摘要
谷氨酰胺转胺酶 (蛋白质 -谷氨酸 -γ谷氨酰胺转移酶EC 2 .3.2 .13)催化体外大多数食品蛋白质的交联反应 ,如 :酪蛋白 ,大豆蛋白 ,肌球蛋白 ,肌动蛋白 ,谷蛋白 ,禽蛋蛋白等等。通过催化肽键谷酰胺基残基的酰基转移反应 ,在各种蛋白质分子之间或之内形成ε - (γ -谷胺酰 )赖氨酸键 ,从而改善各种蛋白质的功能性质。如 :营养价值、质地结构、口感、贮存期等等。目前 ,商业化谷氨酰胺转胺酶主要从动物组织中提取 ,但由于其分离和纯化过程较复杂 ,且来源稀少 ,因而价格昂贵 ,近年来 ,人们开始转向于研究利用微生物发酵来生产谷氨酰胺转胺酶 ,并使之应用于食品工业 ,经过微生物谷氨酰胺转胺酶处理后的食品 ,其功能性质明显改善。本文就谷氨酰胺转胺酶的国内外研究现状作一综述 ,主要包括理化性质、生产及其应用。
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.
出处
《生物工程进展》
CSCD
2001年第1期33-37,共5页
Progress in Biotechnology
