Glycosylation is the most important post-translational modification of protein. The covalently bound oligosaccharides play a significant role in the structure and function of protein.
糖基化是蛋白质的一种重要的翻译后修饰，对蛋白质的结构和功能有重要影响。
Abstract : Massive data is accumulated in the aspects of genome, structure and function of protein.
摘要 ： 基因组和蛋白质结构与功能方面已积累了海量数据。
The structure and function of protein were improved by forming crossed band. The article summarizes the mechanisms of reaction and the application of transglutaminase in food industry.
本文介绍了谷氨酰胺转胺酶的作用机理及谷氨酰胺转胺酶在食品工业中的应用。
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