食品蛋白质的糖基化反应:美拉德反应或转谷氨酰胺酶途径  

A Review on the Glycosylation of Food Proteins by Maillard Reaction or Transglutaminase-catalyzed Reaction

作　　者：宋春丽[1,2] 赵新淮[2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2013年第9期369-374,共6页Food Science

基　　金：国家"863"计划项目(2013AA102205);黑龙江省高等学校科技创新团队建设计划项目(2010td11)

摘　　要：糖蛋白具有独特的功能性质。本文综述食品蛋白质的2种不同糖基化反应途径:广泛采用的美拉德反应途径和最近开发的转谷氨酰胺酶催化途径,简述美拉德反应蛋白质糖基化的化学机制、产物结构与重要功能性质变化;同时,介绍转谷氨酰胺酶催化的蛋白质糖基化的优点,及其对一些蛋白质功能性质的影响和该途径未来的研发潜力。The present paper reviews the two different approaches for the glycosylation of food proteins,i.e.,Maillard reaction as the most widely used one and transglutaminase-catalyzed reaction as a recently developed one.The chemical mechanisms involved in the glycosylation of food proteins based on Maillard reaction as well as the structure and important function properties of reaction products are described in this review.Meanwhile,we introduce the advantage of transglutaminase in catalyzing protein glycosylation as well as its influence on some funtional properties of proteins and future development potential.

关 键 词：食品蛋白质 糖基化 美拉德反应 转谷氨酰胺酶 

分 类 号：Q816[生物学—生物工程]