| 转谷氨酰胺酶及其在食品工业中的应用 |
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| 引用本文： | 蔡培钿,白卫东,赵文红,钱敏.转谷氨酰胺酶及其在食品工业中的应用[J].中国调味品,2010,35(4). |
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| 作者姓名： | 蔡培钿 白卫东 赵文红 钱敏 |
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| 作者单位： | 仲恺农业工程学院,轻工食品学院,广州,510225 |
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| 摘 要： | 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。简要介绍了转谷氨酰胺酶的性质、功能特性和作用机理,详细阐述了转谷氨酰胺酶在食品工业中的应用,包括了肉制品、乳制品、水产品、植物蛋白制品、焙烤制品以及在食品包装及保藏等方面。
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| 关 键 词： | 转谷氨酰胺酶 食品工业 应用 研究进展 蛋白质 |
Transglutaminase and its application research progress in food industry |
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| CAI Pei-dian,BAI Wei-dong,ZHAO Wen-hong,QIAN Min.Transglutaminase and its application research progress in food industry[J].China Condiment,2010,35(4). |
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| Authors: | CAI Pei-dian BAI Wei-dong ZHAO Wen-hong QIAN Min |
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| Affiliation: | CAI Pei-dian,BAI Wei-dong,ZHAO Wen-hong,QIAN Min(College of Light Industry , Food,Technology Zhongkai University of Agricultural ,Engineering,Guangzhou 510225,China) |
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| Abstract: | Transglutamniase is an enzyme which catalysis crosslinks between protein molecules.It has unique effects on improving protein function,such as gelation capability,thermal stability,water holding capacity,etc.The property,functional specificities,role mechanism were briefly introduced,the application of trasglutaminase in food industry were particularly reviewed,including meat product,dairy product,aquatic,plant protein product,bakery product,food packaging and preservation. |
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| Keywords: | transglutamniase food industry application research progress protein |
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