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微生物转谷氨酰胺酶在食品工业中的研究进展 被引量：14

RESEARCH PROGRESS IN FOOD INEUSTRY ON MICROTRANSGLUTAMINASE
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摘要 介绍微生物转谷氨酰胺酶的特性、作用机理、在食品工业中的应用。并结合国内外的发展现状。 Microtransglutaminase is a new type of food processing enzyme . The property and mechanism of microtransglutaminsse were introduced. At the same time, the application to food industries and the developments and the prospect of microtransglutaminase were also introduced.
作者 刘心伟 吕加平 范贵生
机构地区 内蒙古农业大学食品学院 中国农业科学院农产品加工研究所
出处 《内蒙古农业大学学报（自然科学版）》 CAS 2005年第4期54-57,共4页 Journal of Inner Mongolia Agricultural University(Natural Science Edition)
关键词 微生物转谷氨酰胺酶 特性 机理 应用 microtranglutarninase property mechanism application
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献18

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  • 3常中义,江波,王璋.酪蛋白水解物对轮枝链霉菌SK-1产谷氨酰胺转胺酶的影响[J].郑州工程学院学报,2001,22(1):66-68. 被引量：7
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二级参考文献46

  • 1王卫.转谷氨酰胺酶及其在肉制品加工中的应用[J].食品文摘,1999,(5):10-12.
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共引文献80

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引证文献14

二级引证文献86

内蒙古农业大学学报（自然科学版）
2005年 第4期

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