谷氨酰胺转氨酶催化蛋白质糖基化的研究进展  

Advance in protein glycosylation catalyzed by transglutaminase

作　　者：李洪波[1] 李春爽 张天琪 李红娟[1] 于景华[1] LI Hongbo;LI Chunshuang;ZHANG Tianqi;LI Hongjuan;YU Jinghua(College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国油脂》2020年第4期18-23,共6页China Oils and Fats

基　　金：天津市教委科研计划项目(2018KJ092)。

摘　　要：谷氨酰胺转氨酶(TGase)作为生物催化剂,催化蛋白质中γ-谷氨酰胺残基与带有伯氨的糖共价结合,从而改善蛋白的功能特性,减少美拉德反应中副产物的形成。综述了谷氨酰胺转氨酶酶促糖基化的反应机理、作用形式及其产物在食品中的应用,并对谷氨酰胺转氨酶催化蛋白质糖基化的发展前景进行了展望。As a biocatalyst,transglutaminase(TGase)can catalyze the covalent binding ofγ-carboxyamide of glutaminyl residues in proteins with sugar containing primary ammonia to improve the functional properties of proteins and reduce the formation of by-products in Maillard reaction.The reaction mechanism,action form and application in food of enzymatic glycosylation of transglutaminase were reviewed,and the prospects of transglutaminase-catalyzed protein glycosylation were also discussed.

关 键 词：谷氨酰胺转氨酶 酶促糖基化 蛋白质改性 美拉德反应 

分 类 号：TS201.1[轻工技术与工程—食品科学] O652.6[轻工技术与工程—食品科学与工程]