|
KMID : 0380620030350020260
|
|
Korean Journal of Food Science and Technology
2003 Volume.35 No. 2 p.260 ~ p.265
|
|
|
The Separation of Transglutaminase Produced from Streptomyces mobaraensis and Its Application on Model Food System
|
|
Shin Weon-Sun
|
|
|
Abstract
|
|
|
|
Transglutaminase (TG) was prepared from Streptomyces mobaraensis to improve texture and self-life of food. In preliminary experiments, texture of the dough was not improved due to the interference in microbial TG reaction by proteases present in the crude enzyme. Among the cation exchange resins tested for the removal of proteases, MonoPlus S 100 was the most effictient. Further purification steps with a quaternary ammonia salt resin and gel permeation chromatography effectively removed proteases from crude enzyme. Molecular weight of purified enzyme was about 38,000 on SDS-polycrylamide gel electrohoresis. Farinograph data showed the addition of pusified enzyme to wheat flour gave higher stability and lower weakness values those that of crude enzyme.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|