摘要
谷氨酰胺转胺酶是一种催化酰基转移反应的转移酶 ,它可使酪蛋白、肌球蛋白、谷蛋白和乳球蛋白等蛋白质分子之间产生交联 ,从而改变食品蛋白质的功能性质。
Transglutaminase catalyzes an acyl transfer reaction in which the γ carboxamide groups of peptide bound glutaminyl residues are the acyl donors. The enzyme catalyzes cross linking in casein, myosin,β lactoglobulin. The article summarizes the application of microbial transglutaminase in food processing.
出处
《中国食品添加剂》
CAS
2001年第4期34-36,共3页
China Food Additives
