摘要
谷氨酰胺转氨酶是一种适用范围较广的酶制剂,可以通过催化酰基转移、脱酰胺和交联聚合等反应促进或者加强蛋白质凝胶,改善蛋白的凝胶、乳化、稳定特性等,进而改善各类乳制品的加工特性。文章论述和总结了国内外关于谷氨酰胺转氨酶应用于乳制品的研究进展,包括对干酪、酸乳和冰激凌产品的功能改善和影响,尝试为谷氨酰胺转氨酶应用于乳制品上进一步的研究提供建议。
Transglutaminase is an enzyme preparation with a wide range of applications in many industries. It can promote or strengthen protein gel by catalyzing acyl transfer, deamidation and crosslinking polymerization, etc, so as to improve the gel, emulsification and stability characteristics of protein, or thus improve the processing characteristics of various dairy products. This paper introduces and reviews the study progress of the application of transglutaminase in dairy products, including the functions and effects of cheese, yogurt and ice cream products. The purpose of this paper is to provide suggestions for further research and development on the application of transglutaminase in dairy products.
作者
贾迪
吴秀英
李树森
高飞
孙涛
李洪亮
JIA Di;WU Xiuying;LI Shusen;GAO Fei;SUN Tao;LI Hongliang(Inner Mongolia Mengniu Dairy (Group) Co.,Ltd.,Hohhot 011500)
出处
《食品科技》
CAS
北大核心
2019年第5期14-18,共5页
Food Science and Technology
关键词
谷氨酰胺转氨酶
乳制品
交联
质构
transglutaminase
dairy products
crosslinking
texture
