摘要
从目前研究中发现改性可从多种角度入手,最常用的改性手段是改变蛋白质分子间作用力、减小分子量。该文综述物理改性、化学改性、酶改性及复合改性各改性方法对蛋白质理化性质影响以及部分研究成果,叙述各改性方法的优劣,为后期针对性开发新型蛋白产品提供理论参考。
Modification can start from various aspects according to presenting study,changing molecular interactions between proteins and decreasing molecular weights were most commonly used. The aim of this review was to summarize the physical,chemical,enzyme modification and parts of the results,to describe the advantages and disadvantages of different methods of modification,provided theoretical reference for the development of new protein products in the future.
出处
《粮食与油脂》
北大核心
2015年第1期16-19,共4页
Cereals & Oils
基金
国家863课题(2013AA102208)
关键词
蛋白质
改性
理化性质
protein
modification
physicochemical properties
