| 酶法交联对食物蛋白的改性作用研究进展 |
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| 引用本文： | 吴进菊, 汤尚文, 黄升谋, 豁银强. 酶法交联对食物蛋白的改性作用研究进展[J]. 食品工业科技, 2011, (11): 511-513. DOI: 10.13386/j.issn1002-0306.2011.11.138 |
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| 作者姓名： | 吴进菊 汤尚文 黄升谋 豁银强 |
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| 作者单位： | 1.襄樊学院化学工程与食品科学学院 |
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| 摘 要： | 食物蛋白通过分子间或分子内的交联作用,可有效地改善功能特性,有利于在食品加工中的应用。可用于蛋白交联的酶主要有转谷氨酰胺酶、多酚氧化酶、过氧化物酶等。主要阐述了转谷氨酰胺酶、多酚氧化酶、过氧化物酶交联蛋白的作用机理及最新研究进展。
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| 关 键 词： | 交联 食物蛋白 多酚氧化酶 转谷氨酰胺酶 |
Research progress on modification of food proteins by enzymatic cross linking |
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| WU Jin-ju,TANG Shang-wen,HUANG Sheng-mou,HUO Yin-qiang. Research progress on modification of food proteins by enzymatic cross linking[J]. Science and Technology of Food Industry, 2011, 0(11): 511-513. DOI: 10.13386/j.issn1002-0306.2011.11.138 |
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| Authors: | WU Jin-ju TANG Shang-wen HUANG Sheng-mou HUO Yin-qiang |
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| Affiliation: | WU Jin-ju,TANG Shang-wen,HUANG Sheng-mou,HUO Yin-qiang(College of Chemical Engineering and Food Science,Xiangfan University,Xiangfan 441053,China) |
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| Abstract: | Inter-and intramolecular cross-linking of food proteins can modify their functional properties,which are useful to application in food processing.The enzymes which can be used for protein cross linking are transglutaminase,polyphenol oxidase and peroxidase.Reaction principle of transglutaminase,polyphenol oxidase and peroxidase generated cross-linking of proteins,as well as the latest progresses,were Illustrated. |
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| Keywords: | cross-linking food proteins polyphenol oxidase transglutaminase |
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