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变性蛋白在复性过程中的结构变化研究进展
引用本文:邹灵,任丽琨,李笑梅,陈凤莲,高健,李祥鹏,石彦国,张娜. 变性蛋白在复性过程中的结构变化研究进展[J]. 食品安全质量检测学报, 2020, 11(7): 2037-2043
作者姓名:邹灵  任丽琨  李笑梅  陈凤莲  高健  李祥鹏  石彦国  张娜
作者单位:哈尔滨商业大学食品工程学院
基金项目:国家自然科学基金面上项目(31871747)
摘    要:蛋白质在一定条件下会发生变性,对于部分变性蛋白来说在合适条件下会发生复性,其在复性过程中结构会发生一系列变化,对蛋白质复性过程结构变化的研究,对于生命科学以及食品行业有着深远的意义。本文首先对蛋白质在不同处理条件下变性及复性技术的研究现状进行了阐述,对蛋白质复性过程结构变化常用的表征方法进行总结,其次对蛋白质热力学及动力学的研究进行了综述,最后介绍了蛋白质在复性过程中可能存在的中间态,并就蛋白质复性过程中结构变化探索的焦点和热点进行了展望。

关 键 词:蛋白质   变性   复性   表征方法   中间态
收稿时间:2020-02-08
修稿时间:2020-03-27

Research progress in structural changes of denatured proteins during renaturation
ZOU Ling,REN Li-Kun,LI Xiao-Mei,CHEN Feng-Lian,GAO Jian,LI Xiang-Peng,SHI Yan-Guo,ZHANG Na. Research progress in structural changes of denatured proteins during renaturation[J]. Journal of Food Safety & Quality, 2020, 11(7): 2037-2043
Authors:ZOU Ling  REN Li-Kun  LI Xiao-Mei  CHEN Feng-Lian  GAO Jian  LI Xiang-Peng  SHI Yan-Guo  ZHANG Na
Affiliation:College of Food Science and Engineering, Harbin University of Commerce
Abstract:Proteins undergo denaturation under certain conditions. For some denatured proteins, renaturation will occur under appropriate conditions. The structure of the protein will undergo a series of changes during the renaturation process. The research on the structural change of protein renaturation process is of great significance to life science and food industry. This paper described the research status of denaturation and renaturation techniques of proteins under different treatment conditions, summarized the commonly used characterization methods of structural changes in protein renaturation process, reviewed the research on the thermodynamics and kinetics of proteins, and introduced the possible intermediate states of proteins in the refolding process.
Keywords:protein   denaturation   renaturation   characterization method   intermediate state
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