| 李祥鹏,高 健,刘晓飞,关桦楠,陈凤莲,王 冰,刘琳琳,杨 杨,朱秀清,张 娜,石彦国.熔球态蛋白质的结构表征及功能的研究进展[J].食品安全质量检测学报,2019,10(15):4974-4981 |
| 熔球态蛋白质的结构表征及功能的研究进展 |
| Research progress in structure characterization and function of the molten globule of protein |
| 投稿时间：2019-03-25 修订日期：2019-05-02 |
| DOI： |
| 中文关键词: 蛋白质折叠 蛋白质熔球态 二级结构 表征方法 功能特性 |
| 英文关键词:protein folding molten globule protein secondary structure evaluation methods functional properties |
| 基金项目: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) |
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| Author | Institution |
| LI Xiang-Peng | College of Food Engineering, Harbin University of Commerce |
| GAO Jian | College of Food Engineering, Harbin University of Commerce |
| LIU Xiao-Fei | College of Food Engineering, Harbin University of Commerce |
| GUAN Hua-Nan | College of Food Engineering, Harbin University of Commerce |
| CHEN Feng-Lian | College of Food Engineering, Harbin University of Commerce |
| WANG Bing | College of Food Engineering, Harbin University of Commerce |
| LIU Lin-Lin | College of Food Engineering, Harbin University of Commerce |
| YANG Yang | College of Food Engineering, Harbin University of Commerce |
| ZHU Xiu-Qing | College of Food Engineering, Harbin University of Commerce |
| ZHANG Na | College of Food Engineering, Harbin University of Commerce |
| SHI Yan-Guo | College of Food Engineering, Harbin University of Commerce |
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| 中文摘要: |
| 蛋白质熔球态是球蛋白变性过程中的一个稳定的中间态, 此状态下的蛋白被发现具有良好的功能性质。本文简要综述了球蛋白熔球态的发现及其研究进展, 介绍了球蛋白熔球态可以在酸碱、加热、变性剂以及高压下形成, 并具有类似天然态的紧密性以及更强的疏水性等特性; 熔球态蛋白常用的表征方法有荧光光谱法、圆二色谱法、核磁共振法等; 介绍了熔球态蛋白的某些生物功能性质以及食品加工性质。蛋白质“熔球态”的发现与研究, 对生命科学有着深远影响, 也对食品化学与食品蛋白加工有着指导意义。 |
| 英文摘要: |
| “Molten globule” state protein is a stable intermediate state in the denaturation process of globulin. Proteins in this state have good functional properties. This paper briefly reviewed the discovery and research progress of “molten globule” state protein, introduced that the molten globule state protein could be formed under acid-base, heating, denaturant and high pressur, and had the characteristics of compactness similar to natural state and stronger hydrophobicity. This paper also introduced the common characterization methods of molten globule state protein including fluorescence spectroscopy, circular dichroism, nuclear magnetic resonance spectroscopy, etc, and some biological functional properties and food processing properties. The discovery and research of “molten globule” of protein had a profound impact on life science, and also had a guiding significance for food chemistry and food protein processing. |
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