摘要
植物蛋白的功能性质是制约其应用的重要因素,酶水解是改善蛋白质功能性质的常用主要手段。高压不但能改变蛋白质分子结构而改善蛋白质的功能性质,而且能促进酶水解蛋白质生成新的多肽产物。综述了高压对蛋白质结构的影响,高压对蛋白质酶水解的影响以及高压对蛋白质功能性质的影响等方面的研究进展。
The undesirable properties of vegetable proteins were the main hamper for their applications. Enzymatic modification was broadly used to improve the functional properties. High pressure can not only affect protein conformation that influence the functional properties but al- so promote the enzymatic proteolysis. In this paper, the research advance of the formation changes and functional properties variations and the enzymatic hydrolysis of proteins subjected to high pressure were reviewed.
出处
《安徽农业科学》
CAS
2015年第10期292-294,共3页
Journal of Anhui Agricultural Sciences
基金
西南科技大学博士基金项目(12ZX7109)
关键词
高压
蛋白质
结构
酶水解
功能性质
High pressure
Protein
Conformation
Enzymatic hydrolysis
Functional properties
