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Transglutaminase—A Review of its Physical and Chemical Properties Production and Application in Food Processing

Zheng Mei\|ying\ Cheng Jian\ Lun Shi\|yi (Lab.of Environmental Biotechnology,School of Biotechnology,Wuxi University of Light Industry Wuxi\ 214036)  
Transglutaminase(Protein\|glutamine γ-glutamyltransferase,E C 2.3.2.13) is an enzyme capable of catalysing in vitro acyl transfer reactions by introducing covalent cross\|links between major food proteins,for example:casein,soya proteins,actomyosin,myosin,wheat proteins and so on.ε-(γ-Glu)-Lys bonds are formed between various protein molecules or intro protein molecules to improve the functional properties of proteins,such as:better nutritive value,texture,flavour,safty,apperance and shelf\|life and so on.At present,Guinea\|pig liver has been the sole source of commercial transglutaminase for decades.The scarce source and the complicated separation and purification procedure for obtaining transglutaminase from tissue have resulted in an extremely high price of the enzyme,about USD 80 for one unit.Recently,efforts have been made to search for transglutaminase derived from microorganism and make it used in food production.Food's functional properties improved apparently after being treated with transglutaminase from bacteria.In this paper,a review is made on the research development in abroad and domestic of transglutaminase,mainly including its physical and chemical properties,production and application in food processing.
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