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26 gru 2019 · Because of their protein cross-linking properties, transglutaminases are widely used in several industrial processes, including the food and pharmaceutical industries. Transglutaminases obtained from animal tissues and organs, the first sources of this enzyme, are being replaced by microbial sources, which are cheaper and easier to produce and ...
29 sty 2020 · Abstract. The glue of proteins, microbial transglutaminase (MTG) has been adopted in the food processing industries for its broad enzymatic action. Microorganisms such as Streptoverticillium...
8 maj 2014 · Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products. In 1989, microbial transglutaminase was isolated from...
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...
29 sty 2020 · The glue of proteins, microbial transglutaminase (MTG) has been adopted in the food processing industries for its broad enzymatic action. Microorganisms such as Streptoverticillium and Streptomyces are the major sources, to decrease the cost of manufacturing animal origin transglutaminase.
8 lis 2013 · Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products.
15 maj 2020 · The purpose of this review is to describe not only the history of research and development of TG but also the key aspects that have facilitated the great success of this process as a technology for enzymatically modifying protein-containing foods.
