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谷氨酰胺转胺酶的特性及其在食品工业中的应用 总被引:4,自引:0,他引:4
谷氨酰胺转胺酶可以催化蛋白质分子内或分子间的酰基转移反应,通过形成的交联键改善蛋白质的功能性质。本文介绍了谷氨酰胺转胺酶的作用机理及谷氨酰胺转胺酶在食品工业中的应用。 相似文献
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谷氨酰胺转胺酶的性质及在食品中的应用 总被引:19,自引:1,他引:19
谷氨酰胺转胺酶是一种催化酰基转移反应的转移酶,它可使酪蛋白、肌球蛋白、谷蛋白和乳球蛋白等蛋白质分子之间产生交联,从而改变食品蛋白质的功能性质。本论述了谷氨酰胺转胺酶的性质及在食品开发中的应用。 相似文献
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谷氨酰胺转胺酶特性及其在肉制品中的应用 总被引:2,自引:1,他引:1
谷氨酰胺转胺酶可以催化蛋白质分子内或分子间的酰基转移反应,通过形成的交联键改善蛋白质的功能性质。本文介绍了谷氨酰胺转胺酶的特性、作用机理及其在肉制品中的应用。 相似文献
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Characteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase 总被引:2,自引:0,他引:2
Jun-Hyun Oh Baowu Wang Perris D. Field & Heshmat A. Aglan 《International Journal of Food Science & Technology》2004,39(3):287-294
The main objectives of this research were to develop whey protein or casein films incorporating zein hydrolysate and also cross‐linked by transglutaminase as to well as characterize the physical and mechanical properties of the film. Zein hydrolysate decreased the solubility of the whey protein film (P < 0.05), while treatment with transglutaminase did not change the solubility of the film significantly. Electrophoresis patterns demonstrated that casein molecules were cross‐linked by transglutaminase and the extent of this cross‐linkage was further increased when zein hydrolysate was added. In addition, the use of zein hydrolysate decreased the tensile strength of the whey protein film by 35–45%. The elongation of the casein film was increased by 41% because of the action of transglutaminase and zein hydrolysate (P < 0.05). The water vapour permeability of the films was not significantly different. As the addition of zein hydrolysate and treatment with transglutaminase improved the flexibility of the films, the level of plasticizer required to maintain film flexibility could be reduced without sacrificing their water vapour permeability. 相似文献
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转谷氨酰胺酶的性质、制备及在食品加工中的应用 总被引:8,自引:0,他引:8
转谷氨酰胺酶是催化蛋白质分子之间交联的一种酶,对蛋白质的成胶能力、热稳定性、持水能力等功能特性有独特的改善作用。目前从微生物Streptoverticillium spp.中分离转谷氨酰胺酶和在食品工业中的实际应用都已经实现,因为从微生物制备可以实现大规模的工业化生产,成本低廉,为转谷氨酰胺酶在工业上的应用奠定了基础。现在转谷氨酰胺酶广泛地应用于海洋食品、面条/面团、奶制品、烘焙食品等食品加工领域,通过温和的酶反应可以明显地改善食品的硬度、弹性、热稳定性和持水能力。主要讨论了转谷氨酰胺酶的性质、分离和在食品加工中的应用。 相似文献
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《Food Reviews International》2013,29(2):221-246
Transglutaminase is an enzyme that forms crosslinks between protein molecules. This crosslinkage has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium sp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, viscosity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall applications of transglutaminase in the food industry are reviewed. 相似文献
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The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart 总被引:1,自引:0,他引:1
The aim of the present study was to evaluate the effect of bacterial transglutaminase on the functional properties of the myofibrillar protein concentrate from beef heart. The degrees of hydration and aggregation and emulsifying properties were studied. The degree of polymerization of the myofibrillar proteins depended on the enzyme concentration and setting time; the best results in terms of functional properties were obtained with 0.3 g transglutaminase/100 g protein with 60 min setting at 35 °C. This investigation confirms that transglutaminase may be used for the production of myofibrillar protein aggregates with enhanced functional properties. 相似文献
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DORIS JAROS CLAUDIA PARTSCHEFELD THOMAS HENLE HARALD ROHM 《Journal of texture studies》2006,37(2):113-155
Literature on the effects of microbial transglutaminase on various dairy‐based systems is discussed. Beginning with a short synopsis on the development of microbial transglutaminase as a functional tool for modifying foods, the principles of reactions catalyzed by transglutaminase and their structural implications, as well as the mechanisms of formation and cleavage of isopeptide bonds are reviewed. After summarizing the present knowledge on the specificity of microbial transglutaminase towards milk proteins, including reactions determined by individual lysine and glutamine residues, emphasis is placed on the effects of enzymatic cross‐linking on physicochemical properties in foods and, particularly, dairy‐based systems. Discussed are implications of cross‐linking on acidified milk gels including yogurt and effects on single milk protein fractions, with respect to several physicochemical properties including rheology and mechanical properties of these systems, but also syneresis, and emulsification behaviour. 相似文献
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微生物谷氨酰胺转胺酶对乳清蛋白的改性 总被引:1,自引:0,他引:1
介绍了该酶的来源、性质及催化反应机理。由于乳清蛋白应用于食品加工中时,其理化功能尚不突出,所以通过谷氨酰胺转胺酶对乳清蛋白的改性,可以加强乳清蛋白的功能性质,从而合理利用资源,开发新产品,扩大其在食品中的应用。 相似文献