蛋白质糖基化接枝改性研究进展

Research progress on grafting modification of protein glycosylation

食品蛋白质的糖基化改性可通过美拉德反应使蛋白质分子的ε-氨基与糖分子的还原性羰基进行共价结合而实现,该过程不需任何化学催化剂参与,是一种绿色有效的化学改性方法。文章系统介绍了蛋白质糖基化的反应机理、反应标志物、改性方法以及功能特性,并对糖基化的研究方向进行了探讨。

Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction,which does not require any chemical catalyst,and is a green and effective chemical modification method.We systematically introduced the reaction mechanism,reaction markers, modification methods and functional properties of protein glycosylation,and discussed the research direction of protein glycosylation.