蛋白质的生物和化学改性

Biological and Chemical Modification of Protein

生物酶或化学法改性食品蛋白质 ,是提高食品功能特性的重要途径。生物酶有酶源易于得到 ,应用更安全 ,并且可将蛋白质改性到所期望的功能值 ;化学法的乙酰化、磷酸化、糖基化、交联反应 ,在改变结构和功能性方面 ,对提高蛋白质功能特性比酶法更有效。

Protein modification using enzymatic or chemical modification is important tool for tailoring food proteins into products with very different functional properties.The use of enzymatic modification as a 'natural'way of changing protein functionality shoud have priority over chemical modification in cases where enzymes are available and modification of the pritein is extensive enough to give desired functional properties with acceptable processing costs.Chemical modification is generally more efficient than enzymatic modufication with regard to structural and functional changes.Chemical modification,especially acylation,phosphorylation,glycosylation and cross linking reactions,are however,interesting as efficient methods for transforming protein.