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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.
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.
3 sie 2023 · TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability.
1 sty 2011 · Transglutaminase (EC 2.3.2.13) is an enzyme that forms crosslinks between protein molecules. The enzyme is found in many different organisms where they have very specific roles. This crosslinkes...
1 sty 2024 · The use of MTGase could be successfully applied to develop gluten-free noodle, pasta, and bakery products, contributing to the reduction of CD. The immunological reactivity of gliadin extracts from control and MTGase-treated pasta doughs was assessed by using immunoblotting and ELISA techniques.
1 mar 2002 · We, and others, have reported the use of transglutaminase in the baking industry to improve the functional properties of bread, pastry and croissant dough.
29 sty 2020 · It used to improve gelation and change foaming, emulsification, viscosity, consistency and water-holding capacity properties. This paper presents an overview of the literature that described and explored the recent microbial origins, production media and applications of microbial transglutaminase.
