| 李洪波
李春爽
张天琪
李红娟
于景华.谷氨酰胺转氨酶催化蛋白质糖基化的研究进展[J].中国油脂,2020,45(4):18~23.[LI Hongbo
LI Chunshuang
ZHANG Tianqi
LI Hongjuan
YU Jinghua.Advance in protein glycosylation catalyzed by transglutaminase[J].China Oils and Fats,2020,45(4):18~23.] |
| 谷氨酰胺转氨酶催化蛋白质糖基化的研究进展 |
| Advance in protein glycosylation catalyzed by transglutaminase |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.005 |
| 中文关键词: 谷氨酰胺转氨酶 酶促糖基化 蛋白质改性 美拉德反应 |
| 英文关键词:transglutaminase enzymatic glycosylation protein modification Maillard reaction |
| 基金项目:天津市教委科研计划项目（2018KJ092） |
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| 摘要点击次数: 1151 |
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| 中文摘要: |
| 谷氨酰胺转氨酶（TGase）作为生物催化剂，催化蛋白质中γ-谷氨酰胺残基与带有伯氨的糖共价结合，从而改善蛋白的功能特性，减少美拉德反应中副产物的形成。综述了谷氨酰胺转氨酶酶促糖基化的反应机理、作用形式及其产物在食品中的应用，并对谷氨酰胺转氨酶催化蛋白质糖基化的发展前景进行了展望。 |
| 英文摘要: |
| s a biocatalyst, transglutaminase(TGase) can catalyze the covalent binding of γ-carboxyamide of glutaminyl residues in proteins with sugar containing primary ammonia to improve the functional properties of proteins and reduce the formation of by-products in Maillard reaction. The reaction mechanism, action form and application in food of enzymatic glycosylation of transglutaminase were reviewed, and the prospects of transglutaminase-catalyzed protein glycosylation were also discussed. |
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