食品蛋白质的琥珀酰化修饰研究进展

Review on succinylated modification of food proteins

摘要: 琥珀酰化修饰是一种常用的蛋白质结构修饰手段,其通过增加蛋白质分子净负电荷含量而改变蛋白质结构,从而使蛋白质性质显著改善。本文综述了蛋白质的琥珀酰化修饰条件以及修饰后蛋白质主要功能性质的变化程度,为蛋白质改性研究提供参考依据。

Abstract: Succinylation is one of the modification method of protein,which increase the net charge of protein and change its structure,resulting in improvement of its functional properties.In this paper,the reaction condition,level of succinylation and change of functional properties of protein were reviewed. It would provide the references for protein modification.