摘要
转谷氨酰胺酶可用于蛋白交联,改性蛋白质的组织结构和功能特性,在食品工业中具有广阔的应用前景。本文介绍了转谷氨酰胺酶的作用机制、对乳蛋白功能特性的影响以及在酸奶生产中的应用等。
Cross-linking of proteins by transglutaminase can modify their structure and functional properties, therefore, transglutaminase have good application in food industry. The role mechanism and effects of transglutaminase on functional properties of milk proteins were introduced. In this paper, the application of transglutaminase in yoghurt was also presented.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期601-604,共4页
Food Science
基金
国家"863"计划项目(2006AA10Z324)
关键词
转谷氨酰胺酶
乳蛋白
交联
transglutaminase
milk protein
cross-linking
