Properties of Microbial Transglutaminase and Application on Food Processing (Turkish with English Abstract)
Abstract
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.
Abstract
Bu çalışmada Streptoverticillum mobaraense kullanılarak elde elden transglutaminaz enziminin özellikleri ve uygulama olanakları üzerinde durulmuştur. Mikrobiyal transglutaminaz kazein, soya fasulyesi globulini, gluten, aktin, myosin ve yumurta proteini gibi birçok gıda proteinleri ile çapraz bağlar meydana getirir, ancak diğer transglutaminazlardan farklı olarak bağlantı yapmak için kalsiyuma ihtiyaç duymaz ve düşük molekül ağırlığına sahiptir. Mikrobiyal transglutaminazın et, balık, unlu mamuller ve süt endüstrisinde kullanım olanakları üzerinde birçok çalışma ortaya konmuştur .
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | August 1, 2004 |
| Published in Issue | Year 2004 Volume: 29 Issue: 4 |
