Abstract:

Transglutaminase glycosylation is widely used in protein modification because of its high efficiency, specificity and safety.The research of the effect of protein glycosylation of transglutaminase pathway on protein functional properties and structure at home and abroad was reviewed. Firstly，the representative polysaccharides—chitosan and its derivatives—and the transglutaminase-catalyzed cross-linking mechanism between protein and polysaccharide were introduced. Secondly，the effects of enzymatic glycosylation on the processing properties such as hydrophobicity，solubility and emulsifying properties of proteins，as well as the effects on protein structure changes，including primary structure，secondary structure and microstructure，were further elaborated. Then，the current applications of the enzymatically modified protein in the fields of edible film and medical dressing and inhibition of advanced glycation end products were briefly introduced. Finally，the future research directions and urgent problems in the transglutaminase pathway protein glycosylation are prospected.

Key words: transglutaminase, chitosan, cross-linking reaction, functional properties, structure

摘要：

转谷氨酰胺酶途径糖基化具有效率高、特异性高、安全性高等优点被广泛地应用于蛋白质改性。为了研究采用转谷氨酰胺酶途径进行蛋白质糖基化对蛋白质功能性质、结构的影响，本文对国内外该途径糖基化的研究现状进行综述。首先介绍了糖基化选用的代表性多糖——壳聚糖及其衍生物，以及转谷氨酰胺酶催化蛋白质与多糖交联的机理。然后，重点阐述了酶法糖基化对蛋白质表面疏水性、溶解性、乳化性等加工性能的影响，以及对蛋白质结构变化的影响，包括一级结构、二级结构、微结构。其次，对目前该法修饰蛋白质在可食膜、医用敷料、抑制晚期糖基化终末产物方面的应用做了简要介绍，充分显示其在各领域的应用价值。最后展望了转谷氨酰胺酶途径蛋白质糖基化的未来研究方向和亟待解决的问题。

关键词: 转谷氨酰胺酶, 壳聚糖, 交联反应, 功能性质, 结构