CAJ | 학술논문

蛋白质与小分子间相互作用是食品科学、生物学、化学、药学等领域的重要研究内容，利用不同实验方法和技术可获得二者相互作用的结合常数、结合位点数、作用力类型、反应体系的热力学信息及小分子对蛋白质构象和功能的影响等信息。简要概括等温滴定量热法、圆二色谱法、核磁共振波谱技术、原子力显微镜技术和计算机模拟分子对接技术在研究蛋白质与小分子相互作用方面的进展。
단백질여소분자간상호작용시식품과학、생물학、화학、약학등영역적중요연구내용，이용불동실험방법화기술가획득이자상호작용적결합상수、결합위점수、작용력류형、반응체계적열역학신식급소분자대단백질구상화공능적영향등신식。간요개괄등온적정량열법、원이색보법、핵자공진파보기술、원자력현미경기술화계산궤모의분자대접기술재연구단백질여소분자상호작용방면적진전。
The interaction between proteins and small molecule has been important for food science, biology, chemistry, pharmacy and so on. Using different experimental methods and techniques, the binding constant, the number of binding sites and the interaction force type can be calculated in the interaction between proteins and small molecule, and the thermodynam-ics information of the reaction system and the influence of small molecule ligands on proteins' conformation and function can be got. The progress and applications of isothermal titration calorimetry, circular dichroism, nuclear magnetic resonance, atomic force microscope and molecular docking method in the interactions between proteins and small molecule are reviewed.