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蛋白质是一类具有独特三维空间结构的生物高分子,其分子内部非共价键协同作用是形成三维空间结构的重要驱动力。同时,蛋白质分子与其他高分子之间也可以通过非共价键作用实现自组装。高分子链和蛋白质的结构特征是实现自组装的关键,溶液pH值、离子强度以及温度的变化会影响它们之间非共价键作用的类型和强度。本文归纳了水溶性高分子、嵌段共聚物和多糖与球状蛋白自组装的最新研究进展,分别从分子结构特征和溶液性质等因素讨论了其对高分子与蛋白质实现自组装的影响。其中,多糖与蛋白质的非共价键作用是化学与生物科学交叉领域最为活跃的研究课题之一,通过研究蛋白质与其他高分子的非共价键作用,对于理解和认识生命过程的本质与规律具有重要的意义,同时,在材料科学、纳米技术、食品科学等相关领域具有重要的应用价值。
Proteins are a class of biopolymers with a unique three-dimensional structure. Non-covalent interactions within the molecule are important driving forces for the formation of three-dimensional structures. At the same time, protein molecules and other polymers can also be self-assembly through non-covalent interaction. The structural characteristics of polymer chains and proteins are the key to self-assembly. The change of solution pH, ionic strength and temperature will affect the type and intensity of non-covalent interactions between them. This review summarizes the recent progress in the self-assembly of water-soluble polymers, block copolymers, polysaccharides and globular proteins, and discusses their effects on the self-assembly of macromolecules and proteins from the molecular structure and solution properties. Among them, the non-covalent interaction between polysaccharides and proteins is one of the most active research topics in the field of chemistry and biological science. By studying the non-covalent interactions between proteins and other polymers, it is of great importance to understand and understand the essence and laws of life processes Has important significance, meanwhile, it has important application value in related fields such as material science, nanotechnology, food science and so on.