转谷氨酰胺酶及其在食品工业中的应用  

Transglutaminase and its application research progress in food industry

作　　者：蔡培钿[1] 白卫东[1] 赵文红[1] 钱敏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国调味品》2010年第4期35-38,47,共5页China Condiment

摘　　要：转谷氨酰胺酶是催化蛋白质分子之间交联的一种酶,对蛋白质的成胶能力、热稳定性、持水能力等功能特性有独特的改善作用。简要介绍了转谷氨酰胺酶的性质、功能特性和作用机理,详细阐述了转谷氨酰胺酶在食品工业中的应用,包括了肉制品、乳制品、水产品、植物蛋白制品、焙烤制品以及在食品包装及保藏等方面。Transglutamniase is an enzyme which catalysis crosslinks between protein molecules. It has unique effects on improving protein function, such as gelation capability, thermal stability, water holding capacity, etc. The property, functional specificities, role mechanism were briefly introduced, the application of trasglutaminase in food industry were particularly reviewed, including meat prod- uct, dairy product, aquatic, plant protein product, bakery product, food packaging and preservation.

关 键 词：转谷氨酰胺酶 食品工业 应用 研究进展 蛋白质 

分 类 号：TS264.29[轻工技术与工程—发酵工程]