食品蛋白质改性研究

Modification of Food Protein

该文综述酰化作用、磷酸化作用、脱酰胺作用、糖基化作用、共价交联作用、蛋白水解作用、物理改性及基因工程改性等8种蛋白质改性技术及最新进展。

This article reviewed the modification methods of protein, including acylation, phosphoryla-tion, deamidation, glycosylation, covalent cross-linking effect, proteolysis, physical modification, genetic engineering modification.