Abstract
Glutamine transaminase is an enzyme that can catalyse the formation of valence bonds between the ε-amino group of lysine and the γ-hydroxylamide group of glutamic acid, resulting in the polymerization of chime. In this paper, the sources, properties, mechanism of action and application of glutamine transaminase in lamb meat processing are described in combination with existing literatures. The bioavailability of its products is discussed. The results show that: glutamine transaminase, treatment the effects of temperature and reaction time on the cooking loss rate and characteristics of mutton gel are significant. The effects of glutamine transaminase, processing temperature and gellan gum on the properties of mutton gel are significant (P <0.05); temperature on glutamine transaminase There was significant interaction effect on the gel properties of mutton emulsion (P <0.05), but each factor had no significant interaction effect on the gel properties.
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