谷氨酰胺转氨酶在乳制品中应用的研究进展
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摘要
谷氨酰胺转氨酶是一种适用范围较广的酶制剂,可以通过催化酰基转移、脱酰胺和交联聚合等反应促进或者加强蛋白质凝胶,改善蛋白的凝胶、乳化、稳定特性等,进而改善各类乳制品的加工特性。文章论述和总结了国内外关于谷氨酰胺转氨酶应用于乳制品的研究进展,包括对干酪、酸乳和冰激凌产品的功能改善和影响,尝试为谷氨酰胺转氨酶应用于乳制品上进一步的研究提供建议。
Transglutaminase is an enzyme preparation with a wide range of applications in many industries. It can promote or strengthen protein gel by catalyzing acyl transfer, deamidation and crosslinking polymerization, etc, so as to improve the gel, emulsification and stability characteristics of protein, or thus improve the processing characteristics of various dairy products. This paper introduces and reviews the study progress of the application of transglutaminase in dairy products, including the functions and effects of cheese, yogurt and ice cream products. The purpose of this paper is to provide suggestions for further research and development on the application of transglutaminase in dairy products.
Transglutaminase is an enzyme preparation with a wide range of applications in many industries. It can promote or strengthen protein gel by catalyzing acyl transfer, deamidation and crosslinking polymerization, etc, so as to improve the gel, emulsification and stability characteristics of protein, or thus improve the processing characteristics of various dairy products. This paper introduces and reviews the study progress of the application of transglutaminase in dairy products, including the functions and effects of cheese, yogurt and ice cream products. The purpose of this paper is to provide suggestions for further research and development on the application of transglutaminase in dairy products.
引文
[1]Gundersen M,Keillor J,Pelletier J.Microbial transglutaminase displays broad acyl-acceptor substrate specificity[J].Applied Microbiology and Biotechnology,2014,98(1):219-230.
[2]Stender E,Koutina G,Almdal K,et al.Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase[J].Food&Function,2018,(9):797-805.
[3]Ando H,Adachi M,Umeda K,et al.Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms[J].Agricultural and biological chemistry,1989,(10):2613-2617.
[4]Cui L,Gong J,Fan X R.Transglutaminase-modified wool keratin film and its potential application in tissue engineering[J].Engineering in Life Sciences,2013,13(2):149-155.
[5]张新伟,张静洁,陈军安,等.谷氨酰胺转移酶提高奶油干酪得率的研究[J].食品工业科技,2013,34(7):113-116,122.
[6]Lim T J,Easa A M,Karim A A,et al.Development of soy-based cream cheese via the addition of microbial transglutaminase,soy protein isolate and maltodextrin[J].British Food Journal,2011,113(9):1147-1172.
[7]Aaltonen T,Huumonen I,Myll?rinen P.Controlled transglutaminase treatment in Edam cheese-making[J].International Dairy Journal,2014,38:179-182
[8]Darnay L,Králik F,Oros G,et al.Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging[J].Journal of Food Engineering,2017,196:123-129.
[9]Karzan T M,Nawal H S,Ashna T A.The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goat’s whey cheese[J].International Food Research Journal,2016,23(2):688-693.
[10]Azadeh S,Ashkan M,Asghar K.Enzymatic cross-linking of whey proteins in low fat Iranian white cheese[J].International Dairy Journal,2013,29(2):88-92.
[11]杨洋,刘奕伟,周方,等.TG酶与稳定剂复配改善搅拌型酸乳生产特性的研究[J].中国乳品工业,2013,41(4):26-31.
[12]Pakseresht S,Tehrani M M,Razavi S.Optimization of low-fat set-type yoghurt:effect of altered whey protein to casein ratio,fat content and microbial transglutaminase on rheological and sensorial properties[J].Journal of Food Science and Technology,2017,54(8):2351-2360.
[13]Domaga?a J,Wszo?ek M,Tamime A Y,et al.The effect of transglutaminase concentration on the texture,syneresis and microstructure of set-type goat’s milk yoghurt during the storage period[J].Small Ruminant Research,2013,112(1):154-161.
[14]Abou-Soliman N H I,Sakr S S,Awad S.Physico-chemical,microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase[J].Journal of Food Science and Technology,2017,54(6):1616-1627.
[15]王文超,袁海娜,赵广生,等.谷氨酰胺转氨酶对酸乳乳清蛋白抗氧化活性的影响[J].中国食品学报,2017,17(8):113-117.
[16]吕建敏,袁海娜.谷氨酰胺转胺酶诱导交联发酵乳蛋白的体内抗氧化功效[J].食品与生物技术学报,2016,(12).
[17]吴琼,陈丽娜,刘博.改性大豆分离蛋白冰淇淋的研究[J].长春大学学报,2010,(4).
[18]徐莹,陈海英,周星,等.转谷氨酰胺酶交联木瓜蛋白酶水解产物改善大豆分离蛋白乳化特性的研究[J].食品工业科技,2013,17(8):113-117.
[19]Rossa P N,de SáE M,Burin V M,et al.Optimization of microbial transglutaminase activity in ice cream using response surface methodology[J].Food Science and Technology,2011,44(1):29-34.
[20]Rossa P N,Burin V M,Bordignon-Luiz M T.Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents[J].Food Science and Technology,2012,48(2):224-230.
[2]Stender E,Koutina G,Almdal K,et al.Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminase[J].Food&Function,2018,(9):797-805.
[3]Ando H,Adachi M,Umeda K,et al.Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms[J].Agricultural and biological chemistry,1989,(10):2613-2617.
[4]Cui L,Gong J,Fan X R.Transglutaminase-modified wool keratin film and its potential application in tissue engineering[J].Engineering in Life Sciences,2013,13(2):149-155.
[5]张新伟,张静洁,陈军安,等.谷氨酰胺转移酶提高奶油干酪得率的研究[J].食品工业科技,2013,34(7):113-116,122.
[6]Lim T J,Easa A M,Karim A A,et al.Development of soy-based cream cheese via the addition of microbial transglutaminase,soy protein isolate and maltodextrin[J].British Food Journal,2011,113(9):1147-1172.
[7]Aaltonen T,Huumonen I,Myll?rinen P.Controlled transglutaminase treatment in Edam cheese-making[J].International Dairy Journal,2014,38:179-182
[8]Darnay L,Králik F,Oros G,et al.Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging[J].Journal of Food Engineering,2017,196:123-129.
[9]Karzan T M,Nawal H S,Ashna T A.The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goat’s whey cheese[J].International Food Research Journal,2016,23(2):688-693.
[10]Azadeh S,Ashkan M,Asghar K.Enzymatic cross-linking of whey proteins in low fat Iranian white cheese[J].International Dairy Journal,2013,29(2):88-92.
[11]杨洋,刘奕伟,周方,等.TG酶与稳定剂复配改善搅拌型酸乳生产特性的研究[J].中国乳品工业,2013,41(4):26-31.
[12]Pakseresht S,Tehrani M M,Razavi S.Optimization of low-fat set-type yoghurt:effect of altered whey protein to casein ratio,fat content and microbial transglutaminase on rheological and sensorial properties[J].Journal of Food Science and Technology,2017,54(8):2351-2360.
[13]Domaga?a J,Wszo?ek M,Tamime A Y,et al.The effect of transglutaminase concentration on the texture,syneresis and microstructure of set-type goat’s milk yoghurt during the storage period[J].Small Ruminant Research,2013,112(1):154-161.
[14]Abou-Soliman N H I,Sakr S S,Awad S.Physico-chemical,microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase[J].Journal of Food Science and Technology,2017,54(6):1616-1627.
[15]王文超,袁海娜,赵广生,等.谷氨酰胺转氨酶对酸乳乳清蛋白抗氧化活性的影响[J].中国食品学报,2017,17(8):113-117.
[16]吕建敏,袁海娜.谷氨酰胺转胺酶诱导交联发酵乳蛋白的体内抗氧化功效[J].食品与生物技术学报,2016,(12).
[17]吴琼,陈丽娜,刘博.改性大豆分离蛋白冰淇淋的研究[J].长春大学学报,2010,(4).
[18]徐莹,陈海英,周星,等.转谷氨酰胺酶交联木瓜蛋白酶水解产物改善大豆分离蛋白乳化特性的研究[J].食品工业科技,2013,17(8):113-117.
[19]Rossa P N,de SáE M,Burin V M,et al.Optimization of microbial transglutaminase activity in ice cream using response surface methodology[J].Food Science and Technology,2011,44(1):29-34.
[20]Rossa P N,Burin V M,Bordignon-Luiz M T.Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents[J].Food Science and Technology,2012,48(2):224-230.