脱酰胺改性蛋白和肽的研究进展

doi:10.7506/spkx1002-6630-201309068

摘要/Abstract

摘要：

自然界中大多数蛋白富含酰胺基团(天冬氨酰胺和谷氨酰胺)，这些侧链酰胺基团在一定条件下易发生脱酰胺反应变成羧基、释放氨气、伸展蛋白。对于食品蛋白，脱酰胺是制备功能性蛋白的重要途径之一；对于人体蛋白或肽，脱酰胺引发蛋白和肽的反转、延展和老化。本文深入阐述现今脱酰胺改性对食物蛋白和人体蛋白(或肽)作用和反应机制的研究进展和发展趋势，以期为后续学者深入研究脱酰胺改性在食品加工和生物医学的应用提供一定的参考。

关键词: 蛋白, 肽, 脱酰胺, 改性

Abstract:

Many proteins have high levels of amide-containing amino acids such as glutamine and asparagine. These side
chains are susceptible to deamidation reaction, thus resulting in the release of ammonia, transformation to acidic groups
and partial unfolding of proteins or peptides. This conversion of the amides in acidic groups has important implication
on food and human proteins and peptides. Deamidation of food proteins offers an effective way for producing functional
food proteins, whereas deamidated human proteins or peptides undergo turnover, degradation and aging. In this review,
extensive information regarding deamidation of proteins and peptides from foods and human as well as the underlying
mechanisms has been described, which will supply useful information for the application of deamidation in food
processing and biomedical science.

Key words: proteins, peptides, deamidation, modification

中图分类号:

TQ464.7

廖兰1，赵谋明2,*，汪少芸1，黎清金1. 脱酰胺改性蛋白和肽的研究进展[J]. 食品科学, 2013, 34(9): 340-345.

LIAO Lan1，ZHAO Mou-ming2,*，WANG Shao-yun1，LI Qing-jin1. Research Progress of Deamidation-induced Modification of Proteins and Peptides[J]. FOOD SCIENCE, 2013, 34(9): 340-345.

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