谷氨酰胺转氨酶及其在食品工业上的应用研究进展

谷氨酰胺转氨酶（Transglutaminase, EC 2.3.2.13，TGase）是一种可催化蛋白质间形成异肽键使蛋白质改性的天然酶制剂。该酶可以催化蛋白质发生交联、脱酰胺和糖基化反应，在改善食品的硬度、粘性、弹性和持水力等方面具有较大的应用潜力。它的交联性可应用于:制造奶酪和其他乳制品、肉制品加工、生产可食性薄膜及微胶囊等。本文综述了TGase的分子结构、作用机理以及近年来国内外利用该酶在食品工业中改善食品品质的研究进展，以期为TGase在改善蛋白质功能性质、提升食品品质等方面的研究工作提供有效参考。

Research Advances on Transglutaminases and Their Applications in Food Industry

Transglutaminase (TGase), one of the natural food cross-linking agents with strong cross-linking function, form network structures among proteins via ε- (γ-glutamyl) -lysine (G-L) bonds.TGase can catalyze the crosslinking, deamidation and glycosylation of proteins, which exhibites great potential in food application, such as improving the hardness, viscosity, elasticity and water retention of food. Its cross-linking ability can be applied in dairy products production, such as cheese, meat products processing, production of edible films and microcapsules, etc. For the purpose of providing and effective reference for the research of TGase improving protein functional properties and enhancing food quality, this article aummarized, the molecular structure and action mechanism of TGase and the recent research progress in the use of it for food quality improvement.