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γ-谷氨酰转肽酶的催化特性及其在食品领域应用研究进展

  • 张柯铭 ,
  • 罗茜 ,
  • 魏夏森 ,
  • 万嗣宝 ,
  • 高海燕 ,
  • 秦臻
展开
  • (上海大学 生命科学学院,上海 200444)
第一作者:硕士研究生(秦臻副教授为通信作者,E-mail:qin_zhen@shu.edu.cn)

收稿日期: 2023-03-28

  修回日期: 2023-04-06

  网络出版日期: 2024-03-15

基金资助

国家自然科学基金面上项目(32172160, 31972120)

Research progress on catalytic properties of γ-glutamyl transpeptidase and its application in food industry

  • ZHANG Keming ,
  • LUO Xi ,
  • WEI Xiasen ,
  • WAN Sibao ,
  • GAO Haiyan ,
  • QIN Zhen
Expand
  • (School of Life Sciences, Shanghai University, Shanghai 200444, China)

Received date: 2023-03-28

  Revised date: 2023-04-06

  Online published: 2024-03-15

摘要

γ-谷氨酰转肽酶广泛存在于生物体中,可以专一性催化γ-谷氨酰基的转移反应,参与生物体内谷胱甘肽代谢和γ-谷氨酰基循环等生理过程。随着食品酶学、合成生物学技术的发展,γ-谷氨酰转肽酶在生物催化领域的应用也日渐受到重视。基于其水解和转肽催化活性,γ-谷氨酰转肽酶可被应用于茶氨酸等多种γ-谷氨酰化合物的生物催化合成。利用酶工程手段进一步优化γ-谷氨酰转肽酶的催化特性,提高目标产物产率,使得γ-谷氨酰转肽酶在食品功能因子的绿色生物制造领域具有较好的应用前景。文章综述了γ-谷氨酰转肽酶的分子结构、催化机制及其在食品工业中的应用现状,并重点关注γ-谷氨酰转肽酶的分子改造及其在催化合成L-茶氨酸领域的应用,以期为γ-谷氨酰转肽酶在食品领域的研究及应用提供参考。

本文引用格式

张柯铭 , 罗茜 , 魏夏森 , 万嗣宝 , 高海燕 , 秦臻 . γ-谷氨酰转肽酶的催化特性及其在食品领域应用研究进展[J]. 食品与发酵工业, 2024 , 50(3) : 304 -313 . DOI: 10.13995/j.cnki.11-1802/ts.035647

Abstract

γ-Glutamyl transpeptidase (GGT) widely exists in organisms, which can specifically catalyze the transfer reaction of γ-glutamyl groups and participate in physiological processes such as glutathione metabolism and γ-glutamyl cycle in organisms. With the development of genetic engineering and other biotechnologies, the application of GGT in biocatalysis has also attracted attention from researchers. Many microbial-source GGTs are widely used in the catalytic synthesis of various γ-glutamyl compounds such as theanine, based on its catalytic properties of hydrolysis and transpeptidation. The application of biotechnology methods such as molecular modification and other biotechnology optimizes specificity, stability and other enzymatic properties of GGT and improve the yield of target products, making GGT have great application potential and research prospects in the enzymatic preparation of food functional factors. The molecular structure, catalytic mechanism and practical application of GGT in food industry are reviewed. The molecular modification of GGT and its application in catalytic synthesis of theanine are summarized in order to provide reference for the development direction of GGT in food field.

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