转谷氨酰胺酶的特性及其聚合大豆蛋白的研究  

Study on Characteristics of Transglutaminase and its Polymerization of Soy Proteins

作　　者：胡小中[1,2] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2011年第9期119-122,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：转谷氨酰胺酶作为一种生物催化剂,可以催化蛋白质赖氨酸上ε-氨基和谷氨酰胺上γ-羟酰胺基之间的交联反应,在蛋白质分子间或分子内形成ε-(γ-谷氨酰胺基)赖氨酸(G-L)键。此催化过程具有反应条件温和、底物选择性好的特点,交联聚合后蛋白的功能特性,如凝胶性、热稳定性和保水性等会得到明显改善,因此,其广泛应用于动植物蛋白的改性中。本文介绍了不同来源转谷氨酰胺酶的特性和其在不同食品体系中的作用,并对转谷氨酰胺酶催化大豆蛋白聚合的研究进行了综述。As a biocatalyst, transglutaminase can catalyze cross -linking reaction between γ-carboxyamide groups of peptide - bound glutamine residues and the ε - amino group of lysine residues in proteins, then forming the covalent bonds of ε- （ γ- glutamyl） - lysine in proteins. The cross - linking reaction had advantages of mild reactive conditions and substrate specialties, and markedly improved functional properties of various proteins, such as gel strength, water - holding capacity and thermal stability. Thus, transglutaminase has been widely used in the modifica- tion of various food proteins. In the paper, characteristics of transglutaminase from different sources and its applications in different food systems were introduced, and the studies on its catalysis in soy proteins ,were summarized as well.

关 键 词：转谷氨酰胺酶 食品体系 大豆蛋白 聚合 

分 类 号：TS201.1[轻工技术与工程—食品科学]