表征(材料科学)
计算生物学
磷酸化
蛋白质磷酸化
功能(生物学)
翻译后修饰
化学
生物物理学
纳米技术
生物化学
生物
细胞生物学
材料科学
蛋白激酶A
酶
作者
Yangyang Hu,Lihui Du,Yangying Sun,Changyu Zhou,Daodong Pan
标识
DOI:10.1016/j.foodhyd.2022.108390
摘要
Food proteins are susceptible to environmental stresses, including pH variance, thermal condition, high osmotic pressure, and the presence of other intervenes (enzymes, for instance), which cause restrained processing, transportation and storage activities. Phosphorylation of proteins via the incorporation of phosphate groups (PO43−) has been vastly applied in emulsifiers, gelling and foaming agents in functional food models or systems, which may be an alternative to improve the protein functions and increase their processing compatibilities. This review focuses on the phosphorylation preparations via conventional (dry heating and wet heating) and novel (ultrasound and microwave) techniques. The characterization approaches and phosphorylation site elucidation were discussed to clarify the structure function relationship of phosphorylated proteins. The functional properties of proteins after phosphorylation are also presented. Deep understanding of phosphorylation would assist in modifying proteins with certain processing characteristics and yielding protein products with high satisfactory.
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