摘要
转谷氨酰胺酶是一种能够催化蛋白质氨基酸残基发生酰基转移反应的酶,通过对蛋白质的修饰作用,使蛋白质的结构和物理特性得到优化,在食品工业尤其是肉制品生产中得到广泛应用。本文在介绍了转谷氨酰胺酶的分类、性质和作用机理的基础上,对其在肉制品中的功能作用以及在国内外肉制品生产中的应用进行了综述。
Transglutaminase is an enzyme that could catalyze amino acids＇ acyl transfer of protein. Through modifying to optimize protein＇s structure and physical properties, therefore, it is widely used in the food industry and particularly in meat production. The classification, properties and mechanism were briefly introduced, its functions and application in meat production both at home and abroad were also reviewed in this paper.
出处
《肉类研究》
2010年第12期80-82,共3页
Meat Research
