赖氨酸与谷氨酰胺在谷氨酰胺转胺酶作用下的交联反应  

Enzymatic Transamination Reaction of Lysine and Glutamine by Transglutaminase

作　　者：刘燕 魏法山 吴昊 司卫丽[2] 

机构地区：[1]河南省产品质量监督检验院,河南郑州450004 [2]广州合诚实业有限公司,广东广州510530

出　　处：《粮油加工（电子版）》2014年第10期56-61,共6页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：本文研究了赖氨酸与谷氨酰胺在谷氨酰胺转胺酶催化下的交联反应。探讨了底物比、加酶量、pH值、反应温度和反应时间对聚合度的影响。利用Design-Expert6.0.3软件优化得出交联反应的最佳工艺条件为底物比2.15、加酶量14.39U/g、pH值8.0、温度42℃和反应时间94min。同时,分析了各因素之间的交互效应。Crosslinking of lysine and glutamine by transglutaminase was studied. Effects of ratio of lysine to glutamine, addition of enzyme, pH value, reaction temperature and reaction time on degree of crosslinking were discussed.Using Design-Expert 6.0.3, optimum conditions were obtained as follows： ratio of lysine to glutamine 2.15, addition of transglutaminase 14.39U/g, pH value 8.0, reaction temperature 42℃ and reaction time 94 min. Furthermore, interaction effects of different factors were analyzed.

关 键 词：谷氨酰胺转胺酶 赖氨酸 谷氨酰胺 交联 交互效应 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]