谷氨酰胺转氨酶（Ｔｒａｎｓｇｌｕｔａｍｉｎａｓｅ，ＴＧａｓｅ）能够催化蛋白质分子发生交联，被广泛应用于食品、医药和纺织等领域。为提高其热稳定性，研究了糖、盐及醇类等稳定剂对 ＴＧａｓｅ在 ５ ℃下的半衰期［ｔ１／２（５ ℃ ）］的影响。结果表明，山梨醇、小麦蛋白、ＮａＣｌ和葡萄糖能延长 ＴＧａｓｅ的 ｔ１／２（５ ℃ ）。在此基础上进行正交实验，获得最佳的稳定剂配方：山梨醇 ５０ｇ／Ｌ、小麦蛋白 ５０ｇ／Ｌ、ＮａＣｌ５０ｇ／Ｌ、葡萄糖 ５０ｇ／Ｌ。在该复合稳定剂保护下，ＴＧａｓｅ的 ｔ１／２（５ ℃ ）和最适反应温度较对照（无稳定剂）分别提高 ５９７３倍和 １０℃ ；室温（２５℃ ）储存 ８０ｄ的残余酶活率为 ７３８４％ ，较对照提高 ６２７９％ 。此研究结果将促进 ＴＧａｓｅ的生产改进和应用拓展。

Transglutaminase (EC 2.3.2.13, TGase) can catalyze the cross-linking of protein molecules, and it has been widely used in the fields of food, biology, medicine, textile and so on. In order to improve the thermal stability, the effects of carbohydrates, salts and alcohols on the half-life of TGase at 55oC ((t1/2(55oC)) were studied. The results showed that the addition of sorbitol, wheat protein, NaCl and glucose could effectively prolong the half-life of TGase. On this basis, orthogonal experiments were carried out to obtain the best compound stabilizer: 50 g/L sorbitol, 50 g/L wheat protein, 50 g/L NaCl, and 50 g/L glucose. Under the protection of the compound stabilizer, thet1/2(55oC) value and the optimum reaction temperature of TGase were increased by 59.73-fold and 10oC respectively compared with the control (no stabilizer), and the residual enzyme activity rate after storage at room temperature (25oC) for 80 days was 73.84%, 62.79% higher than the control. The results of this study will facilitate the improvement of TGase production and application development.