生物粘合剂-转谷氨酰胺酶的研究进展  

Research Progress of Transglutaminases-a Biological Binding Agent

作　　者：吴炼[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《山东食品发酵》2012年第1期41-46,共6页Shandong Food Ferment

摘　　要：转谷氨酰胺酶是一种催化酰基转移反应的转移酶,可使蛋白质分子间或分子内形成ε-(γ-谷氨酰)-赖氨酸共价交联键,对蛋白质的乳化性、热稳定性、凝胶性等功能特性有独特的改善作用,在食品、医药、化妆品、纺织等领域具有重要应用价值。本文对转谷氨酰胺酶的来源、理化性质、作用机理、功能及工业生产等方面进行了概述,并主要论述了国内外的应用现状,对其前景进行了展望。Transglutaminase can catalyze an acyl transfer reaction and generates inter- and intra-molecular ε-（γ-glutamyl）-Lys cross-links between proteins. TGase has unique effects on improving protein function, such as emulsification, thermal stability, gelation capability, etc. So it has important application values in industries of food processing, medicine, cosmetic and textile. In this paper, sources, enzymatic properties, reaction mechanism and production of TGase were reviewed. The research history and application of TGase were briefly introduced and the prospect was also described.

关 键 词：转谷氨酰胺酶 交联 研究进展 应用 

分 类 号：TS201.25[轻工技术与工程—食品科学]