酶法交联对食物蛋白的改性作用研究进展

Research progress on modification of food proteins by enzymatic cross linking

食物蛋白通过分子间或分子内的交联作用,可有效地改善功能特性,有利于在食品加工中的应用。可用于蛋白交联的酶主要有转谷氨酰胺酶、多酚氧化酶、过氧化物酶等。主要阐述了转谷氨酰胺酶、多酚氧化酶、过氧化物酶交联蛋白的作用机理及最新研究进展。

Inter-and intramolecular cross-linking of food proteins can modify their functional properties,which are useful to application in food processing.The enzymes which can be used for protein cross linking are transglutaminase,polyphenol oxidase and peroxidase.Reaction principle of transglutaminase,polyphenol oxidase and peroxidase generated cross-linking of proteins,as well as the latest progresses,were Illustrated.