Application of Transglutaminase in Seafood and Meat Processings

轉麩氨醯胺在水產食品及肉品加工之應用

江善宗(Shann-Tzong Jiang) ； 殷儷容(Li-Jung Yin)

《臺灣水產學會刊》 28卷3期 (2001/09) Pp. 151-162

https://doi.org/10.29822/JFST.200109.0001

摘要

尋找豐富之蛋白質源及擴大既有蛋白質之利用一直是業界與學者研究與探討的主題，其中利用酵素改善蛋白質特性進而研發新蛋白質食品～特別是利用微生物轉麩氨醯胺(Microbial Transglutaminase, EC 2.3.2.13, MTGase)改善蛋白質特性將是最具潛力項目之一。MTGase及其他來源之轉麩氨醯胺(TGase)可催化食品中蛋白質分子內或分子間所含麩氨醯胺酸殘基(glutamine residue)之γ-carboxyamide group與離胺酸殘基之ε-amino group形成異胜(特殊符號略)鍵〜ε-(γ-glutamyl)lysine之共價鍵結，因此TGase可利用胺基的插入、交叉結合和去胺基化來修飾並改變蛋白質特性，例如乳清蛋白、大豆蛋白、麵筋、肌凝蛋白及肌動凝蛋白等之凝集或行膠。利用TGase改善食品蛋白可達到生產具有彈性之食品、避免離胺酸在加工過程之流失、包裹油脂及脂溶性物質、形成耐熱及耐水之薄膜、低溫行膠、改善水產煉製品彈性及保水性、改善蛋白質溶解性及其它特性以及生產高營養價值之食品等功效或目標。因此，本文將就MTGase、重組MTGase及其它TGase之分佈與來源、生化特性以及在加工上之利用潛力作深入探討，提供學界與業界參考，進而提升食品加工之技術及食品相關研究之層次。

並列摘要

To search world-widely for protein sources and to broaden the application potentials of existing proteins for human consumption have long been hot topics for both food industry and scientists. Protein modification by enzymes, especially by microbial transglutaminase (MTGase), the mass production of which can be achieved by fermentation from cheap substrates, is one of the most promising alternatives in developing novel proteins foods. MTGase, as well as other TGases, can catalyze the formation of ε-(γ-Glutamyl)-Lysine bonds in many food proteins. The resulting cross-link drastically alters protein functionalities. TGase-catalyzed reactions can be used to modify the functional properties of food proteins such as cross-linking of whey proteins, soya proteins, gluten, myosin and actomyosin. The modification of food proteins by TGase may lead to textured products, help to protect lysine in food proteins from various chemical reactions, encapsulate the lipids and/or lipid-soluble materials, form heat- and water-resistant films, avoid heat treatment for gelation, improve elasticity and water holding capacity, modify solubility and other functional properties, and produce food proteins with higher nutritive value through cross-linking of different proteins containing complementary limited essential amino acids. Accordingly, this review will focus on the properties of MTGase, recombinant MTGase and other TGases. The application of this enzyme in food processing will also be discussed.

並列關鍵字

transglutaminase ； recombinant transglutaminase ； cross-linking of proteins ； seafood processing