Science and Technology of Food Industry

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YANG Min, YANG Ji-tao, YAN Xi, ZHANG Yuan. Review on succinylated modification of food proteins[J]. Science and Technology of Food Industry, 2015, (05): 396-399. DOI: 10.13386/j.issn1002-0306.2015.05.076
Citation: YANG Min, YANG Ji-tao, YAN Xi, ZHANG Yuan. Review on succinylated modification of food proteins[J]. Science and Technology of Food Industry, 2015, (05): 396-399. DOI: 10.13386/j.issn1002-0306.2015.05.076
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Review on succinylated modification of food proteins

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  • Succinylation is one of the modification method of protein,which increase the net charge of protein and change its structure,resulting in improvement of its functional properties.In this paper,the reaction condition,level of succinylation and change of functional properties of protein were reviewed. It would provide the references for protein modification.
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