谷氨酰胺转移酶对食品中蛋白质改性研究进展

Research progress on modification of protein in food with transglutaminase

摘要: 谷氨酰胺转移酶是一类可以催化酰基转移反应的酶,能够促进蛋白质分子间发生交联反应,催化蛋白质之间异肽键的形成,并广泛应用于食品加工过程中蛋白质的改性。本文通过查阅近年来国内外研究进展,对谷氨酰胺转移酶的酶来源、酶学性质、酶的催化机理及其对食品蛋白质的改性、在食品中的应用进行了综述。

Abstract: Transglutaminase ( TGase) is an enzyme of the class of transferases widely known to modify protein functional properties in food systems.The main mechanisms of action are polymerisations, in which lead to the formation of isopeptide bond between protein-protein.This article reviews sources, characteristics, catalytic mechanism of transglutaminase, its application in protein modification and food field by summrizing the present study on transglutaminase in China and abroad.