysaccharides [ J ]. Journal of Agricultural and Food Chemistry, 1992,40 (11) : 2 033 -2 037.

二级参考文献32

  • 1罗永康,张爱荣.糖基化反应改善蛋白质功能特性的研究进展[J].食品科技,2004,29(7):4-6. 被引量：28
  • 2张爱荣,沈慧星,罗永康,周琼.鲢鱼肉肌原纤维乳糖蛋白的制备及其溶解性[J].中国农业大学学报,2005,10(3):95-98. 被引量：9
  • 3Aoki T,Hiidome Y,Kitahata K,et al.Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction[J].Food Research International,1999,32(2):129-133.
  • 4Laura Jiménez-Castaéo,Mar Villamiel,Rosina López-Fandi(n)o.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21(3):433-443.
  • 5Makoto H,Koichi N,Koki O,et al.Reduced immunogenicity of β-lactoglobulin by conjugation with carboxymethy dextran[J].Journal of Bioconjugate Chemistry,2000,11(1):84-93.
  • 6Wooster T J,Augustin.β-Lactoglobulin-dextran Maillard conjugates:Their effect on interfacial thickness and emulsion stability.Journal of Colloid and Interface Science,2006,303(2):564-572.
  • 7Kato A,Mifuru R,Matsudomi N,et al.Functional casein-polysaccharide conjugates prepared by controlled dry heating[J].Bioscience,Biotechnology,and Biochemistry,1992,56(4):567-571.
  • 8Saeki H.Preparation of neoglycoprotein from carp myofibrillar protein by maillard reaction with glucose:biochemical properties and emulsifying properties[J].Journal of Agricultural and Biological Chemistry,1997,45(3):680-684.
  • 9Saeki H,Inoue K.Improved solubility of carp myofibrillar proteins in low ionic strength medium by glycosylation[J].Journal of Agricultural and Food Chemistry,1997,45(9):3419-3422.
  • 10Sato R,Sewage T,Kashmir H,et al.Preparation of neoglycoprotein from carp myofibrillar protein and alginate oligosaccharide:improved solubility in low ionic strength medium[J].Journal of Agricultural and Food Chemistry,2000,48(1):17-21.

共引文献20

同被引文献102

  • 1张爱荣,沈慧星,罗永康,周琼.鲢鱼肉肌原纤维乳糖蛋白的制备及其溶解性[J].中国农业大学学报,2005,10(3):95-98. 被引量：9
  • 2齐军茹,杨晓泉,廖劲松,彭志英.大豆蛋白-多糖干热制备复合物及其反应机理研究 (Ⅰ)共价复合物的制备及生成机理探讨[J].食品科学,2006,27(1):65-68. 被引量：20
  • 3吴园涛,孙恢礼.海洋贝类蛋白资源酶解利用[J].中国生物工程杂志,2007,27(9):120-125. 被引量：28
  • 4Oliver, Christine M Melton, Laurence D, et al. Creating proteins with novel functionality via the Maillard Reaction: A Review[ J ] .Critical Reviews in Food Science and Nutrition,2006, 46(4) :337-350.
  • 5Maria Julia Spotti, Martina J Perduea, Andrea Piagentini, et al.Does dextran molecular weight affect the mechanical properties of whey protein/dcxtran conjugate gels [ J ]. Food Hydrocolloids, 2013,32:204-210.
  • 6Akio Kato, Ryusuke Mifuru, Naotoshi Matsudomi, et al. Functional casein-polysccharide conjugates prepared by conrolled dry heating[ J].Biosci Biotech Biochem,1992,56(4) :567-571.
  • 7Dan Zhu, Sprinivasan Damodaran, Johna Lucey. Formation of Whey Protein Isolate (WPI) -Dextran Conjugates in Aqueous Solutions [ J ]. Agric Food C hem, 2008 ( 56 ) : 7113 - 7118.
  • 8Wittayachai Lertittikul, Soottawat Benjakul, Munehiko Tanaka. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH[ J ]. Food Chemistry, 2007 ( 100 ) : 669-6"77.
  • 9Giovanni Rialdi, Ezio Battistel.Thermodynamics of proteins in unusual environments [ J ] . Biophysical Chemistry, 2007 ( 126 ) : 65 -79.
  • 10Sasahara K, McPhie P, Minton A P. Effect of dextran on protein stability and conformation attributed to macromolecular crowding [ J ]. Journal of Molecular Biology, 2003, 326 ( 4 ) : 1227-1237.

引证文献5

二级引证文献41

食品与发酵工业
2012年 第8期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部