食品中蛋白质糖基化接枝的研究进展

在食品领域,基于Maillard反应机理的蛋白质和多糖糖基化方法是蛋白质改性方法的一种绿色有效方法,属于蛋白质化学改性范畴,在此反应中,蛋白质与糖发生共价接枝,不需要添加任何化学试剂作为催化剂,仅加热就可使反应自发进行,以往的研究表明,蛋白质的糖基化是提高蛋白质功能特性及其他应用性质的有效途径之一。文章系统介绍了蛋白质糖基化的结构、反应机理、糖链在蛋白质糖基化中的主要作用、糖基化方法,并对蛋白质糖基化的研究方向进行了探讨和展望。一方面,由于蛋白质糖基化方法的一些局限性,难以实现可控性和工业性、规模化应用,如何更好地利用跨学科的思路,对现有糖基化方法进行研究探讨,在达到糖基化过程的可控性和工业化方面将是关注热点。另一方面,如何更好地拓展糖基化产物的应用性,也是今后的研究热点。

Research Progress on the Applications of Protein Glycosylation (Grafting) in Food Industry

In the field of food science, protein and polysaccharide glycosylation based on Maillard reaction mechanism is an effective and green method for protein modification, and belongs to the category of chemical modification of protein. In this reaction, protein is covalently grafted with sugar, and the reaction proceeds spontaneously by heating alone and does not require addition of any chemical catalyst. Previous studies have shown that protein glycosylation is one of the effective ways to improve the functional properties and other application features of proteins. In this paper, the structure and reaction mechanism of protein glycosylation, major function of sugar chain in protein glycosylation, method of glycosylation, and research directions of protein glycosylation were introduced and discussed. Due to certain limitations of protein glycosylation methods, it is difficult to achieve controllability, industrialization, and large-scale applications. The areas that receive wide attention include methodologies to utilize interdisciplinary approaches to study the existing glycosylation methods, and controllability and industrialization of the glycosylation process. Moreover, methods to expand the application of glycosylated products will also be a potential hot research topic in the future.