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The present study aimed to submit the transglutaminase (TGase) from a Bacillus circulans strain isolated from the Amazon environment to in vivo and in vitro toxicological evaluations in order to asses...
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
Transglutaminase is an enzyme that catalyses an acyl transfer reaction between γ-carboxamide groups of glutaminyl residues and lysine residues in proteins. Due to this property, this enzyme is used fo...
The microbial transglutaminase (TGase) from Streptomyces libani was purified from its culture broth and its enzymatic properties were compared with those of TGase from Streptoverticillium mobaraense v...
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
The present study was designed to evaluate the in vivo nutritional quality of the modified proteins of milk and wheat by cross-linking with microbial transglutaminase (TGase). White Wistar rats were d...
Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific vol...
The aim of this work was to elucidate the suitability of the biotechnological production of transglutaminase by Streptoverticillium ladakanum NRRL-3191 grown on media made from hydrolysates of sorghum...
The enzyme transglutaminase (TG) catalyses the formation of covalent bonds between adjacent proteins, thereby improving the gel structure of proteins and has important applications for the food indust...
Soybean protein isolate (SPI) was used in the investigation of the formation of edible protein films through an enzymatic cross-linking method with a purified microbial transglutaminase (MTG) produced...
The aim of the research was to determine the changes in the immunoreactivity of whey protein concentrate (WPC) modified by two enzymes: proteinase, Alcalase 2.4L FG (Novo Nordisk), and cross-linked tr...
Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. Howev...

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