摘要
介绍了微生物谷氨酰胺转胺酶的理化性质和作用机理。详细描述了谷氨酰胺转胺酶在谷物制品中的应用,重点叙述了其在面制品中的用途,并展望了其在食品中的广阔的应用前景。
The properties and reaction mechanism of transglutaminase are described.The application of transglutaminase in cereal products is reviewed in detail,especially the application in the wheat-base products.In the end,its wide developmental prospect in food processing is discussed.
出处
《粮食与食品工业》
2011年第3期31-34,共4页
Cereal & Food Industry