Food and Fermentation Industries >

2012 , Vol. 38 >Issue 08: 132 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.08.020

Food and Fermentation Industries

Functional Properties Improvement and Its Mechanisms of Fish Myofibrillar Proteins by Glycation:A Review

  • Liu Jian-hua ,
  • Ding Yu-ting
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Online published: 2012-08-25

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Abstract

Glycation is an effective method to improve functional properties of proteins.The paper reviews the glycation on fish myofibrillar proteins in recent years.The effect of glycation on the functional properties of fish myofibrillar proteins is summarized.The mechanisms of formation and modified functional properties of fish myofibrillar proteins-polysaccharides conjugates are also discussed.

Key words： glycation; fish myofibrillar proteins; functional properties; mechanism

Cite this article

Liu Jian-hua , Ding Yu-ting . Functional Properties Improvement and Its Mechanisms of Fish Myofibrillar Proteins by Glycation:A Review[J]. Food and Fermentation Industries, 2012 , 38(08) : 132 -136 . DOI: 10.13995/j.cnki.11-1802/ts.2012.08.020

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