248
Views
126
CrossRef citations to date
0
Altmetric
Reviews

Reactions and potential industrial applications of transglutaminase. Review of literature and patents.

Pages 119-156 | Published online: 09 Dec 2009

References

  • Aboumahmoud , R. and Savello , P. 1990 . Crosslinking of Whey Protein by Transglutaminase . J. Dairy Sci. , 73 (2) : 256 – 263 .
  • Akamittath , J.G. and Ball , H.R. Jr. 1992 . Transglutaminase mediated polymerization of crude actomysin refined from mechanically deboned poultry meat . J. of Muscle Food. , 3 (1) : 1 – 14 .
  • Alexandre , M.C. , Popineau , Y. , Viroben , G. , Chiarello , M. , Lelion , A. and Gueguen , J. 1993a . Wheat γ‐Gliadin as Substrate for Bovine Plasma Factor XIII . J. Agric. Food Chem. , 41 (11) : 2208 – 2214 .
  • Alexandre , M.‐C. , Larré , C. , Viroben , G. , Popineau , Y. and Gueguen , J. 1993b . “ Modification of a Wheat Gamma Gliadin by Bovine Plasma Factor XIII ” . In Food Protein Structure and Functionality , Edited by: Schwenke , K.D. and Mothes , R. 172 – 179 . Weinheim : VCH .
  • Ando , H. , Adachi , M. , Umeda , K. , Matsuura , A. , Nonaka , M. , Uchio , R. , Tanaka , H. and Motoki , M. 1989 . Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms . Agric. Biol. Chem. , 53 (10) : 2613 – 2617 .
  • Araki , H. and Seki , N. 1993 . Comparison of Reactivity of Transglutaminase to Various Fish Actinomysin . Bulletin of the Japanese Society of Scientific Fisheries. , 59 (4) : 711 – 716 .
  • Backer‐Royer , C.‐de , Traoré , F. and Meunier , J.‐C. 1992 . Polymerization of meat and soybean proteins by human placental calcium‐activated factor XIII . J. Agrie. Food Chem. , 40 (11) : 2052 – 2056 .
  • Bishop , P.D. , Teller , D.J. , Smith , R.A. , Lasser , G.W. , Gilbert , T. and Seale , R.L. 1990 . Expression, Purification, and Characterization of Human Factor XIII in Saccharomyces cerevisiae . Biochem. , 29 (7) : 1861 – 1869 .
  • Bercovici , D. , Gaertner , F. and Puigserver , A.J. 1987 . Transglutaminase‐Catalyzed Incorporation of Lysine Oligomers into Casein . J. Agrie. Food Chem. , 35 (3) : 301 – 304 .
  • Chanyongvorakul , Y. , Matsumura , Y. , Sakamoto , H. , Motoki , M. , Ikura , K. and Mori , T. 1994 . Gelation of Bean 11S Globulins by Ca2+‐Independent Transglutaminase . Biosci. Biotech. Biochem. , 58 (5) : 864 – 869 .
  • Chiba , H. , Yoshikawa , M. , Ikura , K. and Sasaki , R. . Improvement of Nutritional Values and Functional Properties of Food Proteins by the Transglutaminase Action . Proceedings of the 6th International Congress of Food Science and Technology . Vol. 2 , pp. 57 – 58 .
  • Choi , Y.R. and Rhee , I.K. . 52nd Annual Mtg of Inst. Food Technol. . June 1–5 , Dallas, TX. (Abstr 301)
  • Colas , B. , Caer , D. and Fournier , E. 1993 . Transglutaminase‐Catalyzed Glycosylation of Vegetable Proteins. Effect on Solubility of Pea Legumin and Wheat Gliadins . J. Agric. Food Chem. , 41 (11) : 1811 – 1815 .
  • Cordella‐Miele , E. , Miele , L. and Mukherjee , A.B. 1990 . A Novel Transglutaminase‐Mediated Post‐Translational Modification of Phospholipase A2 Dramatically Increases Its Catalytic Activity . J. Biol. Chem. , 265 (28) : 17180 – 17188 .
  • Dambmann, C. 1994. Personal communication. Novo Nordisk A/S. DK‐2880, Denmark.
  • Faergemand , M. 1992 . Improving Wheat Gluten by Reaction with Transglutaminase , Denmark Technical University . (In Danish). Master degree thesis,
  • Faergemand , M. 1993 . Caracterization of Transglutaminase‐Treated Caseinate , Denmark Technical University . (In Danish). Master degree thesis,
  • Fink , M.L. , Chung , S.I. and Folk , J.E. 1980 . Y‐Glutamylamine Cyclotransferase: Specificity toward ε‐(L‐γ‐glutamyl)‐L‐Lysine and Related Compounds . Proc. Nati. Acad. Sci. , 77 (8) : 4564 – 4568 .
  • Folk , J.E. and Cole , P.W. 1966 . Mechanism of Action of Guinea Pig Liver Transglutaminase . J. Biol. Chem. , 241 (23) : 5518 – 5525 .
  • Folk , J.E. and Finlayson , J.S. 1977 . “ The ε‐(γ‐Glutamyl)Lysine Crosslink and the Catalytic Role of Transglutaminases ” . In Advances in Protein Chemistry , Edited by: Anfinsen , C.B. , Edsall , J.T. and Richards , F.M. New York : Academic Press .
  • Folk , J.E. 1980 . Transglutaminases . Annual Review Biochemistry. , 49 : 517 – 531 .
  • Folk , J.E. 1983 . Mechanism and Basis for Specificity of Transglutaminase‐Catalyzed ε‐(γ‐Glutamyl)Lysine Bond Formation . Adv. Enzymol. , 54 : 1 – 56 .
  • Folk , J.E. and Chung , S.I. 1985 . “ Transglutaminase ” . In Methods in Enzymology , Edited by: Meister , A. volume 113 , Orlando : Academic Press, Inc. .
  • Gorman , J.J. and Folk , J.E. 1980 . Structural Features of Glutamine Substrates for Human Plasma Factor XIIIa (Activated Blood Coagulation Factor XIII) . J. Biol. Chem. , 255 (2) : 419 – 427 .
  • Hansen , J.E. and Larsen , P. 1993 . Crosslinking of Milk Proteins with Factor XIIIa , Denmark Agricultural University . (In Danish) Master degree thesis,
  • Hojbjerg , V. 1993 . Application of Transglutaminase (FXIII) in Fish Protein Based Foods , Denmark Technical University . (In Danish) Master degree thesis,
  • Huang , X.L. , Catignani , G.L. and Swaisgood , H.E. 1994 . Immobilization of Biotinylated Transglutaminase by Bioselective Adsorbtion to Immobilized Avidin and Characterization of the Immobilized Activity , Paper No. FSR 42–94 of the Journal Series of the Department of Food Science USA : North Carolina State University .
  • Hurrell , R.F. and Carpenter , J. 1977 . “ Nutritional Significance of Cross‐Link Formation During Food Processing ” . In Protein Crosslinking. Advances in Experimental Medicine and Biology , Edited by: Friedman , M. 225 – 238 . New York : Plenum Press .
  • Icekson , I. and Apelbaum , A. 1987 . Evidence for Transglutaminase Activity in Plant Tissue . Plant Physiology. , 84 : 972 – 974 .
  • Ikura , K. , Kometani , T. , Yoshikawa , M. , Sasaki , R. and Chiba , H. 1980a . Crosslinking of Casein Components by Transglutaminase . Agric. Biol. Chem. , 44 : 1567 – 1573 .
  • Ikura , K. , Kometani , T. , Sasaki , R. and Chiba , H. 1980b . Crosslinking of Soybean 7S and 11S Proteins by Transglutaminase . Agric. Biol. Chem. , 44 (12) : 2979 – 2984 .
  • Ikura , K. , Yoshikawa , M. , Sasaki , R. and Chiba , H. 1981 . Incorporation of Amino Acids into Food Proteins by Transglutaminase . Agric. Biol. Chem. , 45 (11) : 2587 – 2592 .
  • Ikura , K. , Goto , M. , Yoshikawa , M. , Sasaki , R. and Chiba , H. 1984 . Use of Transglutaminase. Reversible Blocking of Amino Groups in Substrate Proteins for a High Yield of Specific Products . Agric. Biol. Chem. , 48 (9) : 2347 – 2354 .
  • Ikura , K. , Okumura , K. , Yoshikawa , M. , Sasaki , R. and Chiba , H. 1985 . Incorporation of Lysyldipeptides into Food Protein by Transglutaminase . Agric. Biol. Chem. , 49 (6) : 1877 – 1878 .
  • Ikura , K. , Nasu , T. , Yokota , H. , Tsuchiya , Y. , Sasaki , R. and Chiba , H. 1988 . Amino Acid Sequence of Guinea Pig Liver Transglutaminase from Its cDNA Sequence . Biochem. , 27 : 2898 – 2905 .
  • Ikura , K. , Sasaki , R. and Motoki , M. 1992 . Use of Transglutaminase in Quality‐Improvement and Processing of Food Proteins . Comments Agric. and Food Chemistry. , 2 (6) : 389 – 407 .
  • Iwami , K. and Yasumoto , K. 1986 . Amine‐binding Capacities of Food Proteins in Transglutaminase Reaction and Digestability of Wheat Gliadin with e‐Attached Lysine . J. Sci. Food Agri.. , 37 (5) : 495 – 503 .
  • Joseph , D. , Lanier , T.C. and Hamann , D.D. 1994 . Temperature and pH Effect Transglutaminase‐Catalyzed “Setting”; of Crude Fish Actomyosin . J. Food Sci. , 59 (5) : 1018 – 1023 . 1036
  • Kahn , D.R. and Cohen , I. 1981 . Factor XIHa‐Catalyzed Coupling of Structural Proteins . Biochemica et Biophysica Acta. , 668 : 490 – 494 .
  • Kamata , Y. , Ishikawa , E. and Motoki , M. 1992 . Enzyme Immolibization on Ion Exhangers by Forming an Enzyme Coating with Transglutaminase as a Crosslinker . Biosci. Biotec. Biochem. , 56 (8) : 1323 – 1324 .
  • Kamath , G.G. , Lanier , T.C. , Foegeding , E.A. and Hamann , D.D. 1992 . Nondisulfide Covalent Cross‐Linking of Myosin Heavy Chain in “Setting”; of Alaska Pollock and Atlantic Croaker Surimi . J Food Biochem. , 16 (3) : 151 – 172 .
  • Kang , I.L. , Matsumura , Y. , Ikura , K. , Motoki , M. , Sakamoto , H. and Mori , T. 1994 . Gelation and Gel Properties of Soybean Glycinin in a Transglutaminase‐Catalyzed System . J. Agric. Food. Chem. , 42 (1) : 159 – 165 .
  • Kato , A. , Wada , T. , Kobayashi , K. , Seguro , K. and Motoki , M. 1991 . Ovomycin‐Food Protein Conjugates Prepared Through the Transglutaminase Reaction . Agric. Biol. Chem. , 55 (4) : 1027 – 1031 .
  • Kim , S.‐H. , Carpenter , J.A. , Lanier , T.C. and Wicker , L. 1993 . Polymerization of Beef Actomyosin Induced by Transglutaminase . J. Food Sci. , 58 (3) : 473 – 474 . 491
  • Kimura , I. , Sugimoto , M. , Toyoda , K. , Seki , N. , Arai , K. and Fujita , T. 1991 . A Study on the Cross‐Linking Reaction of Myosin in Kamaboko “Suwari” . Gels. Nippon Suisan Gakkaishi. , 57 (7) : 1389 – 1396 .
  • Klein , J.D. , Guzman , E. and Kuehn , G.D. 1992 . Purification and Partial Characterization of Transglutaminase from Physarum polycephalum . J. Bacteriology. , 174 (8) : 2599 – 2605 .
  • Kurth , L. 1983 . Crosslinking of Myosin and Casein by the Enzyme Transglutaminase . Food Technology in Australia. , 35 (9) : 420 – 423 .
  • Kurth , L. and Rogers , P.J. 1984 . Transglutaminase Catalyzed Cross‐Linking of Myosin to Soya Protein, Casein and Gluten . J. Food Sci. , 49 (2) : 573 – 576 . 589
  • Lanier , T.C. 1986 . Functional Properties of Surimi . Food Tech. , 40 (3) : 107 – 114 . 124
  • Larré , C. , Kedzior , Z.M. , Chenu , G. and Gueguen , J. 1992 . Action of Transglutaminase on an 11S Seed Protein (Pea Legumin): Influence of the Substrate Conformation . J. Agric. Food Chem. , 40 (7) : 1121 – 1126 .
  • Larré , C. , Chiarello , M. , Alexandre , M.C. , Chenu , M. and Gueguen , J. 1993 . “ Legumin as Transglutaminase Substrate for Polymerisation and Amine Binding:Effectof Its Conformation ” . In Food Protein Structure and Functionality , Edited by: Schwenke , K.D. and Mothes , R. 163 – 171 . Weinheim : VCH .
  • Larré , C. , Chiarello , M. , Blanloeil , Y. , Chenu , M. and Gueguen , J. 1994 . Gliadin Modifications Catalyzed by Guinea Pig Liver Transglutaminase . J. Food Biochem. , 17 (4) : 267 – 282 .
  • Lorand , L. and Conrad , S.M. 1984 . Transglutaminases . Molecular and Cellular Biochem. , 58 : 9 – 33 .
  • Mahmoud , R. and Savello , P.A. 1992 . Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films . J. Dairy Sci. , 75 (4) : 942 – 946 .
  • Mahmoud , R. and Savello , P.A. 1993 . Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein . J. Dairy Sci. , 76 (1) : 29 – 35 .
  • Matheis , G. and Whitaker , J.R. 1987 . A Review: Enzymatic Cross‐Linking of Proteins Applicable to Foods . J. Food Biochem. , 11 (4) : 309 – 327 .
  • Motoki , M. and Nio , N. 1983 . Crosslinking Between Different Food Proteins by Transglutaminase . J. Food Sci. , 48 (2) : 561 – 566 .
  • Motoki , M. , Nio , N. and Takinami , K. 1984 . Functional Properties of Food Proteins Polymerized by Transglutaminase . Agric. Biol. Chem. , 48 (5) : 1257 – 1261 .
  • Motoki , M. , Seguro , K. , Nio , N. and Takinami , K. 1986 . Glutamine‐specific Deamidation of αs1‐Casein by Transglutaminase . Agric. Biol. Chem. , 50 (12) : 3025 – 3030 .
  • Motoki , M. , Aso , H. , Seguro , K. and Nio , N. 1987a . a,,‐Casein Film Prepared Using Transglutaminase . Agric. Biol. Chem. , 51 (4) : 993 – 996 .
  • Motoki , M. , Aso , H. , Seguro , K. and Nio , N. 1987b . Immobilization of Enzymes in Protein Films Prepared Using Transglutaminase . Agric. Biol. Chem. , 51 (4) : 997 – 1002 .
  • Mycek , M.J. and Waelsch , H. 1960 . The Enzymatic Deamidation of Proteins . J. Biol. Chem. , 235 (12) : 3513 – 3517 .
  • Nielsen , G.S. , Petersen , B.R. and Moeller , A.J. in press . Impact af Salt, Phosphate and Temperature on the Effect of FXIIIa on Texture in Restructured Meat . Meat Sci. ,
  • Niwa , E. , Suzumura , T. , Nowsad , A.A.K.M. and Kanoh , S. 1993 . Setting of Actomyosin Paste Containing Few Amount of Transglutaminase . Nippon Suisan Gakkaishi. , 59 (12) : 2043 – 2046 .
  • Nio , N. , Motoki , M. and Takinami , K. 1985 . Gelation of Casein and Soybean Globulins by Transglutaminase . Agric. Biol. Chem. , 49 (8) : 2283 – 2286 .
  • Nio , N. , Motoki , M. and Takinami , K. 1986a . Gelation Mechanism of Protein Solution by Transglutaminase . Agric. Biol. Chem. , 50 (4) : 851 – 855 .
  • Nio , N. , Motoki , M. and Takinami , K. 1986b . Gelation of Protein Emulsion by Transglutaminase . Agric. Biol. Chem. , 50 (6) : 1409 – 1412 .
  • Nonaka , M. , Tanaka , H. , Okiyama , A. , Motoki , M. , Ando , H. , Umeda , K. and Matsuura , A. 1989 . Polymerization of Several Proteins by Ca++‐Independent Transglutaminase Derived from Microorganisms . Agric. Biol. Chem. , 53 (10) : 2619 – 2623 .
  • Nonaka , M. , Sakamoto , H. , Toiguchi , S. , Kawajiri , H. , Soeda , T. and Motoki , M. 1992 . Sodium Caseinate and Skim Milk Gels Formed by Incubation With Microbial Transglutaminase . J. Food Sci. , 57 (5) : 1214 – 1218 . 1241
  • Nonaka , M. , Toiguchi , S. , Sakamoto , H. , Kawajiri , H. , Soeda , T. and Motoki , M. 1994 . Changes Caused by Microbial Transglutaminase on Physical Properties of Thermally Induced Soy Protein Gels . Food Hydrocolloids. , 8 (1) : 1 – 8 .
  • Novo Nordisk A/S . 1995 . Use of a Transglutaminase Modified Protein as a Fat Replacer in Foods . Research Disclosure , 16 ( 36913 ) January 1995.
  • Nowsad , A.A.K.M , Kanoh , S. and Niwa , E. 1994a . Setting of Transglutaminase‐free Actomyosin Paste Prepared from Alaska Pollack Surimi . Fisheries Sci. , 60 (3) : 295 – 297 .
  • Nowsad , A.A.K.M , Kanoh , S. and Niwa , E. 1994b . Setting of Surimi Paste in Which Transglutaminase is Inactivated by p‐Chloromercuribenzoate . Fisheries Sci. , 60 (2) : 185 – 188 .
  • Ofstad , R. , Grahl‐Madsen , E. , Gundersen , B. , Lauritzen , K. , Solberg , T. and Solberg , C. 1993 . Stability of Cod (Gadus Morhua L.) Surimi Processed with CaC12 and MgCl2 Added to the Wash Water . Int. J. Food Sci. Tech. , 28 (5) : 419 – 427 .
  • Oh , S. , Catignani , G.L. and Swaisgood , H. 1993 . Characteristics of an Immobilized Form of Transglutaminase: A Possible Increase in Substrate Specificity by Selective Interaction with a Protein Spacer . J. Agric. Food Chem. , 41 (8) : 1337 – 1342 .
  • Paardekooper , E.J.C. . Recent Advances in Fresh Meat Technology. International Congres of Meat Science and Technology . European Meeting of Meat Research Workers. Proceedings . Helsinki. Vol. 1 , pp. 170 – 174 .
  • Pallavicini , C. , Alloggio , V. and Leonardis , A.De . 1992 . Action of a Transglutaminase From Plant Tissues on Some Milk Proteins . Industrie Alimaentari. , 31 (310) : 1130 – 1134 . (In Italian).
  • Composite Meat Product and Method for the Manufacture Thereof . Patent Application EP 0201,975 . 1986 .
  • Method for Production of Yoghurt . Patent Application EP 0610,649 . 1994 .
  • Patent Application France no 8102463. Procédé pour augmenter la viscosité des protéines du lait.
  • Transglutaminase. . Patent US Patent 5,156,956 . 1992 .
  • Process for Producing a Transglutaminase Derived From Streptomyces . Patent US Patent 5,156,956 . 1993 .
  • Gene Encoding Transglutaminase Derived from Fish . Patent Application EP 555,649 A2 . 1993 .
  • Cloning and Expression of Tissue Transglutaminase . Patent Application PCT WO 92/12238 . 1992 .
  • Acidified Edible Milk‐Based Gels Production ‐ by Adding Transglutaminase, Adjusting pH to Acid with e.g. Orange Juice and Heat Treating . Patent Application PCT WO9421129‐A1 . 1993 .
  • Porta , R. , Gentile , V. , Esposito , C. , Mariniello , L. and Aurrichio , S. 1990 . Cereal Dietary Proteins With Sites for Cross‐Linking by Transglutaminase . Photochemistry , 29 (9) : 2801 – 2804 .
  • Puigserver , A.J. and Gaertner , H.F. 1986 . Nutritional and Functional Improvement of Food Proteins Through the Covalent Attachment of Essential Amino Acids (Abstract) . Nahrung. , 30 (3–4) : 447 – 448 .
  • Sakamoto , H. , Kumazawa , Y. and Motoki , M. 1994 . Strength of Protein Gels Prepared with Microbial Transglutaminase as Related to Reaction Conditions . J. Food Sci. , 59 (4) : 866 – 871 .
  • Sakamoto , J. 1994 . The Application of Microbial Transglutaminase in Food Processing . Food Ingrededients Europe , Oktober 1994. Abstract from Session 5
  • Seguro , K. , Kumazawa , Y. , Kawajiri , H. , Sakamoto , H. and Motoki , M. . Role of ε‐(γ‐Glutamyl)Lysine Crosslink Formed by a Microbial Transglutaminase and Distribution of the Crosslink in Various Foods . Institute of Food Technologists Annual Meeting Technical Program: Book of Abstracts ‐ 1994 . pp. 23 Abstract 11–9.
  • Singh , H. 1991 . Modification of Food Proteins by Covalent Crosslinking . Trends in Food Sci. Tech. , August : 196 – 200 .
  • Swaisgood , H.E. , Chen , S.X. , Oh , S. and Catignani , G.L. 1994 . “ Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis ” . In Protein Structure‐Function Relationships in Foods , Edited by: Yada , R.Y. , Jackman , R.L. and Smith , J.L. 43 – 61 . Glasgow : Blackie Academic and Proffesional .
  • Takehana , S. , Washizu , K. , Ando , K. , Koikeda , S. , Takeuchi , K. , Matsui , H. , Motoki , M. and Takagi , H. 1994 . Chemical Synthesis of the Gene for Microbial Transglutaminase from Streptoverticillium and Its Expression in Eschericia Coli . Biosci. Biotech. Biochem. , 58 (1) : 88 – 92 .
  • Tanimoto , S.‐Y. and Kinsella , J.E. 1988 . Enzymatic Modification of Proteins: Effects of Transglutaminase Cross‐Linking on Some Physical Properties of beta‐Lactoglobulin . J. Agric. Food Chem. , 36 (2) : 281 – 285 .
  • Traoré , F. and Meunier , J.‐C. 1991 . Cross‐Linking of Caseins by Human Placental Factor XIIIa . J. Agric. Food Chem. , 39 (10) : 1892 – 1896 .
  • Traoré , F. and Meunier , J.‐C. 1992 . Cross‐Linking Activity of Placental FXIIIa on Whey Proteins and Caseins . J. Agric. Food Chem. , 40 (3) : 399 – 402 .
  • Tsukamasa , Y. , Sato , K. , Shimizu , Y. , Imai , C , Sugiyama , M. , Minegishi , Y. and Kawabata , M. 1993 . ε‐(γ‐Glutamyl)Lysine Crosslink Formation in Sardine Myofibril Sol During Setting at 25°C . J. Food Sci. , 58 (4) : 785 – 787 .
  • Waibel , P.E. and Carpenter , K.J. 1972 . Mechanisms of Heat Damage in Proteins. 3. Studies with ε‐(γ‐L‐glutamyl)‐L‐lysine . Br. J. Nutr. , 27 : 509 – 514 .
  • Wan , J. , Miura , J. and Seki , N. 1992 . Effects of Monovalent Cations on Cross‐Linking of Myosin in Suwari Gels From Walleye Pollack . Nippon Suisan Gakkaishi. , 58 (3) : 583 – 590 .
  • Wan , J. , Kimura , I. , Satake , M. and Seki , N. 1994 . Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Acitivity of Walleye Pollack Surimi Paste . Fisheries Sci. , 60 (1) : 107 – 113 .
  • Washizu , K. , Ando , K. , Koikeda , S. , Hirose , S. , Matsuura , A. , Takagi , H. , Motoki , M. and Takeuchi , K. 1994 . Molecular Cloning of the Gene for Microbial Transglutaminase from Streptoverticillium and Its Expression in Streptomyces Lividans . Biosci. Biotech. Biochem. , 58 (1) : 82 – 87 .
  • Watanabe , M. , Arai , E. , Honma , K. and Fuke , S. 1991 . Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment . Agric. Biol. Chem. , 55 (11) : 2725 – 2731 .
  • Watanabe , M. , Suzuki , T. , Ikezawa , Z. and Arai , S. 1994 . Controlled Enzymatic Treatment of Wheat Proteins for Production of Hyperallergenic Flour . Biosci. Biotech. Biochem. , 58 (2) : 388 – 390 .
  • Webb , E.C. 1992 . “ Enzyme Nomenclature 1992 ” . In Recommendations of the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology on the Nomenclature and Classification of Enzymes , 201 San Diego : Academic Press, Inc. .
  • Whitmore , A.J. and Torley , P.J. 1992 . The Transglutaminase Mediated Setting Reaction in Surimi and Purification of a Transglutaminase From Plasma , Mirinz : Publications ‐ Meat Industry Research Institute of New Zealand .
  • Wilson , S.A. . Modifying Meat Proteins Via Enzymatic Cross‐Linking . Proceedings of the 27'th Meat Industry Research Confernece . Sep. 1992 , Hamilton. pp. 247 – 277 . Meat Industry Research Institute of New Zealand, Mirinz .
  • Wilson , W.A. 1993 . Cross Linking of Meat Proteins for Restructured Products . Food Technologist. , 23 (4) : 36 – 38 .
  • Yasueda , H. , Kumazawa , Y. and Motoki , M. 1994 . Purification and Characterization of a Tissue‐Type Transglutaminase from Red Sea Bream (Pagrus Major) . Biosci. Biotech. Biochem. , 58 (11) : 2041 – 2045 .
  • Yasumoto , K. and Suzuki , F. 1990 . Aspartyl‐ and Glutamyl‐Lysine Crosslinks Formation and Their Nutritional Availability. 1990 . J. Nutr. Sci. Vitaminol. , 36 : 71 – 77 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.