蛋白质熔球态结构的形成及其加工特性研究进展  

Research Progress on the Formation and Processing Characteristics of Molten Globule Structure Protein

作　　者：高健 李祥鹏 石彦国[1] 王冰[1] 刘琳琳[1] 张娜[1] GAO Jian;LI Xiang-peng;SHI Yan-guo;WANG Bing;LIU Lin-lin;ZHANG Na(Key Laboratory of Food Science and Engineering,College of Food Scienceand Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2019年第9期351-356,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31871747);国家自然科学基金青年科学基金项目(31301602);国家重点研发计划(2016YFD0400402);哈尔滨商业大学2018年研究生创新科研资金项目(YJSCX2018-541HSD)

摘　　要：球蛋白在经过一定条件处理时会形成熔球态蛋白质,本文对蛋白质折叠与去折叠过程中熔球态的诱导方法和捕获技术进行综述,并系统阐述了熔球态蛋白加工性质相比于天然状态蛋白质的改善程度,对于提升相关产品的技术水平提供了理论依据和实践价值。The globulins will form molten globule when processed under certain conditions.In this paper,induction methods and capture techniques of molten globule during protein folding and unfolding were reviewed,and the improvement of the processing properties of molten globule compared with the native state was systematically explained.It provides a theoretical basis and practical value for enhancing the technological level of related products.

关 键 词：球蛋白 熔球态 折叠 结构 功能 

分 类 号：TS201.2[轻工技术与工程—食品科学]