Abstract

Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions were reviewed. The structural changes of protein were studied by hydrogen–deuterium exchange mass spectrometry combined with fluorescence spectrometry and proteomics, and the mechanism of action was determined. The glycation site, the glycation degree, and the glycation characteristics of different sugars were determined. The protein was modified by ultrasound, and the influence of protein structure, physicochemical properties, protein glycation characteristics, and the action mechanism were analyzed by biological mass spectrometry.

摘要

蛋白质是生命不可缺少的一部分。它为人体提供营养，为食物提供风味。蛋白质的作用很大程度上取决于蛋白质的功能特性。因此，蛋白质结构和功能特性的阐明需要进一步探索。综述了不同超声处理条件下蛋白质结构和功能特性的影响。采用氢-氘交换质谱结合荧光光谱和蛋白质组学研究蛋白质的结构变化，并确定其作用机制。测定了不同糖的糖化位点、糖化度和糖化特征。通过超声波对蛋白质进行修饰，并影响蛋白质的结构、理化性质、