| 谷氨酰胺转胺酶的功能特性及其在面粉制品加工中的应用 |
| |
| 引用本文： | 马微,张兰威,钱程,谢海燕.谷氨酰胺转胺酶的功能特性及其在面粉制品加工中的应用[J].粮油食品科技,2004,12(3):12-14. |
| |
| 作者姓名： | 马微 张兰威 钱程 谢海燕 |
| |
| 作者单位： | 1. 东北农业大学,食品学院,黑龙江,哈尔滨,150030
2. 北京经济管理学校,北京,100036 |
| |
| 摘 要： | 谷氨酰胺转胺酶是一种催化酰基转移反应的转移酶，它可使蛋白分子间和分子内产生共价交联反应，是一种良好的面筋改良剂。主要论述了谷氨酰胺转胺酶的功能特性、作用机理、改良面筋的流变学特性以及它在面粉制品加工中的应用。
|
| 关 键 词： | 谷氨酰胺转胺酶 功能特性 面粉制品 作用机理 面筋 流变学特性 |
| 文章编号： | 1007-7561(2004)03-12-03 |
| 修稿时间： | 2003年12月19 |
The functional properties of transglutaminase and its application in flour product processing |
| |
| MA Wei,ZHANG Lan-wei,QIAN Cheng,XIE Hai-yan.The functional properties of transglutaminase and its application in flour product processing[J].Science and Technology of Cereals,Oils and Foods,2004,12(3):12-14. |
| |
| Authors: | MA Wei ZHANG Lan-wei QIAN Cheng XIE Hai-yan |
| |
| Affiliation: | MA Wei~1,ZHANG Lan-wei~1,QIAN Cheng~1,XIE Hai-yan~2 |
| |
| Abstract: | Transglutaminase is a kind of transfering enzyme that catalyzes the acyl-transfer reaction.Covalent cross-linkings are formed between various protein molecules or inside protein molecules by transglutaminase.It is a good gluten modifier.This paper mainly discusses functional properties and action mechanism of which rheological properties of gluten modified by which and its application in flour product processing. |
| |
| Keywords: | transglutaminase functional properties flour product gluten |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
