机构地区: 华南理工大学生物科学与工程学院
出 处: 《现代食品科技》 2006年第3期42-44,共3页
摘 要: 来源于微生物的转谷氨酰胺酶(MTG)是一种十分重要的酶制剂,它作为一种多功能的蛋白质,具有催化蛋白质或多肽之间发生共价交联反应的活性,在食品、医药等工业中有着广泛的应用前景.本文简述了对转谷氨酰胺酶的研究发展历程,以及本实验室设计的对其生产菌种的诱变选育方案。 Transglutaminase from microorganism is a very important multifunctional enzyme, which exhibits high activities in cross-linking of proteins and incorporation of polyamines into proteins. It will widely use in food service and medicine industries. This paper reviewed the research of the transglutaminase and described our lab's mutation-project of its productive strains.