摘要
谷氨酰胺转胺酶可以催化蛋白质分子内或分子间的酰基转移反应,通过形成的交联键改善蛋白质的功能性质。本文主要介绍了谷氨酰胺转胺酶的作用机理、功能特性及其在动物性食品加工业以及开发新型食品中的应用。
Transglutaminase is a kind of transferring enzyme that catalyzes the acyl transfer reaction. Covalent crosslinkings are formed in intra-or intermolecules of proteins by transglutaminase. The structure and function of the protein were improved by forming the crossed bonds. The mechanisms, functions of transglutaminase and its application in food processing and development were summarized.
出处
《中国食品添加剂》
CAS
2008年第5期96-100,91,共6页
China Food Additives
