Transglutaminase microbial, property

Reduction of milk allergenicity is possible by a cross-linked reaction of milk proteins with microbial transglutaminase (m-TG) (Wroblewska et al. 2008). Diary products thus obtained possessed better functional properties with weaker syneresis and stronger curd. Also, the organoleptic properties of yoghurt prepared with m-TG make a favorable impression on potential allergic consumers. 

Caballero, P.A., Bonet, A., Rosell, C.M., Gomez, M. 2005. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. J Cereal Sci 42(1) 93-100. 

Tseng, C.S., Lai, H.M. 2002. Physicochemical properties of wheat flour dough modified by microbial transglutaminase. J Food Sci 67 750-755. 

Pietrasik, Z., and Li-Chan, E.C.Y. (2002). Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties. Food Res. Int. 35, 387-396. 

Pietrasik, Z. (2003). Binding and textural properties of beef gels processed with K-carrageenan, egg albumin and microbial transglutaminase. Meat Sci. 63, 317-324. 

Pietrasik, Z., and Jarmoluk, A. (2003). Effect of sodium caseinate and K-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase aAAitioa. Food Res. Int. 36, 285-294. 

Babiker, E.F.E., Fujisawa, N., Matsudomi, N., Kato, A. (1996). Improvement of the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment. J. Agric. Food Chem., 44, 3746-3750. 

G6mez-Guillen, M.C. et al., Effect of microbial transglutaminase on the functional properties of megrim (Lepidorhombus boscii) skin gelatin, J. Sci. Food Agric., 81, 665, 2001. 

Uresti, M.R., Velazquez, G., Vazquez, M., Ramirez, A.J., and Torres, J.A. 2006. Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias). Food Chemistry 94 202-209. 

Jongjareonrak, A., Benjakul, S., Visessanguan, W., and Tanaka, M. (2006). Skin gelatin from big eye snapper and brown stripe red snapper Chemical compositions and effect of microbial transglutaminase on gel properties. Food Hydrocolloid. 20,1216-1222. 

McDermott MK, Chen T, Williams CM, Markley KM, Payne GF (2004) Mechanical properties of biomimetic tissue adhesive based on the microbial transglutaminase-catalyzed crosslinking of gelatin. Biomacromolecules 5 1270-1279... 

Yokohama K, Nio N, Kikuchi Y (2004) Properties and applications of microbial transglutaminase. Appl Microbiol Biotechnol 64 447-454... 

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