Research progress on modification of protein in food with transglutaminase

LI Bin; FU Gui-ming; LIU Cheng-mei; WAN Yin; ZOU Bin; TONG Huo-yan

doi:10.13386/j.issn1002-0306.2017.07.065

LI Bin, FU Gui-ming, LIU Cheng-mei, WAN Yin, ZOU Bin, TONG Huo-yan. Research progress on modification of protein in food with transglutaminase[J]. Science and Technology of Food Industry, 2017, (07): 381-384. DOI: 10.13386/j.issn1002-0306.2017.07.065

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Research progress on modification of protein in food with transglutaminase

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Transglutaminase ( TGase) is an enzyme of the class of transferases widely known to modify protein functional properties in food systems.The main mechanisms of action are polymerisations, in which lead to the formation of isopeptide bond between protein-protein.This article reviews sources, characteristics, catalytic mechanism of transglutaminase, its application in protein modification and food field by summrizing the present study on transglutaminase in China and abroad.

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Research progress on modification of protein in food with transglutaminase

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