谷氨酰胺转胺酶在面制品中的应用  

Application of transglutaminase in products of wheat flour

作　　者：肖付刚[1] 张建忠 柳慧花[1] 郑隆钰 金文飚 许磊[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]北京市粮食科学研究所,北京100053 [3]上海金麦油脂食品有限公司,上海201500

出　　处：《食品科技》2005年第10期52-55,共4页Food Science and Technology

摘　　要：简要回顾谷氨酰胺转胺酶的发展历史,描述其理化性质和作用机理。详细阐述谷氨酰胺转胺酶在面条、烘焙食品等面制品中的应用,并展望其在食品中广阔的应用前景。The history of transglutaminase and its properties and mechanism of reaction are described. The applications of transglutaminase in noodles and baking products and other foods made from wheat flour are reviewed. In the end, its wide developmental prospect in food processing is forecasted.

关 键 词：谷氨酰胺转胺酶 面制品 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]