γ-谷氨酰转肽酶催化特性研究进展  

Research Progress on Catalytic Properties of γ-Glutamyl Transpeptidase

作　　者：廖剑洪 杨娟 曾晓房[1,2] 白卫东[1,2] 梁景龙 Liao Jianhong;Yang Juan;Zeng Xiaofang;Bai Weidong;Liang Jinglong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Light Industry and Food,Zhongkai University of Agricultural Engineering,Guangzhou 510225;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Characteristic Food,Ministry of Agriculture and Rural Affairs,College of Light Industry and Food,Zhongkai University of Agricultural Engineering,Guangzhou 510225)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,广州510225 [2]仲恺农业工程学院轻工食品学院,农业农村部岭南特色食品绿色加工与智能制造重点实验室,广州510225

出　　处：《中国食品学报》2023年第11期403-412,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省企业科技特派员专项资助项目(GDKTP2021036400);广东省基础与应用基础研究基金(2023A1515010934)。

摘　　要：γ-谷氨酰转肽酶(GGT)广泛存在于自然界的多种生物中,具有转肽和水解活性,可根据不同底物条件合成γ-谷氨酰氨基酸/多肽,这类物质因可作为风味增强剂或生物活性物而引起食品、医药合成等行业的关注。细菌中有丰富的GGT资源,本文综述γ-谷氨酰转肽酶的结构特征、性质特点、催化反应特性和相关产物特性,旨在挖掘细菌GGT的潜力,为未来研究提供参考。γ-Glutamyl transpeptidase(GGT)widely exists in a variety of organisms in nature,has transpeptidation and hydrolysis activities,and can synthesizeγ-glutamyl amino acids/polypeptides according to different substrate conditions.Substances have attracted the attention of the food industry,pharmaceutical synthesis and other industries because they can be used as flavor enhancers or biological actives.There are abundant GGT resources in bacteria.In this paper,the structural characteristics,properties,catalytic reaction characteristics and related product characteristics ofγ-glutamyl transpeptidase were reviewed in order to explore the potential of bacterial GGT and provided reference for future research prospects.

关 键 词：γ-谷氨酰胺转肽酶 催化特性 γ-谷氨酰肽 

分 类 号：TQ426.97[化学工程]