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谷氨酰胺转胺酶的特性及其在食品工业中的应用 被引量：12

Characteristics of transglutaminase and its applications in food industry
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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。 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.
作者 袁永利
机构地区 食品科学与安全教育部重点实验室
出处 《中国食品添加剂》 CAS 2006年第5期123-126,共4页 China Food Additives
关键词 谷氨酰胺转胺酶 机理 应用 transglutaminase mechanism application
分类号 TS201.25 [轻工技术与工程—食品科学]
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参考文献15

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  • 7寇明钰,赵国华,阚健全.谷氨酰胺转胺酶及其在食品工业中的作用[J].中国食品添加剂,2004,15(5):81-84. 被引量：14
  • 8马微,杨会琴,王海波,张兰威.谷氨酰胺转胺酶作用的酸奶超微结构电镜观察[J].食品科学,2006,27(2):104-107. 被引量：9
  • 9赵立艳,彭增起.转谷氨酰胺酶在肉制品中的应用[J].肉类工业,2003(6):36-37. 被引量：9
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二级参考文献51

  • 1李增绪.谷氨酰胺转胺酶在食品加工中的应用[J].食品研究与开发,2004,25(4):3-5. 被引量：8
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共引文献59

同被引文献130

引证文献12

二级引证文献43

中国食品添加剂
2006年 第5期

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