Research Progresses in Enzymatic Modification of Food Proteins

doi:10.7506/spkx1002-6630-201019090

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 409-413.doi: 10.7506/spkx1002-6630-201019090

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Research Progresses in Enzymatic Modification of Food Proteins

LIU Xiao1，WU Jin-ju1,2，GAO Jin-yan3，CHEN Hong-bing1,2,*

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；2. Sino-German Joint
Research Institute, Nanchang University, Nanchang 330047, China；3. Department of Food Science, School of Life Sciences and
Food Engineering, Nanchang University, Nanchang 330047, China

Received:2010-06-30 Revised:2010-09-13 Online:2010-10-15 Published:2010-12-29
Contact: CHEN Hong-bing1 E-mail:chbgjy@hotmail.com

Abstract

Abstract:

The enzymatic modification is an important method for improving functional properties of food proteins. In this paper, four modification methods including covalent cross-linking, proteolysis, deamidation and phosphorylation are introduced to explore the mechanisms and applications of enzymatic modification in food proteins. Covalent cross-linking exhibits a promising application and proteolysis is a matured method to modify food proteins; deamidation has received extensive attention, while phosphorylation is rarely used in enzymatic modification of food proteins.

Key words: food protein, covalent cross-linking, proteolysis, deamidation, phosphorylation

CLC Number:

TS201.21

LIU Xiao1，WU Jin-ju1,2，GAO Jin-yan3，CHEN Hong-bing1,2,*. Research Progresses in Enzymatic Modification of Food Proteins[J]. FOOD SCIENCE, 2010, 31(19): 409-413.

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Research Progresses in Enzymatic Modification of Food Proteins

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