| 谷氨酰胺转胺酶的特性及其在食品工业中的应用 |
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| 引用本文： | 袁永利.谷氨酰胺转胺酶的特性及其在食品工业中的应用[J].中国食品添加剂,2006(5):123-126. |
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| 作者姓名： | 袁永利 |
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| 作者单位： | 食品科学与安全教育部重点实验室,江南大学食品学院,无锡,214036 |
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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作用机理及谷氨酰胺转胺酶在食品工业中的应用。
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| 关 键 词： | 谷氨酰胺转胺酶 机理 应用 |
| 文章编号： | 1006-2513(2006)05-0123-04 |
| 收稿时间： | 05 23 2006 12:00AM |
| 修稿时间： | 2006年5月23日 |
Characteristics of transglutaminase and its applications in food industry |
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| YUAN Yong-li.Characteristics of transglutaminase and its applications in food industry[J].China Food Additives,2006(5):123-126. |
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| Authors: | YUAN Yong-li |
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| Affiliation: | Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi 214036 |
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| Abstract: | Transglutaminase is a kind of transfering enzyme that catalyzes the acyl transfer reaction. Covalent crosslinkings are formed between various protein molecules or inside protein molecules by transglutaminase. The structure and function of protein were improved by forming crossed band. The article summarizes the mechanisms of reaction and the application of transglutaminase in food industry. |
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| Keywords: | transglutaminase mechanism application |
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