摘要
本文论述了转谷氨酰胺酶的来源、制备、理化性质、功能特性和作用原理,并介绍了转谷氨酰胺酶在肉制品加工、乳制品加工、水产品加工、植物蛋白制品以及可食性保鲜膜等方面的应用情况。
The source preparation physical and chemical properties functional specificities and action principle of the transglutaminase were discussed in this article. The application of transglutaminase in meat product milk product aquatic product plant protein product and edible fresh-keeping film were also introduced.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第3期92-95,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
河北省重大攻关专项课题:酶工程关键技术及其在农产品加工中应用研究(No.03220173D)
