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。
2
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。
3
The emulsifying ability 84.9%, emulsion stability property 85.7%. The remarkable improvement in emulsifying property of the gluten modification by Transglutaminase was evident.