Research progress on grafting modification of protein glycosylation

Authors

FENG Yanying, College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
MU Daichen, College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
QI Wenlei, College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
CHEN Maolong, College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
XU Zhou, College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
CHENG Yunhui, College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China

Abstract

Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction, which does not require any chemical catalyst, and is a green and effective chemical modification method. We systematically introduced the reaction mechanism, reaction markers, modification methods and functional properties of protein glycosylation, and discussed the research direction of protein glycosylation.

Publication Date

2-28-2019

First Page

190

Last Page

195

DOI

10.13652/j.issn.1003-5788.2019.02.036

Recommended Citation

Yanying, FENG; Daichen, MU; Wenlei, QI; Maolong, CHEN; Zhou, XU; and Yunhui, CHENG (2019) "Research progress on grafting modification of protein glycosylation," Food and Machinery: Vol. 35: Iss. 2, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.02.036
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/36

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