Abstract
In this review, the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced. Moreover, the factors affecting protein glycosylation were systematically reviewed, and the methods of protein glycosylation including those of dry heat, moist heat and the auxiliary one derived from moist heat method were compared and analyzed. In addition, the principle and application of product identification method were also reviewed.
Publication Date
2-28-2019
First Page
196
Last Page
201
DOI
10.13652/j.issn.1003-5788.2019.02.037
Recommended Citation
Qiuyu, LAN; Qing, ZHANG; Lin, LIU; Chenzhi, WANG; Meili, LI; Wen, QIN; and Wenyu, YANG
(2019)
"Research progress on the preparation and identificationmethods of proteins glycosylation,"
Food and Machinery: Vol. 35:
Iss.
2, Article 37.
DOI: 10.13652/j.issn.1003-5788.2019.02.037
Available at:
https://www.ifoodmm.cn/journal/vol35/iss2/37
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