摘要：Transglutaminases are enzyme capable of catalysing cross-links between peptides or proteins. They are widely used in many foods, because of their activity in a wide range of pH and temperature. They catalyse inter- or intramolecular cross-linking throught the formation of isopeptide bonds between aminoacids or peptides to improve functional properties of proteins. Thus, they play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. Also, their natural structure, bioavailability, practical using, commercial availability and some other properties present an important potential for their using.
