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Protein cross-linking in food by microbial transglutaminase (MTGASE) and its application & usefulness in food industry- a revie

Authors:

R. A. U. J. Marapana ,

Southern Yangtze University, Wuxi, Jiangsu, CN
About R. A. U. J.
School of Food Science and Technology
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Bo Jiang

Southern Yangtze University, Wuxi, Jiangsu, CN
About Bo
School of Food Science and Technology
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Abstract

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.
How to Cite: Marapana, R.A.U.J. and Jiang, B., 2010. Protein cross-linking in food by microbial transglutaminase (MTGASE) and its application & usefulness in food industry- a revie. Tropical Agricultural Research and Extension, 7, pp.49–61.
Published on 29 Dec 2010.
Peer Reviewed

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