食源性糖蛋白糖链结构的研究进展  

Progress on glycanstructure of glycoprotein

作　　者：赵文竹[1] 张宏玲[1] 陈月皎 于志鹏[1] 马勇[1] 刘静波[2] 励建荣[1] ZHAO Wen-zhu ZHANG Hong-ling CHEN Yue-jiao YU Zhi-peng MA Yong LIU Jing-bo LI Jian-rong(College of Food Science and Engineering,Bohai University,National ＆ Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013, China Lab of Nutrition and Functional Food, Jilin University, Changchun 130062, China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]吉林大学营养与功能食品研究室,吉林长春130062

出　　处：《食品工业科技》2017年第6期370-375,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31601479);渤海大学博士启动项目(0515bs020)

摘　　要：糖蛋白作为一种结合蛋白质,是由寡糖链与蛋白质共价相连构成的分子,具有多种生物活性。糖链作为糖蛋白的组成部分,发挥重要生理活性,影响糖蛋白的构象并且参与糖蛋白生理功能。文章综述了糖蛋白的生物活性和糖链结构,同时对糖蛋白生物活性与糖链结构的相关性研究进行了分析,旨在为后续深入的研究和应用提供参考。Glycoprotein is a kind of binding protein, which consists ot relatively small number oI monosaccnarme umt- aHu protein linked through a variety of covalent forms. Glycoprotein possesses plenty of biological activities. Glycan chain as a component of glycoprotein plays an important physiological activity,influencing glycoprotein＇ s conformation and takeing part in physiological functions of glyeoprotein. The review focused on the biological activities and glycanstrueture of glycoprotein. In addtion, the activities and glycanstructure relationship of glyeoprotein was addressed, aimed to provide a reference for subsequent in depth study and application.

关 键 词：糖蛋白 生物活性 糖链结构 

分 类 号：TS201[轻工技术与工程—食品科学]