美拉德反应在改进蛋白质功能性质方面的研究进展

被引：12

作者：

王兰

李新和

机构：

[1] 郑州粮食学院生物工程系!郑州

[2] 郑州粮食学院生物图书馆!郑州

来源：

郑州粮食学院学报 | 1999年 / 04期

关键词：

蛋白糖; 葡聚糖; 共价物; 控制美拉德反应; 功能性质;

D O I：

10.16433/j.cnki.issn1673-2383.1999.04.008

中图分类号：

TS201.210.1 [];

学科分类号：

083201 ;

摘要：

对在一定条件下，不使用化学试剂，通过控制美拉德反应，来制备蛋白质—葡聚糖共价物的方法及共价物功能性质进行综述，并对它的作用机理进行了讨论。

引用

页码：33 / 38+41 +41

页数：7

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