The use of transglutaminase in dairy products

被引：45
|
作者：
Özrenk, E [1 ]
机构：
[1] Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, TR-65080 Van, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2006年 / 59卷 / 01期
关键词：
cross-linking; milk; transglutaminase;
D O I：
10.1111/j.1471-0307.2006.00220.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Modification of proteins by enzymes such as transglutaminase (TG) has recently become of great interest to food scientists. TG (EC 2.3.2.13) catalyses the post-translational modification of proteins by transamidation of available glutamine residues by the formation of covalent cross-links between glutamine and lysine residues in proteins. It is suggested that TG is a useful tool for the production of dairy products. In this review, properties of TG and its possible use in the manufacture of dairy products are discussed. Aspects covered include reactions catalysed by the enzyme and properties of modified proteins of selected milk proteins and products.
引用
收藏
页码：1 / 7
页数：7
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