|
|||||
|
|
| 糖基化反应改善水产蛋白功能特性的研究进展 | |
| 引用本文： | 陈欣,黄和,李中权. 糖基化反应改善水产蛋白功能特性的研究进展[J]. 中国食物与营养, 2010, 0(4): 35-38 |
| 作者姓名： | 陈欣 黄和 李中权 |
| 作者单位： | 1. 广东海洋大学食品科技学院,湛江,524025 2. 广东海洋大学水产学院,湛江,524025 |
| 摘 要： | 糖基化反应是改善蛋白质功能特性的一种有效方法。本文主要介绍蛋白质糖基化反应的机理、糖基化反应对水产蛋白功能特性的影响以及国内外的研究进展。 |
| 关 键 词： | 糖基化反应 水产蛋白 功能特性 |
Functional Properties Improvement of Aquatic Protein with Glycosylation Reaction |
|
| CHEN Xin,HUANG He,LI Zhong-quan. Functional Properties Improvement of Aquatic Protein with Glycosylation Reaction[J]. Food and Nutrition in China, 2010, 0(4): 35-38 | |
| Authors: | CHEN Xin HUANG He LI Zhong-quan |
| Affiliation: | CHEN Xin1,HUANG He1,LI Zhong-quan2 (1 College of Food Science , Technology,Guangdong Ocean University,Zhanjiang 410128,2 Fisheries College,Zhanjiang 410128) |
| Abstract: | Glycosylation reaction was an effective method in improving functional property of protein. The mechanism of protein glycosylation reaction was introduced. Effects on functional properties of aquatic protein by glycosylation reaction and its progress were reviewed . |
| Keywords: | Glycosylation Reaction Aquatic Protein Functional Properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |