微生物谷氨酰胺转胺酶对乳清蛋白的改性

The modification of whey protein by microbial transglutaminase

介绍了该酶的来源、性质及催化反应机理。由于乳清蛋白应用于食品加工中时,其理化功能尚不突出,所以通过谷氨酰胺转胺酶对乳清蛋白的改性,可以加强乳清蛋白的功能性质,从而合理利用资源,开发新产品,扩大其在食品中的应用。

In this paper, the enzymatic source, properties and reaction mechanism of transglutaminase are reviewed. When whey protein is applied to food processing, for physical and chemic functions are still not outstanding, it is modified by transglutaminase to improve functional properties, utilize resources rationally, develop the new products, and expand its application in food.