小麦面筋蛋白糖基化改性研究进展  

Advances in Glycosylation Modification of Wheat Gluten Protein

作　　者：刘剑颖 宋宇康 熊晓辉[1] 薛峰[2] 李晨[1] Liu Jianying;Song Yukang;Xiong Xiaohui;Xue Feng;Li Chen(College of Food Science and Light Industry,Nanjing Tech University,Nanjing 211816;School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023)

机构地区：[1]南京工业大学食品与轻工学院,南京211816 [2]南京中医药大学药学院,南京210023

出　　处：《中国粮油学报》2023年第6期194-202,共9页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省农业科技自主创新资金项目[CX(21)3110]。

摘　　要：小麦面筋蛋白是麦谷蛋白和麦醇溶蛋白与水结合形成的独特产物,具有优良的黏弹性和延伸性,但是由于水溶性差,应用受到较大限制。蛋白质的糖基化修饰,是将糖类物质以共价键连接的方式导入蛋白质分子中,糖基化能改善面筋蛋白溶解性、乳化性和起泡性等性质,使其应用于不同领域。本文从面筋蛋白糖基化的机理、糖的种类、糖基化对面筋蛋白理化性质的影响、糖基化面筋蛋白的应用等方面综述了小麦面筋蛋白糖基化的研究进展。Wheat gluten protein is a unique product formed by combining glutenin and gliadin with water,having excellent viscoelasticity and elongation.However,its application is greatly limited due to poor water solubility.Glycation modification of proteins is the introduction of glycans into protein molecules by covalent bonding.Glycation can improve the properties of gluten proteins,such as solubility,emulsification and foaming,etc.,making them applicable in different fields.In this paper,the progress of wheat gluten protein glycation from the mechanism of gluten protein glycation,the types of sugars,the effect of glycosylation on the physicochemical properties of gluten protein,and the application of glycated gluten protein were reviewed.

关 键 词：小麦面筋蛋白 糖基化 结构 功能性质 改性 

分 类 号：TS201.1[轻工技术与工程—食品科学]