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大豆含有丰富的营养成分,被广泛应用于食品和饲料行业,但大豆中的抗原蛋白对人和动物有一定的致敏作用而不利于吸收和利用,有时甚至导致幼龄动物的死亡。因而改善大豆抗原蛋白功能特性及去除抗原蛋白的致敏性便成为了研究的热点。该文围绕蛋白质糖基化方法可安全有效的改善蛋白质功能性质这一特性,综述了糖基化方法对大豆抗原蛋白功能特性影响的相关研究,以期对大豆抗原蛋白的后续深入研究提供理论参考。
Soybean is rich in nutrients and is widely used in the food and feed industry. However, the antigenic protein in soybeans is sensitized to humans and animals to the detriment of absorption and utilization, sometimes leading to the death of young animals. Therefore, improving the functional properties of soybean antigen protein and antigen allergen removal has become a research hot spot. In this paper, the glycosylation of protein glycosylation method can be safely and effectively improve the properties of the protein nature of this feature, reviewed glycosylation method of functional characteristics of soy protein protein related studies in order to provide a theoretical reference for further study of soybean antigen protein.