摘要
转谷氨酰胺酶是一种能够催化蛋白质氨基酸残基发生酰基转移反应的酶,通过对蛋白质结构的修饰,使蛋白质的功能特性得到优化,从而改善肉制品的凝胶特性,在肉制品的重组中被广泛应用。介绍了转谷氨酰胺酶的分类、性质、作用机理及用途,对转谷氨酰胺酶在肉制品中的应用和研究进展进行了综述。
Transglutaminase is an enzyme that could catalyze amino acids＇ acyl transfer of protein. It can optimize protein＇ functional properties by modifying its structure, and thereby improve the gel properties of meat products. So, it is widely used in restructured meat production. The classification, properties, mechanism and use of transglutarninase are briefly introduced, and the application and research progress of transglutaminase in meat products are particularly discussed.
出处
《食品工业》
北大核心
2014年第9期208-212,共5页
The Food Industry
基金
农业部公益性行业科研专项(编号:201303083)
河南省高校科技创新团队支持计划资助(编号:13IRTSTHN006)
关键词
转谷氨酰胺酶
肉制品
应用
transglutaminase
meat product
application
