| 谷氨酰胺转胺酶特性及其在肉制品中的应用 |
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| 引用本文： | 翁航萍.谷氨酰胺转胺酶特性及其在肉制品中的应用[J].肉类研究,2008(1):15-17. |
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| 作者姓名： | 翁航萍 |
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| 作者单位： | 西南大学食品学院,重庆,400716 |
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| 摘 要： | 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。
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| 关 键 词： | 谷氨酰胺转胺酶 功能特性 机理 应用 |
| 文章编号： | 1001-8123(2007)12-0015-03 |
Characteristics of Transglutam inase and Application in Meat Products |
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| Weng Hang-ping.Characteristics of Transglutam inase and Application in Meat Products[J].Meat Research,2008(1):15-17. |
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| Authors: | Weng Hang-ping |
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| Affiliation: | Weng Hang-ping (College of Food Science; Southwest University; Beibei; Chongqing 400715); |
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| Abstract: | Transglutam inase is a kind of transferring enzyme that catalyzes the acyl transfer reaction.Covalent cross-linkings are formed among various protein molecules or inside protein molecules by transglutam inase.The structure and function of protein were improved by forming crossed band.The article discusses characteristics of transglutam inase and the mechanisms of reaction,and also summarizes its application in meat products industry. |
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| Keywords: | Transglutam inase Characteristics Mechanism Application |
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