基于蛋白质交联的氧化酶特性与应用

Enzymatic Properties of Oxidases and Their Application in Covalent Cross-Linking of Proteins

蛋白质交联属于蛋白质改性修饰的一部分,是重组食品与新型食品制造的重要内容。与化学交联、物理交联相比,酶法交联因其反应条件温和、不产生副产物、交联效果好等特点,成为最为容易接受的一种蛋白质交联方式。除谷氨酰胺转胺酶外,一些氧化酶也被证明能够在蛋白质分子间形成共价键而形成交联。介绍了目前应用较多的酚氧化酶(酪氨酸酶、漆酶)、过氧化物酶以及赖氨酰氧化酶的酶学性质、交联机制等,并对其在食品蛋白质交联中研究现状以及潜在应用进行总结与展望。

Protein cross- linking, belonging to protein modification, plays an important role in food re-structure and new food preparation. Compared with chemical and physical cross-linking methods, enzy-matic cross-linking has become the most acceptable cross-linking method of protein due to its mild reac-tion conditions, no by-products and good cross-linking characteristics. Apart from glutaminase, some oxi-dases have also been shown to form covalent bond between protein molecules and promote formation of co-valent cross- linking. This paper summarizes the enzymatic properties, cross-linking mechanism of phenol oxidase （e. g. , tyrosinase, laccase） , peroxidase and lysyl oxidase. Lastly, the research status and appli-cation potential of these enzymes in food proteins are summarized.