{"title":"TG酶改性鱼明胶的研究现状","authors":"Jintao Wu","doi":"10.54097/ijbls.v2i2.6424","DOIUrl":null,"url":null,"abstract":"TG enzyme can catalyze the ligation reaction (glycosylation reaction), crosslinking reaction and deamination reaction between or within proteins, and has great application potential in the food field. TG enzyme was used as coagulant to modify fish gelatin, and the effects of crosslinking temperature, pH, TG enzyme dosage, gelatin concentration and crosslinking time on the characteristics of fish gelatin gel were discussed.","PeriodicalId":182292,"journal":{"name":"International Journal of Biology and Life Sciences","volume":"35 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Status of TG enzyme modified fish gelatin\",\"authors\":\"Jintao Wu\",\"doi\":\"10.54097/ijbls.v2i2.6424\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"TG enzyme can catalyze the ligation reaction (glycosylation reaction), crosslinking reaction and deamination reaction between or within proteins, and has great application potential in the food field. TG enzyme was used as coagulant to modify fish gelatin, and the effects of crosslinking temperature, pH, TG enzyme dosage, gelatin concentration and crosslinking time on the characteristics of fish gelatin gel were discussed.\",\"PeriodicalId\":182292,\"journal\":{\"name\":\"International Journal of Biology and Life Sciences\",\"volume\":\"35 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-03-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Biology and Life Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.54097/ijbls.v2i2.6424\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Biology and Life Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54097/ijbls.v2i2.6424","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
TG enzyme can catalyze the ligation reaction (glycosylation reaction), crosslinking reaction and deamination reaction between or within proteins, and has great application potential in the food field. TG enzyme was used as coagulant to modify fish gelatin, and the effects of crosslinking temperature, pH, TG enzyme dosage, gelatin concentration and crosslinking time on the characteristics of fish gelatin gel were discussed.
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