Transglutaminase Catalyzed Reactions: Impact on Food Applications
Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by tran...
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| Veröffentlicht in: | Journal of food science 2002-10, Vol.67 (8), p.2798-2806 |
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| container_title | Journal of food science |
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| creator | DeJong, G.A.H Koppelman, S.J |
| description | Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications. |
| doi_str_mv | 10.1111/j.1365-2621.2002.tb08819.x |
| format | Article |
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These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. 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These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications.</description><subject>Analytical, structural and metabolic biochemistry</subject><subject>applications</subject><subject>Biological and medical sciences</subject><subject>crosslinking</subject><subject>deamidation</subject><subject>Enzymes</subject><subject>Enzymes and enzyme inhibitors</subject><subject>Food</subject><subject>Food safety</subject><subject>Food science</subject><subject>foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrolases</subject><subject>ingredients</subject><subject>protein-glutamine gamma-glutamyltransferase</subject><subject>proteins</subject><subject>substrate specificity</subject><subject>transglutaminase</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVkVtv0zAcxS0EEmXwGYgmwVuC75c9UQodmyZAu_FouY49paRxsFOt3afHIRVIvAB-sS3_fM756wBwjGCF8nqzrhDhrMQcowpDiKthBaVEqto9AjMkGCyJpOgxmOU3XCJExVPwLKU1HO-Ez8D8Opou3bXbwWyaziRXLMxg2v2Dq4tLZ-zQhC6dFGebPp-L0BXLEOpi3vdtY83Px-fgiTdtci8O-xG4WX64XnwsLz6fni3mF6VlisvSMObFysPaSsFXnPIaciUQdEYqC2HNkCWSiRpxYxm1NXOSMbri3GNimffkCLyedPsYvm9dGvSmSda1relc2CaNlaKKYfgPoGBCEvlXECmUMyCeweM_wHXYxi5PmxlKJEecZuhkgmwMKUXndR-bjYl7jaAey9JrPZalx7L0WJY-lKV3-fOrg4NJ1rQ-l2Kb9FuBQkwUGU3eTtx907r9fzjo8-X7KyzUOHU5STRpcLtfEiZ-01wQwfTXT6dakHdfbm8vz_Vo-XLivQna3MUc6-YKwxwJQiVZjvUDVWbAKA</recordid><startdate>200210</startdate><enddate>200210</enddate><creator>DeJong, G.A.H</creator><creator>Koppelman, S.J</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7TB</scope></search><sort><creationdate>200210</creationdate><title>Transglutaminase Catalyzed Reactions: Impact on Food Applications</title><author>DeJong, G.A.H ; Koppelman, S.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5968-a55f7bf0dc876b646d069710ea89c00d51c3857d16ac54cd5e8554b66f23c5ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Analytical, structural and metabolic biochemistry</topic><topic>applications</topic><topic>Biological and medical sciences</topic><topic>crosslinking</topic><topic>deamidation</topic><topic>Enzymes</topic><topic>Enzymes and enzyme inhibitors</topic><topic>Food</topic><topic>Food safety</topic><topic>Food science</topic><topic>foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrolases</topic><topic>ingredients</topic><topic>protein-glutamine gamma-glutamyltransferase</topic><topic>proteins</topic><topic>substrate specificity</topic><topic>transglutaminase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>DeJong, G.A.H</creatorcontrib><creatorcontrib>Koppelman, S.J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>DeJong, G.A.H</au><au>Koppelman, S.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Transglutaminase Catalyzed Reactions: Impact on Food Applications</atitle><jtitle>Journal of food science</jtitle><date>2002-10</date><risdate>2002</risdate><volume>67</volume><issue>8</issue><spage>2798</spage><epage>2806</epage><pages>2798-2806</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2002.tb08819.x</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of food science, 2002-10, Vol.67 (8), p.2798-2806 |
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| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | Analytical, structural and metabolic biochemistry applications Biological and medical sciences crosslinking deamidation Enzymes Enzymes and enzyme inhibitors Food Food safety Food science foods Fundamental and applied biological sciences. Psychology Hydrolases ingredients protein-glutamine gamma-glutamyltransferase proteins substrate specificity transglutaminase |
| title | Transglutaminase Catalyzed Reactions: Impact on Food Applications |
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