• KSBB Journal
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• 제18권2호
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• pp.155-160
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• 2003

Streptoverticillium morbaraene로부터 미생물 유래 transglutaminase 생산을 위하여 최적의 용존산소 농도를 구명하였다. 용존산소는 용존산소 농도 자동 조절 시스템에 의해 조절되었다. 발효 중 용존산소 농도 조절을 위하여 통기속도는 0.3-3.9 L/min, 교반속도는 260-360 rpm으로 각각 범위를 설정하였다. 용존산소 농도를 조절한 다양한 회분식 배양에서 용존산소가 20%일 때 최대 미생물유래 transgiutaminase 생산이 가능하였다. 최분배양에서 용존산소 농도를 20%로 조절한 경우 미생물유래 transglutaminase 생산은 2.12 U/mL이었고, 용존산소를 조절하지 않은 회분식 배양의 미생물유래 transglutaminase 생산보다 1.1배 향상되었다. 역시 가장 높은 미생물유래 transglutaminase 생산은 용존산소를 20%로 조절한 유가식 배양에서 가능하였으며, 용존산소를 조절하지 않은 회분식 배양의 미생물유래 transglutaminase 생산에 비교해서 1.3배 증가하였다. 최대 건조균체량과 미생물유래 transglutaminase 생산은 각각 13.2 g/L와 2.6 U/mL이었다. 용존산소를 20%로 용존산소 농도 자동 조절 시스템에 의해 조절한 유가식 배양은 미생물유래 transgiutaminase 생산에 적절하였으며 다른 미생물 배양에도 적용할 수 있을 것으로 판단된다.

• Food Science and Biotechnology
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• 제17권5호
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• pp.904-911
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• 2008

Covalent cross-links between a number of proteins and peptides explain why transglutaminase may be widely used by food processing industries. The objective of this work was optimization of the fermentation process to produce transglutaminase from a new microbial source, the Streptomyces sp. P20. The strategy adopted to modify the usual literature media was: (1) fractional factorial design (FFD) to elucidate the key medium ingredients, (2) central composite design (CCD) to optimise the concentration of the key components. Optimization of the medium resulted in not only an 86% increase in microbial transglutaminase activity as compared to the media cited in the literature, but also a reduction in the production cost. Optimal fermentation conditions - namely temperature and agitation rate - were also studied, using CCD methodology. Usual conditions of $30^{\circ}C$ and 100 rpm were within the optimal area. All other parameters for enzyme production were experimentally proven to be optimum fermentation conditions.

• Journal of Microbiology and Biotechnology
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• 제10권2호
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• pp.187-194
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• 2000

An actinomycetes strain, T-2, which produces transglutaminase (EC 2.3.2.13), was isolated from soil and identified as belonging to the Actinomadura sp., based on taxonomc studies. The conditions for the transglutaminase production and its enzymatic properties were investigated. The optimum components for the transglutaminase production were 2% glucose, 1% polypeptone and soytone, and 0.1% MnCl2. The optimum pH and temperature of the enzyme reaction were pH 8.0 and $45^{\circ}C$, respectively. The enzyme was stable within the pH range of 5.0-9.0 and $30^{\circ}C-45^{\circ}C$. The novel enzyme required no calcium ions for its activity. This enzyme polymerized various proteins such as casien, soy protein, hemoglobin, egg white, gelatin, and soybean milk.

• Journal of Microbiology
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• 제41권2호
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• pp.161-164
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• 2003

Recombinant light chain of Clostridium botulinum neurotoxin type B stimulated transglutaminase activity in a dose dependent manner, Compared to native toxin, recombinant light chain showed av greater stimulatory effect on transglutaminase activity. Zn-chelating agents, inhibiting the proteolytic activity of the clostridial toxins, did not interfere with this stimulation. These results suggest that the light chain plays a major stimulatory role, which is not due to its metallopeptidase activity, but is possibly due to specific interaction with transglutaminase. More importantly, this report provides a new insight into the intracellular action of C. botulinum neurotoxins.

• Food Science and Biotechnology
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• 제16권2호
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• pp.223-227
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• 2007

Ground garlic inhibited the cross-linking reaction of myosin and incorporation of monodansylcadaverine (MDC) in salted Alaska pollack surimi catalyzed by transglutaminase (TGase). The component responsible for the inhibition was a thermostable, low molecular weight compound. The component also inhibited microbial transglutaminase (MTGase). The inhibition by garlic was reversibly recovered upon addition of 2-mercaptoethanol. The inhibitory component was therefore hypothesized to contain sulfhydryl groups within its structure. Alliin itself did not inhibit the cross-linking reaction. However, the addition of alliin together with garlic increased the inhibition. This result suggested that compounds derived from alliin was responsible for the inhibition of TGase activity.

• 축산식품과학과 산업
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• 제1권1호
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• pp.42-50
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• 2012

• 한국균학회지
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• 제36권1호
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• pp.93-97
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• 2008

방선균 Streptomyces mobaraensis IFO13819 유래 transglutaminase(mTGase)는 칼슘 비의존성으로 식품산업에서 유용하게 이용되고 있는 효소이다. mTGase는 406개의 아미노산으로 구성되어 있는데 leader와 pro 부위는 75개, 구조 부위는 331개의 아미노산으로 구성되어있다. mTGase의 pro와 구조 유전지를 pYAEG-TER 벡터에 클로닝하고 Saccharomyces cerevisiae 2805에 형질전환하였다. 형질전환체에서 mTGase의 발현을 Northern hybridization을 통해 확인하였으며, 최대 26 mU/ml의 mTGase의 활성을 측정할 수 있었다.

• 한국축산식품학회지
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• 제30권6호
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• 한국축산식품학회지
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• 제30권5호
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• pp.746-754
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• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

• 한국축산식품학회지
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• 제37권4호
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• pp.606-616
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• 2017

The objective of this research was to investigate the effects microbial transglutaminase (mTGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.