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中国精品科技期刊2020
曾冰蕙,郝梦真,刘桂蓉,等. 酪蛋白糖基化改性的研究进展[J]. 食品工业科技,2023,44(6):477−484. doi: 10.13386/j.issn1002-0306.2022050351.
引用本文: 曾冰蕙,郝梦真,刘桂蓉,等. 酪蛋白糖基化改性的研究进展[J]. 食品工业科技,2023,44(6):477−484. doi: 10.13386/j.issn1002-0306.2022050351.
ZENG Binghui, HAO Mengzhen, LIU Guirong, et al. Research Progress of Casein Glycosylation and Changes in Functional Properties[J]. Science and Technology of Food Industry, 2023, 44(6): 477−484. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050351.
Citation: ZENG Binghui, HAO Mengzhen, LIU Guirong, et al. Research Progress of Casein Glycosylation and Changes in Functional Properties[J]. Science and Technology of Food Industry, 2023, 44(6): 477−484. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050351.

酪蛋白糖基化改性的研究进展

Research Progress of Casein Glycosylation and Changes in Functional Properties

  • 摘要: 随着人们对食物的营养要求提高以及食品加工工业技术的发展,蛋白质的修饰加工已成为食品工业关注热点之一。相比于其它化学修饰,糖基化修饰产物的安全性更高,在改善食品感官特性方面应用潜力巨大。本文综述了酪蛋白糖基化反应的研究进展,包括共价连接糖基化反应和非共价连接糖基化反应,以及糖基化反应对酪蛋白功能特性的影响,综合分析影响酪蛋白糖基化改性的糖基化方法和糖基种类。糖基化改性是一种具有广阔应用前景及社会意义的蛋白质改性手段,可以从多个方面提高酪蛋白的功能特性,以期为乳制品加工产业乃至食品开发研究提供一定的帮助。

     

    Abstract: With the rising nutritional requirements of food and the advancement of technology in the food industry, protein modification has become one of the food industry's top concerns. Glycosylation products are safer than other chemical modifications ones and have a significant deal of potential to enhance food's sensory qualities. This article summarizes the progression of casein glycosylation interactions, including covalently bonded and non-covalently linked reactions, and analyses the effect of glycosylation on the functional properties of casein. Glycosylation is a promising and socially significant protein modification strategy that can improve the functional qualities of casein in a number of ways, potentially helping the dairy processing industry and even food innovation research.

     

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