蛋白质交联研究概况

通过蛋白质交联可对蛋白质进行改性,该文简述蛋白质两种交联:化学交联和酶交联。目前 蛋白质化学交联剂主要是戊二醛,酶交联剂主要是转谷氨酰胺酶;通过蛋白质交联可改变食品组织结构 和功能性质,因此蛋白质交联在食品中有较广阔应用前景。

Summarization of Protein Cross-Linking

We can modify protein by protein cross-linking. This article describes two kinds of protein's cross-linking: chemical cross-linking and enzymatic cross-linking. Presently the primary cross-linkings of protein is glutaraldehyde in chemistry and transglutaminase in enzyme. We can reform tissue and functional property of food by it, so protein cross-linking will have good application in food industry.