变性蛋白在复性过程中的结构变化研究进展  

Research progress in structural changes of denatured proteins during renaturation

作　　者：邹灵 任丽琨 李笑梅[1] 陈凤莲[1] 高健 李祥鹏 石彦国[1] 张娜[1] ZOU Ling;REN Li-Kun;LI Xiao-Mei;CHEN Feng-Lian;GAO Jian;LI Xiang-Peng;SHI Yan-Guo;ZHANG Na(College of Food Science and 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,哈尔滨150076

出　　处：《食品安全质量检测学报》2020年第7期2037-2043,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金面上项目(31871747)。

摘　　要：蛋白质在一定条件下会发生变性,对于部分变性蛋白来说在合适条件下会发生复性,其在复性过程中结构会发生一系列变化,对蛋白质复性过程结构变化的研究,对于生命科学以及食品行业有着深远的意义。本文首先对蛋白质在不同处理条件下变性及复性技术的研究现状进行了阐述,对蛋白质复性过程结构变化常用的表征方法进行总结,其次对蛋白质热力学及动力学的研究进行了综述,最后介绍了蛋白质在复性过程中可能存在的中间态,并就蛋白质复性过程中结构变化探索的焦点和热点进行了展望。Proteins undergo denaturation under certain conditions.For some denatured proteins,renaturation will occur under appropriate conditions.The structure of the protein will undergo a series of changes during the renaturation process.The research on the structural change of protein renaturation process is of great significance to life science and food industry.This paper described the research status of denaturation and renaturation techniques of proteins under different treatment conditions,summarized the commonly used characterization methods of structural changes in protein renaturation process,reviewed the research on the thermodynamics and kinetics of proteins,and introduced the possible intermediate states of proteins in the refolding process.

关 键 词：蛋白质 变性 复性 表征方法 中间态 

分 类 号：TS201.21[轻工技术与工程—食品科学]