王金水,赵谋明

• 1:华南理工大学食品与生物工程学院
• 2:华南理工大学食品与生物工程学院 广东广州510640
• 3:河南工业大学粮油食品学院
• 4:河南郑州450052

摘要(Abstract)：

转谷氨酰胺酶是催化蛋白质分子之间交联的一种酶,对蛋白质的成胶能力、热稳定性、持水能力等功能特性有独特的改善作用。目前从微生物Streptoverticillium spp.中分离转谷氨酰胺酶和在食品工业中的实际应用都已经实现,因为从微生物制备可以实现大规模的工业化生产,成本低廉,为转谷氨酰胺酶在工业上的应用奠定了基础。现在转谷氨酰胺酶广泛地应用于海洋食品、面条/面团、奶制品、烘焙食品等食品加工领域,通过温和的酶反应可以明显地改善食品的硬度、弹性、热稳定性和持水能力。主要讨论了转谷氨酰胺酶的性质、分离和在食品加工中的应用。

关键词(KeyWords)： 转谷氨酰胺酶;交联;蛋白质;功能特性;食品加工

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王金水,赵谋明

参考文献(References)：

• [1]Kuraishi C,Sakamoto J,Soeda T.The useful-ness of transglutaminase for food processing.In Biotechnology for improved foods and fla-vors,ACS Symposium Series 6 3 7,AmericanChemical Society:Washington,DC,1996,29-38.
• [2]Ando H,Adachi M,Umeda K,Matsuura A,Nonaka M,Uchio R,Tanaka H,and MotokiM.Purification and characteristics of a noveltransglutaminase derived from microorganisms.Agric.Biol.Chem,1989,(53):2613-2617.
• [3]Kanaji T,Ozaki H,Takao T,Kawajiri H,IdeH,Motoki M,and Shimonishi Y.Primarystructure of microbial transglutaminase fromStreptoverticilliumsp.Strains-8 1 1 2.J.Biol.Chem,1993,(268):11565-11572.
• [4]Ajinomoto.Basic properties of transglutami-nase.Brochure from the company.Ajinomoto.Inc.,Teaneck.N J,1998.
• [5]Nonaka M,Tanaka H,Okiyama A.Polymeri-zation of Several Proteins by Ca2+Independ-ent Transglutaminase Derived from Microorgan-isms.AgricBiolChem,1 9 8 9,5 3(1 0):2 6 1 9-2623.
• [6]Larre C,Kedzior Z M,Chenu G.Action ofTransglutaminase on 1 1 S Seed Protein(PeaLegumin):Influence of the Substrate Conforma-tion.JAgricFoodChem,1992,40(7):1121-1126.
• [7]Motoki M,Okiyama A,Nonaka M,TanakaH,Uchio R,Matsura A,Ando H,Umeda K.Novel transglutaminase manufacture for prapa-ration of protein gelling compounds.Jpn KokaiKokkyo Koho,JP 012747,1989.
• [8]Ando H,Matsura A,Susumu H.Manufac-ture of transglutaminase with Streptomyces.Jpn Kokkyo Koho,JP 04108381,1992.
• [9]Sakamato H,Motoki M,Soeda T,Ando H,Umeda K,Matsura A.Stabilizer compositionfor transglutaminase.Jpn Kokai Kokkyo Ko-ho,JP 04207194,1992.
• [10]Lee H G,Lanier T C,Hamann D D,KnoppJ A.Transglutaminase effects on low temper-ature gelation of fish protein sols.J.FoodSci,1997,(62):20-24.
• [11]Lee H G,Lanier T C,Hamann D D.Cova-lent cross-linking effects of thermo-rheo-logical profiles of fish protein gels.J.FoodSci,1997,(62):25-28,32.
• [12]Seguro K,Kumazawa Y,Ohtsuka T,Toigu-chi S,Motoki M.Microbial transglutaminaseandε-(γ-Glutamyl)Lysine crosslink effectson elastic properties of Kamaboko gels.J.Food Sci,1995,(60):305-311.
• [13]Soeda T,Sakai T,Toiguchi S.Effects of mi-crobial transglutaminase on the texture ofsurimi gels prepared from various kinds of fi-shes.Nippon Shokuhin Kagaku Kogaku Kai-shi,1996,(43):787-795.
• [14]Kurakata N,Nurisu M,Yamazaki K,SoedaT.Preparation of retorted food in which foodmaterial is soaked in the solution containingtransglutaminase,JP 7,008,225,1995.
• [15]Production of cured and seasoned cod roetreated with transglutaminase,JP 8,3 3 2.059,1996.(下转第9页)
• [16]Numata M,Yamada H,Nakamura Y,Mugu-ruma M.The effect of transglutaminase onheat-induced gelation and water holding ca-pacity of myosinB.Nippon Shokuhin KogyoGakkaishi,1989,(36):832-838.
• [17]Hammer G F.Mikrobielle transglutaminase unddiphosphat bei feinzerkleinerter Bruhwurst.Fleischwirtschaft,1998,(78):1155-1162.
• [18]Kuraishi C,Sakamoto J,Soeda T.Applicationof transglutaminase for meat processing.Fleischwirtschaft.1998,(78):1155-1162.
• [19]Kuraishi C,Sakamoto J,Yamazaki K,SusaY,Kuhara C,Soeda T.Production of re-structured meat using microbial transglutami-nase without salt or cooking.J.Food Sci,1997,(62):488-49-,515.
• [20]Larre C,Deshayes G,Lefebvre J,PopineauY.Hydrated gluten modified by a transglu-taminase.Nahrung,1998,(42):155-157.
• [21]Babiker E,Fujisawa N,Matsudomi N,Kato A.Improvement in the functional properties of glutenby protease digestion or acid hydrolysis followedby microbial transglutaminase treatment.J.Ag-ric.Food Chem.1996,(44):3746-3750.
• [22]Lorenzen P C,Schlimme E,Roos N.Crosslinking of sodium caseinate by a mi-crobial transglutaminase.Nahrung,1998,(42):151-154.
• [23]Nonaka M,Sakamoto H,Toiguchi S,Kawaji-ri H,Soeda T,Motoki M.Sodium casenateand skim milk gels formed by incubation withmicrobial transglutaminase.J.Food Sci,1992,(57):1214-1218,1241.
• [24]Dickinson E,Yamamoto Y.Rheology of milkprotein gels and protein-stabilized emulsiongels cross-linked with transglutaminase.J.Agric.Food Chem,1996,(44):1371-1377.