Research Progress in Functional Property Improvement of Myofibrillar Proteins by Glycosylation

doi:10.7506/spkx1002-6630-201105067

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 306-309.doi: 10.7506/spkx1002-6630-201105067

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Research Progress in Functional Property Improvement of Myofibrillar Proteins by Glycosylation

LI Wen-jing1，SHANG Yong-biao1,2,*，XIA Yang-yi1,2

1. College of Food Science, Southwest University, Chongqing 400716, China；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China

Received:2010-07-04 Revised:2011-01-18 Online:2011-03-15 Published:2011-03-03
Contact: Shang Yong-Biao E-mail:shangyb@sohu.con

Abstract

Abstract: Myofibrillar proteins are a kind of proteins, which reveal an important effect on water-holding capacity, texture properties and sensor quality of foods due to the functional properties of myofibrillar proteins. Glycosylation is an effective method to modify proteins, which have a wide range of application prospects. In this paper, the mechanisms and methods of glycosylation reaction between myofibrillar proteins and reducing sugars, and enhanced effect of glycosylation on solubility, emulsion and thermal stability have been reviewed. The future research directions have also proposed.

Key words: myofibrillar protein, glycosylation modification, functional property

CLC Number:

TS251.1

LI Wen-jing1，SHANG Yong-biao1,2,*，XIA Yang-yi1,2. Research Progress in Functional Property Improvement of Myofibrillar Proteins by Glycosylation[J]. FOOD SCIENCE, 2011, 32(5 ): 306-309.

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Research Progress in Functional Property Improvement of Myofibrillar Proteins by Glycosylation

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