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Advance in protein glycosylation catalyzed by transglutaminase
  
DOI：10.12166/j.zgyz.1003-7969/2020.04.005
KeyWord:transglutaminase  enzymatic glycosylation  protein modification  Maillard reaction
FundProject:天津市教委科研计划项目（2018KJ092）
Author NameAffiliation
LI Hongbo LI Chunshuang ZHANG Tianqi LI Hongjuan YU Jinghua College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457,China 
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Abstract:
      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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