草鱼中内源性转谷氨酰胺酶特性的研究  

Study on the Characterization of Transglutaminase from Grass Carp

作　　者：孙静静[1] 罗自生[1] 吴翔[1] 施旭丹[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310058

出　　处：《中国食品学报》2012年第9期67-72,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：教育部新世纪人才项目(NECT-10-0733);浙江省重点科技团队创新项目(2009R50036)

摘　　要：以草鱼为试验材料,测定不同条件下草鱼中内源性转谷氨酰胺酶(TGase)的活性。结果表明,草鱼糜中的TGase在pH8～9,25～45℃时表现出较高的活性,钙离子能激发其活性,DTT在低浓度(0～1mmol/L)范围时能增加它的活性,而NH4Cl、EDTA及一些金属离子抑制TGase的活性。The characterization of transglutaminase （TGase） from grass carp was studied under different conditions The results showed that optimal pH and optimal temperature of transglutaminase from grass carp were 8-9 and 25-45 ℃ respectively. It could be activated by calcium ions. Dithiothreitol（DTT） can increase the TGase activity. However, NH4Cl, EDTA and some metal ions inhibit the activity of TGase from grass carp.

关 键 词：草鱼 转谷氨酰胺酶 鱼糜 特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]