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| Characteristics of Transglutam inase and Application in Meat Products |
| Weng Hang-ping |
| College of Food Science,Southwest University,Beibei,Chongqing 400715 |
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Abstract Transglutam inase is a kind of transferring enzyme that catalyzes the acyl transfer reaction.Covalent cross-linkings are formed among various protein molecules or inside protein molecules by transglutam inase.The structure and function of protein were improved by forming crossed band.The article discusses characteristics of transglutam inase and the mechanisms of reaction,and also summarizes its application in meat products industry.
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XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong. Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products[J]. Meat Research, 2026, 40(7): 94-102. |
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2008, Vol. 22 
