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The Separation of Transglutaminase Produced from Streptomyces mobaraensis and Its Application on Model Food System  

Yoo, Jae-Soo (Division of Biotechnology, Chonbuk National University)
Shin, Weon-Sun (Korea Food Research Institute)
Chun, Gie-Tack (Division of Life Sciences, Kangwon National University)
Kim, Young-Soo (Division of Biotechnology, Chonbuk National University)
Jeong, Yong-Seob (Division of Biotechnology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 260-265 More about this Journal
Abstract
Transglutaminase (TG) was prepared from Streptomyces mobaraensis to improve texture and self-life of food. In preliminary experiments, texture of the dough was not improved due to the interference in microbial TG reaction by proteases present in the crude enzyme. Among the cation exchange resins tested for the removal of proteases, MonoPlus S 100 was the most efficient. Further purification steps with a quaternary ammonia salt resin and gel permeation chromatography effectively removed proteases from crude enzyme. Molecular weight of purified enzyme was about 38,000 on SDS-polyacrylamide gel electrophoresis. Farinograph data showed the addition of purified enzyme to wheat flour gave higher stability and lower weakness values those that of crude enzyme.
Keywords
Streptomyces mobaraensis; transglutaminase; dough properties;
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