转谷氨酰胺酶对食品蛋白特性的影响

Advances on the effect of transglutaminase on the properties of food protein

蛋白质是食品的重要组成成分,其功能特性影响食品的品质。转谷氨酰胺酶(transglutaminase,TGase)作为一种高效、安全的生物酶交联剂,通过催化蛋白交联、酰基转移、脱酰胺基反应,改变蛋白质微观结构,从而改善食品蛋白功能特性,提高食品营养价值,降低致敏性。该文对近年来国内外转谷酰胺酶改性食品蛋白的研究进行综述,阐述了TGase对食品蛋白不同功能特性的改变,以及其对蛋白致敏性、消化性和风味的影响,总结归纳了TGase改性与其他技术复合使用的应用结果,并指出TGase改性未来的研究方向,以期为TGase改性研究及食品加工应用提供参考。

Protein is a major component in food,of which the functional properties affect food quality.As a highly efficient and safe biological enzyme crosslinking agent,transglutaminase(TGase)can change the protein microstructure by catalyzing protein crosslinking,acyl transfer and deamidation reaction,to improve the functional characteristics of food protein,increase the nutritional value of food and reduce allergenicity.The article reviews the researches on food protein modified by TGase at home and abroad in recent years,illustrates the change in different functional properties of food proteins by TGase,as well as its effect on protein allergenicity,peptic and flavor.In addition,the application of TGase modified with other technologies is summarized,and the research direction of TGase modification in the future is pointed out,which provides references for TGase modification research and food processing application.