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| 转谷氨酰胺酶交联作用对乳蛋白功能特性的影响 | |
| 引用本文： | 吴进菊,高金燕,陈红兵. 转谷氨酰胺酶交联作用对乳蛋白功能特性的影响[J]. 食品科学, 2007, 28(10): 601-604 |
| 作者姓名： | 吴进菊 高金燕 陈红兵 |
| 作者单位： | 1. 南昌大学,食品科学教育部重点实验室,江西,南昌,330047;南昌大学中德联合研究院,江西,南昌,330047 2. 南昌大学食品系,江西,南昌,330047 |
| 基金项目： | 国家高技术研究发展计划(863计划) |
| 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。 |
| 关 键 词： | 转谷氨酰胺酶 乳蛋白 交联 |
| 文章编号： | 1002-6630（2007）10-0601-04 |
| 修稿时间： | 2007-06-18 |
Functional Properties of Milk Proteins Cross- linked with Trgnsglutaminase |
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| WU Jin-ju,GAO Jin-yan,CHEN Hong-bing. Functional Properties of Milk Proteins Cross- linked with Trgnsglutaminase[J]. Food Science, 2007, 28(10): 601-604 | |
| Authors: | WU Jin-ju GAO Jin-yan CHEN Hong-bing |
| Affiliation: | 1.Key Laboratory of Food Science;Ministry of Education;Nanchang University;Nachang 330047;China; 2.Sino-German Joint Research Institute;Nanchang University;Nanchang 330047;China; 3.Department of Food Science;Nanchang University;Nanchang 330047;China |
| Abstract: | 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. |
| Keywords: | transglutaminase milk protein cross-linking |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |