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Original Articles

Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology

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Mengge Zhao, Hui He, Aimin Ma & Tao Hou. (2023) Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Critical Reviews in Food Science and Nutrition 63:23, pages 5985-6004.
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Štěpán Marhons, Ivana Hyršlová, Veronika Stetsenko, Eva Jablonská, Martin Veselý, Hana Míchová, Ladislav Čurda & Jiří Štĕtina. (2023) Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides. International Dairy Journal 144, pages 105701.
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Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Guillaume Delaplace & Paulo P.S. Peixoto. (2023) Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses. International Dairy Journal 143, pages 105688.
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Narin Muhammadamin Nanakali, Jasim Muhammad Al‐saadi & Chnar Sulaiman Hadi. (2022) Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins. Food Science & Nutrition 11:2, pages 722-732.
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Maria Moutkane, Lazhar Benyahia & Taco Nicolai. (2023) Stable protein microcapsules by crosslinking protein particles in water in water emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 656, pages 130353.
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Behdad Shokrollahi Yanchemeh, Mehdi Varidi, Seyed Mohammad Ali Razavi, Farshad Sohbatzadeh & Mohammad Amin Mohammadifar. (2022) Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl 2 and transglutaminase . Food Science & Nutrition.
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Moslem Sabaghi, Catherine Joly, Isabelle Adt, Keziban Ozturk, Amandine Cottaz & Pascal Degraeve. (2022) Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants. Food Bioscience 48, pages 101816.
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Helena M. Moreno, Mercedes M. Pedrosa, Clara A. Tovar & A. Javier Borderías. 2022. Value-Addition in Food Products and Processing Through Enzyme Technology. Value-Addition in Food Products and Processing Through Enzyme Technology 427 436 .
Ishfaq Ahmed, Huan Chen, Jiale Li, Bin Wang, Zhenxing Li & Gonghua Huang. (2021) Enzymatic crosslinking and food allergenicity: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5856-5879.
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Anqi Zhang, Qiang Cui, Zhichao Yu, Xibo Wang & Xin‐huai Zhao. (2021) Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties. Journal of the Science of Food and Agriculture 101:12, pages 5097-5105.
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Hongbo Li, Chunshuang Li, Tiantian Liu, Chen Yang, Dingkuo Liu, Hongjuan Li & Jinghua Yu. (2021) Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt. LWT 147, pages 111625.
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Neda M. Meybodi, Leila Mirmoghtadaie, Zhaleh Sheidaei, Masoumeh Arab, Sarah S. Nasab, Musarreza Taslikh & Amir M. Mortazavian. (2021) Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. Current Nutrition & Food Science 17:5, pages 450-457.
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Nan Zhang, Shan Zhang, Yongzhi He, Xin Chen, Yanfeng Zhang & Zhiyang Dong. (2020) Intein-mediated intracellular production of active microbial transglutaminase in Corynebacterium glutamicum. Enzyme and Microbial Technology 142, pages 109680.
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Lovaine Silva Duarte, Laísa Quadros Barsé, Pedro Ferrari Dalberto, William Tadeu Santos da Silva, Rafael Costa Rodrigues, Pablo Machado, Luiz Augusto Basso, Cristiano Valim Bizarro & Marco Antônio Záchia Ayub. (2020) Cloning and expression of the Bacillus amyloliquefaciens transglutaminase gene in E. coli using a bicistronic vector construction. Enzyme and Microbial Technology 134, pages 109468.
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Lovaine Duarte, Carla Roberta Matte, Cristiano Valim Bizarro & Marco Antônio Záchia Ayub. (2020) Transglutaminases: part I—origins, sources, and biotechnological characteristics. World Journal of Microbiology and Biotechnology 36:1.
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Kaiyun Luo, Shutao Liu, Song Miao, Benu Adhikari, Xufeng Wang & Jie Chen. (2019) Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion. Journal of Food Engineering 263, pages 280-287.
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Jierui Zhu, Han Deng, Anshu Yang, Zhihua Wu, Xin Li, Ping Tong & Hongbing Chen. (2019) Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu. Food & Function 10:9, pages 5485-5497.
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Hongbo Li, Tianqi Zhang, Jin Li, Hongjuan Li, Youqiang Xu & Jinghua Yu. (2019) Expression of Zea mays transglutaminase in Pichia pastoris under different promoters and its impact on properties of acidified milk protein concentrate gel . Journal of the Science of Food and Agriculture 99:10, pages 4518-4523.
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Rui P. Queirós, Sónia Gouveia, Jorge A. Saraiva & José A. Lopes-da-Silva. (2019) Impact of pH on the high-pressure inactivation of microbial transglutaminase. Food Research International 115, pages 73-82.
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Mohammed Sabbah, C. Valeria L. Giosafatto, Marilena Esposito, Prospero Di Pierro, Loredana Mariniello & Raffaele Porta. 2019. Enzymes in Food Biotechnology. Enzymes in Food Biotechnology 369 388 .
Lintianxiang Chen, Yan Li, Jie Han, Dongdong Yuan, Zhang Lu & Liebing Zhang. (2018) Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. International Dairy Journal 78, pages 65-72.
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Seyed Mohammad Taghi Gharibzahedi, Mohamed Koubaa, Francisco J. Barba, Ralf Greiner, Saji George & Shahin Roohinejad. (2018) Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review. International Journal of Biological Macromolecules 107, pages 2364-2374.
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C. Valeria L. Giosafatto, A. Al-Asmar & L. Mariniello. 2018. Enzymes in Food Technology. Enzymes in Food Technology 293 317 .
Ehab Romeih & Gavin Walker. (2017) Recent advances on microbial transglutaminase and dairy application. Trends in Food Science & Technology 62, pages 133-140.
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Tanja Narancic, Reeta Davis, Jasmina Nikodinovic-Runic & Kevin E. O’ Connor. (2015) Recent developments in biocatalysis beyond the laboratory. Biotechnology Letters 37:5, pages 943-954.
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Ana Luisa Camolezi Gaspar & Silvana Pedroso de Góes-Favoni. (2015) Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chemistry 171, pages 315-322.
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Yunus Saricay, Peter A. Wierenga & Renko de Vries. (2014) Changes in Protein Conformation and Surface Hydrophobicity upon Peroxidase-Catalyzed Cross-Linking of Apo-α-lactalbumin. Journal of Agricultural and Food Chemistry 62:38, pages 9345-9352.
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Pascal DEGRAEVE, Moslem SABAGHI, Catherine JOLY, Isabelle ADT, Keziban OZTURK & Amandine COTTAZ. (2022) Effect of Crosslinking by Microbial Transglutaminase of Gelatin Films on Lysozyme Kinetics of Release in Food Simulants. SSRN Electronic Journal.
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