Transglutaminase (TGase) was selected as model enzyme to investigate the effects of microwave (MW) heating on its activity and structure compared to water bath (WB) heating. MW heating can enhance the activity of TGase and reach the maximum at 20 min, whereas conduction heating has little effect on the activity of TGase. The difference of dielectric properties between MW heating and WB heating were not obvious, but MW heating had higher conductivity than WB heating. The results of ultraviolet and fluorescence spectra show that MW heating can change the enzyme activity by changing the conformation of TGase. The decrease of α-helix and an increase of β-sheet and β-turn investigated by circular dichroism (CD) indicated the secondary structures of TGase were changed when treated by MW heating. Further gel properties test confirmed that TGase treated by MW could improve the functional and mechanical properties of surimi gel.

选择转谷氨酰胺酶（TGase）作为模型酶，与水浴（WB）加热相比，研究微波（MW）加热对其活性和结构的影响。微波加热可以增强TGase的活性，并在20min时达到最大值，而传导加热对TGase的活性影响很小。MW加热和WB加热之间的介电性能差异不明显，但是MW加热具有比WB加热更高的电导率。紫外和荧光光谱结果表明，微波加热可以通过改变TGase的构象来改变酶的活性。圆二色性（CD）研究表明，α-螺旋的减少，β-折叠和β-转角的增加表明，微波加热处理后，TGase的二级结构发生了变化。