摘要
谷氨酰胺转胺酶是一种新型的酶制剂 ,可使蛋白质分子或多肽链之间发生共价交联 ,从而改善蛋白质凝胶特性、营养价值以及增强乳化稳定性和热稳定性等。本文介绍了谷氨酰胺转胺酶的来源、作用机理、影响其反应的因素及谷氨酰胺转胺酶在食品工业中的作用。
Transglutaminase as a new enzyme preparation could introduce a covalent cross link between protein and peptide,which improved the properties,such as gelation,emulsification and thermostability,and enhanced the nutritional values of protein. In this paper,the source of transglutaminase,the mechanisms and the influencing factors of reaction,as well as transglutaminase’s function in the food industry were discussed.
出处
《中国食品添加剂》
CAS
2004年第5期81-84,88,共5页
China Food Additives
