<i>γ</i>-谷氨酰转肽酶的催化调控及其在食品加工中的应用研究进展

纵伟; 高文雨; 李顺峰; 杜欣欣; 张丽华

doi:10.12187/2025.06.001

γ-谷氨酰转肽酶的催化调控及其在食品加工中的应用研究进展

纵伟 ¹ ,
高文雨 ¹ ,
李顺峰 ² ,
杜欣欣 ¹ ,
张丽华 ^{1

,

,}

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南省农业科学院农产品加工研究中心, 河南郑州 450002

作者简介: 纵伟(1965—),男,安徽省萧县人,郑州轻工业大学教授,博士,主要研究方向为农产品加工与技术。E-mail:zongwei1965515@163.com;

通讯作者: 张丽华,zhanglihua82828@163.com

基金项目: 河南省重大科技专项项目(231100110400)
中图分类号: TS201.3;Q814.9

Research progress on catalytic regulation of γ-glutamyl transpeptidase and its application in food processing

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Research Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China

Corresponding author: ZHANG Lihua, zhanglihua82828@163.com

Received Date: 2025-01-08
Accepted Date: 2025-04-09
Available Online: 2025-12-15
CLC number: TS201.3;Q814.9

摘要: γ-谷氨酰转肽酶(γ-Glutamyl Transpeptidase,GGT,EC 2.3.2.2)是催化γ-谷氨酰基转移与水解反应的关键酶,在生物活性物质合成和食品风味调控中具有重要作用。在国家减盐政策背景下,GGT通过提高天然鲜味物质的生物利用度,为食品工业“减盐不减鲜”提供了新思路。综述了GGT的来源、催化机制、制备方法、酶学性质、分子改造及固定化技术,以及其在食品加工中的应用现状。GGT广泛分布于动物、植物和微生物中,其催化遵循“乒乓机制”,通过酰化-去酰化反应生成γ-谷氨酰肽,可协同增强咸味感知并提升鲜味强度;通过分子改造和固定化技术,能有效提高GGT的催化效率、稳定性及重复使用性。在食品加工中,GGT已成功应用于酱油增鲜、风味物质合成等方面,但其规模化应用仍面临微生物发酵产酶效率低、固定化载体成本高等挑战。未来研究应进一步探索GGT的应用潜力,构建高产工程菌株,开发高效固定化催化剂,并建立基于代谢组学的风味调控模型,以充分发挥GGT在绿色食品加工与品质提升中的潜力。
- γ-谷氨酰转肽酶 /
- 催化机制 /
- 分子改造 /
- 固定化技术 /
- 风味
Abstract: γ-glutamyl transpeptidase (GGT, EC 2.3.2.2) is a pivotal enzyme that catalyzes γ-glutamyl group transfer and hydrolysis reactions, playing a critical role in bioactive substance synthesis and food flavor modulation. Against the backdrop of national salt reduction policies, GGT enhances the bioavailability of natural umami compounds, offering innovative solutions for "salt reduction without compromising flavor" in the food industry. This review systematically examines GGT’s sources, catalytic mechanisms, preparation methods, enzymatic characteristics, molecular modification strategies, and immobilization techniques, along with its current applications in food processing.GGT exhibits broad distribution across animal, plant, and microbial sources. Its catalytic mechanism adheres to the "ping-pong" model, generating γ-glutamyl peptides via acylation-deacylation reactions that synergistically enhance saltiness perception and umami intensity. Molecular modification and immobilization techniques significantly improve GGT’s catalytic efficiency, stability (thermal and pH stability), and recyclability. In food processing, GGT has been successfully applied in soy sauce umami enhancement, flavor compound synthesis, and low-salt meat product flavor optimization. However, large-scale implementation faces challenges including low microbial enzyme production yields and high immobilization carrier costs. Future studies should focus on: Exploring GGT’s application potential, engineering high-yield microbial strains and developing efficient immobilized catalysts, and establishing metabolomics-based flavor modulation models to fully realize GGT’s potential in sustainable food processing and quality enhancement.
- γ-glutamyl transpeptidase /
- catalytic mechanism /
- molecular modification /
- immobilization technology /
- flavor
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沈阳化工大学材料科学与工程学院沈阳 110142

γ-谷氨酰转肽酶的催化调控及其在食品加工中的应用研究进展

作者简介: 纵伟(1965—),男,安徽省萧县人,郑州轻工业大学教授,博士,主要研究方向为农产品加工与技术。E-mail:zongwei1965515@163.com;

通讯作者: 张丽华,zhanglihua82828@163.com

Research progress on catalytic regulation of γ-glutamyl transpeptidase and its application in food processing

Corresponding author: ZHANG Lihua, zhanglihua82828@163.com

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通讯作者: 陈斌, bchen63@163.com

γ-谷氨酰转肽酶的催化调控及其在食品加工中的应用研究进展

作者简介:纵伟(1965—),男,安徽省萧县人,郑州轻工业大学教授,博士,主要研究方向为农产品加工与技术。E-mail:zongwei1965515@163.com

通讯作者: 张丽华, zhanglihua82828@163.com

English Abstract

Research progress on catalytic regulation of γ-glutamyl transpeptidase and its application in food processing

Corresponding author: ZHANG Lihua, zhanglihua82828@163.com

目录

γ-谷氨酰转肽酶的催化调控及其在食品加工中的应用研究进展

作者简介: 纵伟(1965—),男,安徽省萧县人,郑州轻工业大学教授,博士,主要研究方向为农产品加工与技术。E-mail:zongwei1965515@163.com;

通讯作者: 张丽华,zhanglihua82828@163.com

Research progress on catalytic regulation of γ-glutamyl transpeptidase and its application in food processing

Corresponding author: ZHANG Lihua, zhanglihua82828@163.com

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通讯作者: 陈斌, bchen63@163.com

γ-谷氨酰转肽酶的催化调控及其在食品加工中的应用研究进展

作者简介:纵伟(1965—),男,安徽省萧县人,郑州轻工业大学教授,博士,主要研究方向为农产品加工与技术。E-mail:zongwei1965515@163.com

通讯作者: 张丽华, zhanglihua82828@163.com

English Abstract

Research progress on catalytic regulation of γ-glutamyl transpeptidase and its application in food processing

Corresponding author: ZHANG Lihua, zhanglihua82828@163.com

目录