Effect Of Microbial Transglutaminase Research Articles

Physicochemical Property of Transglutaminase Crosslinked Pig Collagen Gel

The effect of microbial transglutaminase (MTGase, EC 2.3.2.13) on type I collagen self-assembly and the physicochemical property of MTGase-crosslinked pig collagen gel was investigated. The rate of collagen self-assembly, especially the formation of nucleus for collagen fibril was accelerated with the addition of MTGase. MTGase-crosslinked collagen gel was characterized by non-destruction test of dynamic light scattering. Since diffusion coefficient was found to decrease, it was suggested that the spacing of MTGase crosslinked collagen gel became wide. MTGase-crosslinked collagen gel showed lower mechanical strength and about 2°C higher denaturation temperature than that of control. And MTGase-crosslinked collagen gei was not melt at 52°C instantly. The introduction of crosslinkage into collagen with MTGase resulted in the acceleration of collagen self-assembly and the improvement of thermostability of collagen gel.

Effect of transglutaminase on reconstruction and physicochemical properties of collagen gel from shark type I collagen.

The effects of microbial transglutaminase (MTGase) on type I collagen self-assembly and properties of reconstructed collagen fibrils from shark were investigated. Collagen self-assembly was accelerated with the addition of MTGase in dependence on that concentration. The relative amount of reconstructed collagen slightly decreased with MTGase. The diffusion coefficient of collagen gel was reduced by treatment with MTGase, and that suggested the reduction of mobility of the whole collagen network. At a high temperature, used to denature the collagen, MTGase-treated collagen gel remained as aggregates. By differential scanning calorimetry, the denaturation temperature of MTGase-treated collagen gel was about 2 degrees C higher than that of nontreated collagen gel. Treatment with MTGase yielded thermally stable cross-links in collagen molecules.

Effect of transglutaminase treatment on the glass transition of soy protein.

The effect of microbial transglutaminase (MTG) treatment on the glass transition temperature (T(g)) of two fractions which were isolated from a soy protein sample was studied. The T(g) of each fraction measured by differential scanning calorimetry was lowered by the MTG treatment, which generated cross-links in the samples, and this result agreed with the result of dynamic mechanical analysis. From the (1)H NMR measurement, the line width of the (1)H signal of the MTG-treated sample was observed to be greater than that of the MTG-nontreated sample at similar water content, which implied that there was relatively more immobilized water in the MTG-treated sample. The MTG treatment seemed to cause the increment in immobilized water, which might affect the T(g) of the soy protein sample.

Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol

Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol

肉および肉製品へのトランスグルタミナーゼの応用に関する研究（第２報） ミオシンＢ，ミオシンおよびアクチンのゲル化に及ぼす微生物由来トランスグルタミナーゼの影響

肉および肉製品へのトランスグルタミナーゼの応用に関する研究（第２報） ミオシンＢ，ミオシンおよびアクチンのゲル化に及ぼす微生物由来トランスグルタミナーゼの影響