This paper mainly discusses the properties, functions of microbial transglutaminase and its application in food processing and development of novel food.
本文主要论述了微生物谷氨酰胺转胺酶的性质、功能及其在食品加工工业以及开发新型食品中的应用。
The action mechanism of treating protein fiber with the transglutaminase (MTG enzyme) was discussed, and a method of treating wool fabrics with the MTG enzyme was developed.
从理论上分析了谷氨酰胺转胺酶对羊毛纤维的作用机理，探讨了采用谷氨酰胺转胺酶处理羊毛织物的方法。
To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
试验采用糖基化和谷氨酰胺转氨酶对谷朊改性，使蛋白质分子带有更多的极性基团，从而使其功能性质得到改善。
The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.
此时谷朊粉乳化活性为84.9%，乳化稳定性为85.7%，比酶解前谷朊粉乳化性有明显提高。
In this paper, the source of transglutaminase, the mechanisms and the influencing factors of reaction, as well as transglutaminase's function in the food industry were discussed.
本文介绍了谷氨酰胺转胺酶的来源、作用机理、影响其反应的因素及谷氨酰胺转胺酶在食品工业中的作用。
The structure and function of protein were improved by forming crossed band. The article summarizes the mechanisms of reaction and the application of transglutaminase in food industry.
本文介绍了谷氨酰胺转胺酶的作用机理及谷氨酰胺转胺酶在食品工业中的应用。
This article introduced properties and application of the amylase, protease, lipase, xylanase, glucose oxidase, transglutaminase used widely in cereal food processing and promised its future.
该文综述谷物食品加工中广泛使用淀粉酶、蛋白酶、脂肪酶、木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶特性及其应用进展，并展望其发展前景。
The role mechanism and effects of transglutaminase on functional properties of milk proteins were introduced. In this paper, the application of transglutaminase in yoghurt was also presented.
本文介绍了转谷氨酰胺酶的作用机制、对乳蛋白功能特性的影响以及在酸奶生产中的应用等。
Four kinds of soy protein was modified by Transglutaminase, surface hydrophobicity of protein was measured under different conditions, and single factor and orthogonal experiments was determined.
本课题首先根据转谷氨酰胺酶修饰四种蛋白，测定其在不同条件下蛋白表面疏水性的变化趋势，并进行单因素及正交实验。
As a natural food additive, transglutaminase (TG) has been applied in bakery goods for its special structural characteristics and functional properties. This is a relatively new research discovery.
转谷氨酰胺酶(TG)作为一种天然添加剂，由于其特殊的结构特点和功能特性而应用在烘焙食品中，是相对较新的研究发现。
As a natural food additive, transglutaminase (TG) has been applied in bakery goods for its special structural characteristics and functional properties. This is a relatively new research discovery.
转谷氨酰胺酶(TG)作为一种天然添加剂，由于其特殊的结构特点和功能特性而应用在烘焙食品中，是相对较新的研究发现。
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