摘要
谷氨酰胺转移酶能促进蛋白质分子间的交联作用,催化蛋白质之间异肽键的形成,对蛋白质溶解度、乳化能力、发泡性能和凝胶化作用等功能产生积极影响。众多食品工业加工过程中如奶酪生产、乳制品加工、肉类加工、焙烤制品及可食性膜的生产过程等都应用了这种酶的交联特性。微生物源性的谷氨酰胺转胺酶在生物技术生产中所需成本低,目前已经应用于几乎所有的工业领域。本文总体概述了谷氨酰胺转胺酶的特点及其在食品工业中的应用。
Trans-glutaminase can promote the forming of the cross linking and catalysis the iso-peptide bond between protein molecule.And it can have a positive effect on solubility、emulsifying、gelling and foaming properties and other functions of protein.Many food industrial processes such as cheese production、dairy processing、meat processing、bakery products and edible film production process also use the cross linking properties of this enzyme.The producing cost of microbial trans-glutaminase required in biotechnology is low, and has been used in almost all industrial fields.This article outlines the general characteristics of trans-glutaminase and its application in the food industry
出处
《山东食品发酵》
2015年第2期34-36,共3页
Shandong Food Ferment
