摘要
从转谷氨酰胺酶所催化的生化反应入手，依据此酶对肌肉蛋白质作用的特点，阐述了转谷氨酰胺酶对改善肉制品质构、提高产品率、拓宽原料来源及开发新产品的重要作用，并且对转谷氨酰胺酶作用产物的生物利用性进行了探讨。
This paper began with the chemical reactions catalyzed by transglutaminase and reviewed the significant effects of the enzyme on improving meat products quality,raising products yield,broadening meat resources and developing new products etc.The bioavailability of the products catalyzed by transglutaminase was also discussed.
出处
《食品科技》
CAS
北大核心
2000年第6期40-42,共3页
Food Science and Technology
