摘要
谷氨酰胺转胺酶以大豆分离蛋白为底物应用于肉制品中,可使蛋白质分子或多肽链之间发生共价交联,提高产品的营养价值,改善产品质量。介绍了谷氨酰胺转胺酶对分离蛋白的作用及在肉制品中应用的使用方法。
Transglutaminase（TG） utilized in meat products processing as an isolated soybean protein sub- strate could form a covalent cross link between protein and peptide, and improve the nutritional value of pro- ducts and the product quality. This article describes the role of TG in isolating soybean protein substrate and its application methods in meat product processing.
出处
《大豆科技》
2012年第5期36-38,共3页
Soybean Science & Technology
关键词
谷氨酰胺转胺酶
大豆分离蛋白
肉制品
功能性
Transglutaminase
Isolated soybean protein
Meat products
Functionality
