Protein cross-linking in food by microbial transglutaminase (MTGASE) and its application & usefulness in food industry- a revie
By: R. A. U. J. Marapana and Bo Jiang
Open Access
|Dec 2010Abstract
Microbial transglutaminase catalyses in vitro cross-linking in soybean globulins, wheat proteins, whey proteins, casein, gluten, gelatin, egg protein, myosin B, actin, myosin and actomyosin. This cross linkage has unique effects on protein properties such as thermal stability, water holding capacity etc. It has great potential to improve the physico chemical and rheological properties of foods through the enzyme reaction. However, unlike many other transglutaminases, MTGase is calcium-independent and has a relatively low molecular weight.
DOI: https://doi.org/10.4038/tare.v7i0.5417 | Journal eISSN: 1391-3646
Language: English
Page range: 49 - 61
Published on: Dec 29, 2010
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2010 R. A. U. J. Marapana, Bo Jiang, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.