Research Advances on Transglutaminases and Their Applications in Food Industry

Cong YANG; Liqiong GUO; Hua WAN; Yuan ZOU; Qianwang ZHENG; Junfang LIN

doi:10.13386/j.issn1002-0306.2020060302

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 370-377. > DOI: 10.13386/j.issn1002-0306.2020060302

YANG Cong, GUO Liqiong, WAN Hua, et al. Research Advances on Transglutaminases and Their Applications in Food Industry[J]. Science and Technology of Food Industry, 2021, 42(10): 370−377. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020060302.

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Research Advances on Transglutaminases and Their Applications in Food Industry

Cong YANG^{1, 2,},
Liqiong GUO^{1, 2, ,},
Hua WAN³,
Yuan ZOU^{1, 2},
Qianwang ZHENG^{1, 2},
Junfang LIN^{1, 2, ,}

1.
College of Food Science, South China Agricultural University, Guangzhou 510640, China
2.
Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China
3.
College of Mathematics and Informatics, South China Agricultural University, Guangzhou 510640, China

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Received Date: June 23, 2020
Available Online: March 15, 2021

Graphical Abstract

Abstract

Abstract

Transglutaminase (TGase), one of the natural food cross-linking agents with strong cross-linking function, form network structures among proteins via ε- (γ-glutamyl) -lysine (G-L) bonds.TGase can catalyze the crosslinking, deamidation and glycosylation of proteins, which exhibites great potential in food application, such as improving the hardness, viscosity, elasticity and water retention of food. Its cross-linking ability can be applied in dairy products production, such as cheese, meat products processing, production of edible films and microcapsules, etc. For the purpose of providing and effective reference for the research of TGase improving protein functional properties and enhancing food quality, this article aummarized, the molecular structure and action mechanism of TGase and the recent research progress in the use of it for food quality improvement.
- transglutaminase,
- cross-linking,
- food protein,
- microcapsules,
- gel,
- membrane structure

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References (51)

References

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