本研究是以膠體電泳分析轉穀醯胺酶(transglutaminase)對羊乳蛋白之聚合，當羊乳中添加轉穀醯胺酶(2.0 units/mL)並於50 °C下作用2小時後，電泳膠片上αs-酪蛋白(αs-casein)之影像強度由385.3減少至249.8，β-酪蛋白(β-casein)的強度由5361.1減少至1508.5，κ-酪蛋白(κ-casein)的強度由1245.8減少至77.6，而β-乳球蛋白(β-lactoglobulin)的強度由1129.4減少至349.4，顯示轉穀醯胺酶促使羊乳中αs-酪蛋白(35.1%)、β-酪蛋白(71.8%)、κ-酪蛋白(93.7%)和β-乳球蛋白(69.0%)產生聚合作用。而當羊乳添加轉穀醯胺酶(2.0 units/mL)並於50 °C下分別作用0、1、2及3小時，羊乳蛋白隨作用時間增加而顯著產生聚合反應，高分子量之聚合物也隨作用時間而變多，當作用3小時後，電泳膠片上αs-酪蛋白的影像強度由592.7減少至186.1，β-酪蛋白的強度由4915.4減少至1710.8，κ-酪蛋白的強度由1384.3減少至66.7，且β-乳球蛋白的強度由1002.2減少至480.5。由本研究的分析得知，羊乳中αs-酪蛋白、β-酪蛋白、κ-酪蛋白和β-乳球蛋白受轉穀醯胺酶催化形成分子間(內)的架橋反應，並形成高分子量之聚合物。本研究已分析轉穀醯胺酶與羊乳蛋白之作用機制，未來可作為轉穀醯胺酶應用於羊乳製品的學理基礎。

This study analyzed the transglutaminase-induced polymerization of goat milk proteins using gel electrophoresis. Transglutaminase (2.0 units/mL) was added to goat milk at 50 °C, and the solution was incubated for 2 h. The total intensity of αs-casein, β-casein, κ-casein and β-lactoglobulin protein bands decreased in goat milk from 385.3, 5361.1, 1245.8 and 1129.4 to 249.8, 1508.5, 77.6 and 349.4 on the gel electrophoresis, respectively. Specifically, 35.1% of αs-casein, 71.8% of β-casein, 93.7% of κ-casein, and 69.0% of β-lactoglobulin were polymerized. Goat milk with added transglutaminase (2.0 units/mL) was also incubated at 50 °C for 0, 1, 2, and 3 h. Our analysis of that experiment clearly indicates that goat milk caseins were polymerized, and that the protein content increased over time. Following a 3 h incubation period, gel electrophoresis revealed a drop in the total intensity of αs-casein (from 592.7 to 186.1), β-casein (from 4915.4 to 1710.8), κ-casein (from 1384.3 to 66.7), and β-lactoglobulin (from 1002.2 to 480.5). These results demonstrate that adding transglutaminase to the goat milk caused the protein content to increase through inter- and/or intra-molecular crosslinking. Therefore, in this study, transglutaminase with goat milk proteins mechanism has clearly analyzed that utilized in dairy industry to provide important theoretical foundation.