摘要
简要回顾谷氨酰胺转胺酶的发展历史,描述其理化性质和作用机理。详细阐述谷氨酰胺转胺酶在面条、烘焙食品等面制品中的应用,并展望其在食品中广阔的应用前景。
The history of transglutaminase and its properties and mechanism of reaction are described. The applications of transglutaminase in noodles and baking products and other foods made from wheat flour are reviewed. In the end, its wide developmental prospect in food processing is forecasted.
出处
《食品科技》
CAS
北大核心
2005年第10期52-55,共4页
Food Science and Technology
关键词
谷氨酰胺转胺酶
面制品
应用
transglutaminase
products of wheat flour
application
