脱酰胺改性蛋白和肽的研究进展  

Research Progress of Deamidation-induced Modification of Proteins and Peptides

作　　者：廖兰[1] 赵谋明[2] 汪少芸[1] 黎清金[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2013年第9期340-345,共6页Food Science

基　　金：国家自然科学青年基金项目(31201287)

摘　　要：自然界中大多数蛋白富含酰胺基团(天冬氨酰胺和谷氨酰胺),这些侧链酰胺基团在一定条件下易发生脱酰胺反应变成羧基、释放氨气、伸展蛋白。对于食品蛋白,脱酰胺是制备功能性蛋白的重要途径之一;对于人体蛋白或肽,脱酰胺引发蛋白和肽的反转、延展和老化。本文深入阐述现今脱酰胺改性对食物蛋白和人体蛋白(或肽)作用和反应机制的研究进展和发展趋势,以期为后续学者深入研究脱酰胺改性在食品加工和生物医学的应用提供一定的参考。Many proteins have high levels of amide-containing amino acids such as glutamine and asparagine.These side chains are susceptible to deamidation reaction,thus resulting in the release of ammonia,transformation to acidic groups and partial unfolding of proteins or peptides.This conversion of the amides in acidic groups has important implication on food and human proteins and peptides.Deamidation of food proteins offers an effective way for producing functional food proteins,whereas deamidated human proteins or peptides undergo turnover,degradation and aging.In this review,extensive information regarding deamidation of proteins and peptides from foods and human as well as the underlying mechanisms has been described,which will supply useful information for the application of deamidation in food processing and biomedical science.

关 键 词：蛋白 肽 脱酰胺 改性 

分 类 号：TQ464.7[化学工程—制药化工]