微生物谷氨酰胺转氨酶(MTG)通过催化酰基转移反应,使蛋白质多肽分子内和分子间发生共价交联,从而改善面筋蛋白的结构和功能,进而改善面制品的风味、口感、质地和外观等.论文对微生物谷氨酰胺转氨酶的酶学性质,催化机理,在面粉及面制品上的应用等进行了综述,重点阐述了微生物谷氨酰胺转氨酶在面条、面包、饺子等中国传统面食上的应用,证实微生物谷氨酰胺转氨酶完全能取代传统面粉改良剂,在面粉及面制品上的应用前景广阔.%Microbial transglutaminase (MTG) was used as the catalyst in acyl - transfer reactions which the covalent cross -linking reaction was happened between the intramolecular and intermolecular. The reaction improved the structure and function of gluten proteins, and therefore improved the flavor, taste, texture and appearance of pasta. The paper made a summary about the microbial transglutaminase' s enzymatic properties, catalytic mechanism and the application in flour and flour products. It mainly focused on the application of microbial transglutaminase in noodles, bread,dumplings and other Chinese traditional pasta. The study also confirmed that the microbial transglutaminase could replace the traditional flour improver agent and it would have a bright future applied in flour and flour products.
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