摘要
本实验采用SDS-PAGE电泳和凝胶成像技术对TG-K和TG-N与酪蛋白反应的最佳条件(酶用量、反应时间、反应温度、反应pH值)和作用效果进行了对比分析,从而进一步探讨了源于不同菌株的谷氨酰胺转胺酶对酪蛋白的作用和酶本身的特性研究,为该酶在乳制品加工中的应用提供了理论指导。
The appropriate conditions（enzyme/usage, time, temperature and pH ） for catalytic reactions and the effects on casein, using TG-K and TG-N were compared and analyzed by SDS-PAGE combined with the technique of imaging. Accordingly, this paper ulterior research catalysis study on casein by transglutaminase from different strain and the enzyme characters, and provide direction for application of transglutaminase in diary processing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期228-233,共6页
Food Science
