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  • 程珊,王稳航,路福平.基于蛋白质交联的氧化酶特性与应用[J].食品科学技术学报,2017,35(3):36-42.    [点击复制]
  • CHENG Shan,WANG Wenhang,LU Fuping.Enzymatic Properties of Oxidases and Their Application in Covalent Cross-Linking of Proteins[J].Journal of Food Science and Technology,2017,35(3):36-42.   [点击复制]
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基于蛋白质交联的氧化酶特性与应用
程珊,王稳航,路福平
0
(天津科技大学 食品工程与生物技术学院, 天津 300457;天津科技大学 生物工程学院, 天津 300457)
摘要:
蛋白质交联属于蛋白质改性修饰的一部分,是重组食品与新型食品制造的重要内容。与化学交联、物理交联相比,酶法交联因其反应条件温和、不产生副产物、交联效果好等特点,成为最为容易接受的一种蛋白质交联方式。除谷氨酰胺转胺酶外,一些氧化酶也被证明能够在蛋白质分子间形成共价键而形成交联。介绍了目前应用较多的酚氧化酶(酪氨酸酶、漆酶)、过氧化物酶以及赖氨酰氧化酶的酶学性质、交联机制等,并对其在食品蛋白质交联中研究现状以及潜在应用进行总结与展望。
关键词:  氧化酶  蛋白质修饰  氧化  共价交联
DOI:10.3969/j.issn.2095-6002.2017.03.005
投稿时间:2017-04-12
基金项目:国家自然科学基金面上项目(31671806)。
Enzymatic Properties of Oxidases and Their Application in Covalent Cross-Linking of Proteins
CHENG Shan,WANG Wenhang,LU Fuping
(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457,China;College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
Abstract:
Protein cross-linking, belonging to protein modification, plays an important role in food restructure and new food preparation.Compared with chemical and physical cross-linking methods, enzymatic cross-linking has become the most acceptable cross-linking method of protein due to its mild reaction conditions, no by-products and good cross-linking characteristics. Apart from glutaminase, some oxidases have also been shown to form covalent bond between protein molecules and promote formation of covalent cross-linking. This paper summarizes the enzymatic properties, cross-linking mechanism of phenol oxidase (e.g., tyrosinase, laccase), peroxidase and lysyl oxidase. Lastly, the research status and application potential of these enzymes in food proteins are summarized.
Key words:  oxidase  protein modification  oxidation  covalent cross-linking