转谷氨酰胺酶的性质、制备及在食品加工中的应用

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。

Characteristics, isolation of transglutaminase and its applications in food processing

Transglutamniase is an enzyme that forms crosslinks between protein molecules. This crosslinking has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium spp. , and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall application of transglutaminase in the food industry are reviewed in present paper.