文章基本信息

标题：Properties of Microbial Transglutaminase and Application on Food Proces
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作者：Zübeyde Öner
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2004
卷号：29
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, some properties and applications of the transglutaminase (TGase) referred to as microbial TGase (MTGase), derived from a variant of Streptoverticillum mobaraense are described. MTGase cross-linked most food proteins, such as caseins, soybean globulins, gluten, actin, myosins, and egg proteins, as efficiently as mammalian TGases by forming lysine bond. However, unlike many other TGases, MTGase is calcium-independent and has a relatively low molecular weight. Both of these properties are of advantage in industrial applications; a number of studies have illustrated the potential of MTGase in fish, meat, baked food and milk products.
关键词：Microbial transglutaminase; cross-linking; casein; gelation