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

dc.contributor.author	Marapana, R.A.U.J.
dc.contributor.author	Jiang, Bo
dc.date.accessioned	2023-04-26T04:34:25Z
dc.date.available	2023-04-26T04:34:25Z
dc.date.issued	2004-10-20
dc.identifier.issn	1391-3646
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/12454
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, University of Ruhuna, SriLanka	en_US
dc.subject	Microbial Transglutaminase	en_US
dc.subject	Cross-linking	en_US
dc.title	Protein cross-linking in food by microbial transglutaminase (MTGase) and its application & usefulness in food industry	en_US
dc.type	Article	en_US