蛋白质熔球态结构的形成及其加工特性研究进展

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

摘要: 球蛋白在经过一定条件处理时会形成熔球态蛋白质,本文对蛋白质折叠与去折叠过程中熔球态的诱导方法和捕获技术进行综述,并系统阐述了熔球态蛋白加工性质相比于天然状态蛋白质的改善程度,对于提升相关产品的技术水平提供了理论依据和实践价值。

Abstract: 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.