谷物蛋白糖基化改性对其功能特性影响研究进展  

On the Advance in the Research of the Effect of Glycosylation Modification on Functional Properties of Cereal Protein

作　　者：王海林[1,2] 施源德 陈盛[1] 项雷文[1] WANG Hailin1,2,SHI Yuande1,CHEN Sheng1,XIANG Leiwen1(1.Fuqing Branch of Fujian Normal University, Fuqing, Fujian, 350300, China;2.Fujian Normal University, Fuzhou, Fujian, 350117, China)

机构地区：[1]福建师范大学福清分校海洋与生物工程学院,福建福清350300 [2]福建师范大学生命科学院,福建福州350117

出　　处：《福建师大福清分校学报》2018年第2期72-77,共6页Journal of Fuqing Branch of Fujian Normal University

基　　金：福州市科技局项目(2017-G-80);企业横向项目(HX201733);校级科研项目(107104)

摘　　要：谷物蛋白不佳的功能特性,限制了其在食品领域中的应用.通过糖基化改性谷物蛋白,能够有效地改善谷物蛋白的功能特性.文章对糖基化改性对谷物蛋白功能特性的影响展开论述,并进行展望,以期为谷物蛋白的进一步研究和应用提供参考.As the poor functional characteristic of cereal proteins have restricted their application in the food industry, glycosylation modification is adopted as an effective way to improve their functional properties. The paper mainly reviews the influence of glycosylation modification on functional properties of cereal proteins and look forward to its prospect to provide a reference to the further research and application of cereal proteins.

关 键 词：谷物蛋白 糖基化 共价复合物 功能特性 

分 类 号：Q946.1[生物学—植物学]