Results 31 to 40 of about 24,603 (119)

Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by altering protein structure

Food and Agricultural Immunology, 2019
Transglutaminase (TG) is a major food processing enzyme that induces protein cross-linking. Tropomyosin (TM) is a major shellfish allergen that is responsible for at least 80% of the shrimp allergic incidents.
Linglin Fu, Saiqiao Ni, Chong Wang, Yanbo Wang   +3 more
doaj   +1 more source

The order of expression is a key factor in the production of active transglutaminase in Escherichia coli by co-expression with its pro-peptide

Microbial Cell Factories, 2011
Background Streptomyces transglutaminase (TGase) is naturally synthesized as zymogen (pro-TGase), which is then processed to produce active enzyme by the removal of its N-terminal pro-peptide.
Liu Song, Zhang Dongxu, Wang Miao, Cui Wenjing, Chen Kangkang, Du Guocheng, Chen Jian, Zhou Zhemin   +7 more
doaj   +1 more source

Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations

Food Materials Research, 2023
Milk protein concentrate (MPC) is used as an ingredient in processed cheese product (PCP) formulations. However, its use can result in texture defects such as a soft body and restricted melting characteristics. The use of micellar casein concentrate (MCC)
Prafulla Salunke, Lloyd E. Metzger
doaj   +1 more source

The Detection of Silent Celiac Disease In patients With Type 1 Diabetes Mellitus by the use of Anti Tissue Transglutaminase Antibodies

مجله كليه طب الكندي, 2012
Objective: Detection the presumptive prevalence of silent celiac disease in patients with type 1 diabetes mellitus with determination of which gender more likely to be affected.
Anower Tuama Obaid, Rushdi A.H. Kubba, Zaidan K .Al Hergani   +2 more
doaj   +2 more sources

APLIKASI ENZIM TRANSGLUTAMINASE PADA PRODUK PANGAN: KAJIAN PUSTAKA

Jurnal Pangan dan Agroindustri, 2014
Enzim berperan penting dalam berbagai pengolahan produk pangan tradisional maupun modern. Terdapat banyak enzim untuk pengolahan pangan yang tersedia dari berbagai sumber. Kondisi terbaru adalah menggunakan enzim sebagai alat modifikasi struktur protein.
Anantya Yhodha Mayashopha, Fitria Herfianita, Aji Sutrisno   +2 more
doaj  

Transglutaminases in Monocytes and Macrophages

Medical Sciences, 2018
Macrophages are key players in various inflammatory disorders and pathological conditions via phagocytosis and orchestrating immune responses. They are highly heterogeneous in terms of their phenotypes and functions by adaptation to different organs and ...
Huifang Sun, Mari T. Kaartinen
doaj   +1 more source

Physicochemical properties of three food proteins treated with transglutaminase Propriedades físico-químicas de três proteínas alimentares tratadas com transglutaminase

Ciência Rural, 2004
Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers.
Luís Henrique de Barros Soares, Patrícia Melchionna Albuquerque, Francine Assmann, Marco Antônio Záchia Ayub   +3 more
doaj   +1 more source

Influence of Alcalase and transglutaminase on immunoreactivity of cow milk whey proteins

Czech Journal of Food Sciences, 2008
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 transglutaminase (EC 2.3.2.13, ActivaTM P, m-TG ...
Barbara WRÓBLEWSKA, Lucjan JĘDRYCHOWSKI, Gyongyi HAJÓS, Erzsebet SZABÓ   +3 more
doaj   +1 more source

Effect of enzymatic modification on chicken surimi

Czech Journal of Food Sciences, 2012
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed ...
Jerzy STANGIERSKI, Ryszard REZLER, Hanna Maria BARANOWSKA, Stefan POLISZKO   +3 more
doaj   +1 more source

Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

International Journal of Food Properties, 2020
The functional and instrumental textural properties of reduced-salt meat emulsions (RSMEs) containing konjac gel, with combined transglutaminase (TG), isolated soy protein (ISP), and alginate were investigated to determine optimal quality characteristics.
Hae in Yong, Tae-Kyung Kim, Young-Boong Kim, Samooel Jung, Yun-Sang Choi   +4 more
doaj   +1 more source