Research Progress on the Formation and Processing Characteristics of Molten Globule Structure Protein

GAO Jian; LI Xiang-peng; SHI Yan-guo; WANG Bing; LIU Lin-lin; ZHANG Na

doi:10.13386/j.issn1002-0306.2019.09.060

GAO Jian, LI Xiang-peng, SHI Yan-guo, WANG Bing, LIU Lin-lin, ZHANG Na. Research Progress on the Formation and Processing Characteristics of Molten Globule Structure Protein[J]. Science and Technology of Food Industry, 2019, 40(9): 351-356. DOI: 10.13386/j.issn1002-0306.2019.09.060

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Research Progress on the Formation and Processing Characteristics of Molten Globule Structure Protein

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The globulins will form molten globule when processed under certain conditions. In this paper,induction methods and capture techniques of molten globule during protein folding and unfolding were reviewed,and the improvement of the processing properties of molten globule compared with the native state was systematically explained. It provides a theoretical basis and practical value for enhancing the technological level of related products.

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Science and Technology of Food Industry

Research Progress on the Formation and Processing Characteristics of Molten Globule Structure Protein

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