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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/30989

Title: Transglutaminase from Streptoverticillium ladakanum and application to minced fish product
Authors: GUO-JANE TSAI;SHANG-MAY LIN;SHANN-TZONG JIANG
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: microbial transglutaminase;mackerel surimi;Streptoverticillium ladakanum
Date: 1996-11
Issue Date: 2012-04-26T06:07:40Z
Publisher: Journal of Food Science
Abstract: Abstract:The transglutaminase (TGase) from Streptoverticillium ladakanum was purified to electrophoretic homogeneity after ammonium sulfate fractionation and Blue Sepharose Fast Flow chromatography. The molecular weight of the purified TGase was 30.5 kDa estimated by Superdex 75HR gel filtration, and 37.5 kDa by SDS-PAGE. This enzyme, with optima at pH at 6.0 and 50°C was very stable at pH 5.0–7.0. It was strongly inhibited by PCMB, PMSF, Pb2+, Zn2+ and Cu2+, but not affected by EDTA and Ca2+. This suggested that the purified TGase was calcium-independent and its active center contained cysteine. It catalyzed the crosslinking of fish myosin heavy chain and substantially increased the gel strength of mackerel surimi.
Relation: 61(6), pp.1234-1238
URI: http://ntour.ntou.edu.tw/handle/987654321/30989
Appears in Collections:[食品科學系] 期刊論文

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