Results 1 to 10 of about 24,603 (119)
TGM6 variants in Parkinson's disease: clinical findings and functional evidence [PDF]
Journal of Integrative Neuroscience, 2020 TGM6 encodes transglutaminase 6, which catalyzes the covalent crosslinking of proteins through transamination reactions. Variants in TGM6 have been identified as the cause of spinocerebellar ataxia type 35.
Kui Chen, You Lu, Fang Peng, Hui-Ling Yu, Jia-Yan Wu, Yan Tan, Yan-Xin Zhao
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Recent Advances in the Use of Transglutaminase in Cheese Production
ASEAN Journal on Science and Technology for Development, 2021 Various enzymes are used in the food industry to improve product quality. The enzyme transglutaminase is used to modify proteins in various foods through the formation of inter- and intramolecular epsilon-(gamma-glutamyl) lysine bonds.
Warsono El Kiyat +3 more
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Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes [PDF]
Food and Feed Research, 2014 The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality.
Šimurina Olivera D. +4 more
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Effect of recombinant transglutaminase on the quality characteristics of cooked beef meatballs [PDF]
Kafkas Universitesi Veteriner Fakültesi Dergisi, 2021 Transglutaminase (TGase) is an enzyme widely used in the food industry. In this study, the eff ect of transglutaminase enzyme on the chemical and physical characteristics of cooked beef meatballs was evaluated.
Fatma ERSÖZ +3 more
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Molecules, 2011 Transglutaminase (TGase) was cross-linked with glutaraldehyde, and cross-linked crystalline transglutaminase was immobilized on a polypropylene microporous membrane by UV-induced grafting.
Lei Qian +6 more
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Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel
Kurdistan Journal of Applied Research, 2018 Effect of transglutaminase, Maillard reaction induced crosslinking and the combination of transglutaminase and Maillard reaction induced crosslinking between whey proteins and caseins in milk on calcium milk gel properties were investigated. Treatment of
Hassan Mahdi Alfayadh +3 more
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Evaluation of Process Conditions for Ultrasonic Spray Freeze Drying of Transglutaminase
Food Technology and Biotechnology, 2020 In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity.
Hilal Isleroglu, Izzet Turker
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The beginning study of transglutaminase from plant origin [PDF]
E3S Web of ConferencesTexture is an important parameter in processed foods such as meatball, sausage and surimi, where it is affected by the protein gel strength. Sodium tripolyphosphate is often used to improve quality of food texture, and even borax which is harmful to ...
Indarto Cahyo +2 more
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Haematologica, 2019 Differentiation syndrome (DS) is a life-threatening complication arising during retinoid treatment of acute promyelocytic leukemia (APL). Administration of all-trans retinoic acid leads to significant changes in gene expression, among the most induced of
Károly Jambrovics +5 more
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Purification and Characterization of Transglutaminase from Local Streptomyces Sp. TTA 02 SDS 14
Squalen, 2016 Streptomyces sp. TTA 02 SDS 14 is a transglutaminase producing bacteria which previously had been screened along with more than one hundred isolates. This research aimed to purify and characterize transglutaminase from this strain.
Lia Siti Nur'amaliyah +2 more
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