| [Visitor (183.193.*.*)]answers [Chinese ] | Time :2021-12-14 | Transglutaminase: Scientific name glutamine transaminease (referred to as TGase or TG), consists of 331 amino groups with a molecular weight of about 38,000 monomeric protein acyltransferases with an active center.
Traits are enzymes that can catalyze transacyl reactions that lead to covalent crosslinking between proteins (or peptides). Transglutaminase can catalyze crosslinking between proteins, resulting in the following changes: the protein is modified, and the plasticity, water retention, water solubility and functionality of the modified protein are improved; Protects lysine in food from damage from various chemical reactions; Can be used to embed lipids or fat-soluble substances; Can form a heat-resistant, water-resistant film; No heat treatment is required during gel formation; The nutritional value of proteins is enhanced by crosslinking proteins containing various essential amino acids.At present, transglutaminase has been applied to meat products, fish products, dairy products, plant protein products, baking products, immobilized enzymes, edible packaging. Transglutaminase produced by microorganisms has many advantages: good thermal stability; Wide pH range; No dependency on Ca2 ... |
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