酶法与非酶法磷酸化改性食品蛋白质的研究进展

磷酸化是一种重要的蛋白质修饰改性手段,可以有效改善食物蛋白质的功能性质,如乳化性、溶解性、凝胶性、热稳定性等。蛋白质磷酸化改性方法主要可分为酶法与非酶法两种,其中酶法磷酸化常使用蛋白激酶作为磷酸基团的供体,对蛋白质进行修饰。主要的蛋白激酶包括环磷酸腺苷依赖蛋白激酶(CAMPdPK)和酪蛋白激酶Ⅱ(CK-Ⅱ)。非酶法磷酸化常见的改性试剂主要包括三氯氧磷、焦磷酸钠、三聚磷酸钠和葡萄糖-6-磷酸等。本文对近年来蛋白质磷酸化的有关报道进行了总结归纳,并通过介绍磷酸化蛋白的磷酸键性质、磷酸化肽段及位点的鉴定,阐述了不同磷酸化试剂的反应机制及其对蛋白质构效关系的影响,为通过定向的磷酸化修饰而改善蛋白质特定的功能性质提供了理论依据与参考。

Research Progress of Enzymatic and Non-Enzymatic Phosphorylation of Food Proteins

As an important protein modification method,phosphorylation can effectively improve the functional properties of food proteins,such as emulsification,solubility,gelation,thermal stability,etc. The methods of phosphorylation can be divided into enzymatic and non-enzymatic phosphorylation. For enzymatic phosphorylation,the protein kinase that is used for protein phosphorylation mainly includes cyclic adenosine monophosphate dependent protein kinase(CAMPdPK)and casein kinase II(CK-II). For non-enzymatic phosphorylation,the reagents that are used for protein phosphorylation,such as phosphorus oxychloride,sodium pyrophosphate,sodium tripolyphosphate and glucose-6-phosphate are introduced. In this article,the recent research of protein phosphorylation was reviewed. The reaction mechanism of different phosphorylation reagent was discussed by identifying the phosphate linkages,the phosphopeptides and phosphorylation sites from phosphorylated proteins. Furthermore,the effects of different phosphorylation reagents on the structure-function relationship of phosphorylated proteins were discussed. This article provides a theoretical basis and reference for the improvement of specific functional properties of proteins through directional phosphorylation modification.