食品蛋白质的糖基化反应：美拉德反应或转谷氨酰胺酶途径

doi:10.7506/spkx1002-6630-201309073

摘要/Abstract

摘要：

糖蛋白具有独特的功能性质。本文综述食品蛋白质的2种不同糖基化反应途径：广泛采用的美拉德反应途径和最近开发的转谷氨酰胺酶催化途径，简述美拉德反应蛋白质糖基化的化学机制、产物结构与重要功能性质变化；同时，介绍转谷氨酰胺酶催化的蛋白质糖基化的优点，及其对一些蛋白质功能性质的影响和该途径未来的研发潜力。

关键词: 食品蛋白质, 糖基化, 美拉德反应, 转谷氨酰胺酶

Abstract:

The present paper reviews the two different approaches for the glycosylation of food proteins, i.e., Maillard
reaction as the most widely used one and transglutaminase-catalyzed reaction as a recently developed one. The chemical
mechanisms involved in the glycosylation of food proteins based on Maillard reaction as well as the structure and
important function properties of reaction products are described in this review. Meanwhile, we introduce the advantage of
transglutaminase in catalyzing protein glycosylation as well as its influence on some funtional properties of proteins and
future development potential.

Key words: food proteins, glycosylation, Maillard reaction, transglutaminase

中图分类号:

Q816

宋春丽1,2，赵新淮2,*. 食品蛋白质的糖基化反应：美拉德反应或转谷氨酰胺酶途径[J]. 食品科学, 2013, 34(9): 369-374.

SONG Chun-li1,2，ZHAO Xin-huai2,*. A Review on the Glycosylation of Food Proteins by Maillard Reaction or Transglutaminase-catalyzed Reaction[J]. FOOD SCIENCE, 2013, 34(9): 369-374.

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