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3 sie 2023 · The use of varying amounts of TGM also improved the baking quality of high-level sun pest wheat, where it was observed that TGM plays an important role in the baking quality. Increasing TGM activity caused increased bread characteristics of wheat, such as bread yield, height, crumb softness, pore structure, as well as decreased weight loss and ...
26 gru 2019 · Two decades later mTGases are mainly used in the processing of meat, fish, dairy, and baking products (Strop 2014). mTGase modifies the functional properties of food proteins by incorporation of amines, crosslinking, deamidation, and bonding surfaces of foods.
2 sty 2020 · Introduction. Transglutaminase (EC 2.3.2.13, protein-glutamine gamma-glutamyltransferase, TGase) is a calcium-dependent enzyme, belonging to the class of transferases, which catalyzes the acyl-transfer between glutamine residues and a wide variety of primary amines (Ohtsuka et al. 2000).
25 cze 2014 · Kuraishi et al. reported that TGase has been used to modify the functional properties of many food proteins in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on .
3 sie 2023 · The use of varying amounts of TGM also improved the baking quality of high-level sun pest wheat, where it was observed that TGM plays an important role in the baking quality. Increasing TGM activity caused increased bread characteristics of wheat, such as bread yield, height, crumb softness, pore structure, as well as decreased weight loss and ...
15 maj 2020 · Transglutaminase (TG) catalyzes cross-linking between the γ-carboxyamide groups of glutamine residues and the ε-amino groups of lysine residues in polypeptide chains, yielding ε- (γ-glutamyl) lysine (G-L) bonds.
1 sty 2011 · Transglutaminase is now widely used in meat products seafood surimi products, backed goods, noodles pasta and dairy products. So, the overall applications of transglutaminase in the food...
