MODIFICATION OF EDIBLE PROTEIN

摘要

PURPOSE:To improve edible protein-modifying effect of a transglutaminase and simultaneously make it possible to modify a protein which has heretofore beer impossible to modify by reacting an edible protein with the transglutaminase in the presence of polylysin. CONSTITUTION:An edible protein is made to react with a transglutaminase (preferably Ca-independent transglutaminase such as transglutaminase derived from a microorganism) in the presence of a polylysin (preferably having 10-30 polymerization degree) to subject the edible protein to crosslinking modification. Furthermore, an amount of transglutaminase added is preferably 0.2-100unit/g protein and an amount of the polylysin added is preferably 0.0001-0.1g/g protein. Further, the enzymatic reaction is normally carried out at 20-60 deg.C for 20-60 min.