Progress of Proteins Imprinted Technique and Prospect of Its Application

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 577-580.

Previous Articles Next Articles

Progress of Proteins Imprinted Technique and Prospect of Its Application

QIN Hong, HAN Jian-Zhong

1.Changshu Institute of Technology, Changshu 215500, China; 2.Department of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou 310035, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: Molecular imprinting technique (MIT) is a new technique derived from a blend of macromolecule synthesize, molecular recognition bionic bioengineering and other interdisciplinary fields. It is a hot research issue in the field of biology, food and environment. This paper particularly introduces the mechanism of molecular recognition and research progress of proteins imprinted technique home and abroad, and discusses the main problems and the prospect of application in this system.

Key words: molecular imprinting technique, proteins, research progress

QIN Hong, HAN Jian-Zhong. Progress of Proteins Imprinted Technique and Prospect of Its Application[J]. FOOD SCIENCE, 2007, 28(8): 577-580 https://doi.org/

[1]	SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian. Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends [J]. FOOD SCIENCE, 2026, 47(8): 1-18.
[2]	RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan. Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties [J]. FOOD SCIENCE, 2026, 47(8): 32-42.
[3]	GAO Hang, LIU Yongqi, ZHAO Shiyu, YI Juanjuan, ZHU Jiaqing, LIU Xin, SHI Yanling, SONG Jingxin, HAO Limin, LU Jike. Natural Radioprotective Agents: Research Progress, Challenges and Future Prospects [J]. FOOD SCIENCE, 2026, 47(7): 362-372.
[4]	YAO Siyu, WANG Yaxuan, YANG Pengpeng, XIAO Jun, CHEN Zhifei, CHAI Ran, CHANG Shimin. Research Progress on Walnut Protein Modification and Its Application in Food Industry [J]. FOOD SCIENCE, 2026, 47(7): 385-393.
[5]	GUO Wenwen, YUAN Yuan, HU Hao. Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat [J]. FOOD SCIENCE, 2026, 47(6): 383-391.
[6]	YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi. Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications [J]. FOOD SCIENCE, 2026, 47(6): 392-403.
[7]	WANG Yuting, ZHENG Te, WANG Duoduo, ZHOU Jiashuo, XU Huijuan, ZHANG Yun. Research Progress on Synergistic Hepatoprotective Effects and Mechanisms of Food-Medicine Homologous Substances [J]. FOOD SCIENCE, 2026, 47(5): 364-375.
[8]	WU Junquan, KUANG Xiaoli, LIU Chuanshun, XUE Liang, WU Qingping, YANG Meiyan. Research Progress in the Production, Application and Regulatory Mechanisms of Yeast Proteins [J]. FOOD SCIENCE, 2026, 47(5): 376-392.
[9]	CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin. Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems [J]. FOOD SCIENCE, 2026, 47(5): 411-421.
[10]	ZHANG Jiayuan, FENG Biyun, LI Lingyan, YANG Xinhui, KONG Yaling, WANG Suping, LI Ming, XU Guanghui. Molecular Mechanism of Ethanol Extract from Hippocampus abdominalis in Improving Hyperuricemia in Mice [J]. FOOD SCIENCE, 2026, 47(5): 162-173.
[11]	MU Xueqin, HEI Shenghua, ZHANG Lingping, HOU Yanru. Research Progress on the Regulatory Mechanisms of Exogenous Molecular Intervention on the Gel Properties of Myofibrillar Proteins [J]. FOOD SCIENCE, 2026, 47(4): 377-386.
[12]	WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying. Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review [J]. FOOD SCIENCE, 2026, 47(3): 13-24.
[13]	CHEN Jin, GUAN Jingjing, HUANG Liufang, HUANG Lishan, ZENG Xiaomin, TAN Ziyue, XU Xiaofei. Data-independent Acquisition-based Proteomic Analysis of the Anti-diabetic Mechanism of a Carboxymethylpachymaran from Poria coco (CMP33) on Mice [J]. FOOD SCIENCE, 2026, 47(3): 148-160.
[14]	ZHU Xiuqing, WANG Yinlin, SHANG Jiacui, ZHU Ying, WANG Ying, LIU Linlin. A Review on the Effects of Exogenous Amino Acids on Functional Properties of Plant Proteins [J]. FOOD SCIENCE, 2026, 47(3): 333-344.
[15]	CHEN Yiming, LIU Hongying, FENG Tingyu, XU Jiaming, LU Hongyu, LUO Jixin, WU Zhongdong, SHENG Jie, WANG Yuxuan, DONG Ping. Effect of Ultrasonic Treatment on Gel Properties and Antioxidant Activity of Pufferfish Sperm Nuclear Proteins [J]. FOOD SCIENCE, 2026, 47(1): 212-218.

Progress of Proteins Imprinted Technique and Prospect of Its Application

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments