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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
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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

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二级参考文献32

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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
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引证文献5

二级引证文献43

食品与发酵工业
2012年 第8期

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