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微生物谷氨酰胺转胺酶对牛乳改性作用的研究进展 被引量：2

Development of research on the effect on milk of microbial transglutaminase
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摘要 微生物谷氨酰胺转胺酶(MTG)是一种催化酰基转移反应的酶。综述了MTG对牛乳蛋白和乳脂肪球的改性机理及其对牛乳热稳定性、凝胶性、乳化性等方面的影响。为其在乳品工业的应用提供了理论依据。 Microbial transglutaminase is a kind of enzyme that can catelyze transferring acyl. The mechanism that MTG changes the character of milk protein, milk fat globule and the effect of thermal stability, gelation and emulsification were summarized, which provided the theory foundation for its application in dairy industry.
作者 张莉丽 王芳 张兰威
机构地区 哈尔滨工业大学食品科学与工程学院 黑龙江畜牧兽医职业学院
出处 《中国乳品工业》 CAS 北大核心 2007年第12期35-37,共3页 China Dairy Industry
关键词 微生物谷氨酰胺转胺酶 乳 稳定性 凝胶性 乳化性 Microbial Transglutaminase（MTG） milk thermal stability gelation emulsification
分类号 Q814.9 [生物学—生物工程]
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参考文献19

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二级参考文献15

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共引文献13

同被引文献47

引证文献2

二级引证文献7

中国乳品工业
2007年 第12期

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