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Journals / Gıda / 2007 / Cilt: 32 - Sayı: 6

Applications of Transglutaminase in Food Industry: 1: General Properties of the Enzyme (Turkish with English Abstract)

Gıda Endüstrisinde Transglutaminaz Uygulamaları: 1. Enzimin Genel Özellikleri

Zerrin YÜKSEL
Yaşar Kemal ERDEM
Journal
Gıda
Pages
287–292
Publication Date
2007-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The gel formation in dilute protein dispersions or solutions, improvement of the mechanical strength, physical texture formation in dilute oil-protein dispersions, the corporation of aminoacids which were lack in the structure to the proteins, prevent the textural deformations, reducing the usage of the food additives will be possible with usage of tgase.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Transglutaminase (Tgase) is an enzyme which catalyzes the reactions i.e. amin corporation, crosslinking and deamidation ( EC 2.3.2.13, protein-glutamine -glutamil-transferaz ).
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Key Findings & Data:Transglutaminase (Tgase) is an enzyme which catalyzes the reactions i.e. amin corporation, crosslinking and deamidation ( EC 2.3.2.13, protein-glutamine -glutamil-transferaz ).
💡
Conclusion & Impact:The gel formation in dilute protein dispersions or solutions, improvement of the mechanical strength, physical texture formation in dilute oil-protein dispersions, the corporation of aminoacids which were lack in the structure to the proteins, prevent the textural deformations, reducing the usage of the food additives will be possible with usage of tgase.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Transglutaminaz · gıda · protein

Abstract

Transglutaminase (Tgase) is an enzyme which catalyzes the reactions i.e. amin corporation, crosslinking and deamidation ( EC 2.3.2.13, protein-glutamine -glutamil-transferaz ). The gel formation in dilute protein dispersions or solutions, improvement of the mechanical strength, physical texture formation in dilute oil-protein dispersions, the corporation of aminoacids which were lack in the structure to the proteins, prevent the textural deformations, reducing the usage of the food additives will be possible with usage of tgase.

Özet

Transglutaminaz enzimi (Tgaz); amin birleşmesi, çapraz bağ oluşumu ve deamidasyon tepkimeleri ile proteinleri modifiye edebilen bir enzimdir ( EC 2.3.2.13, protein-glutamin -glutamil-transferaz ). Tgaz kullanımıyla gıda işleme teknolojisinde, düşük viskoziteli protein çözelti ve/veya dispersiyonlarında jel yapı oluşturma, mekanik dayanımı artırma, düşük yağ – protein içeriğinde mekanik yapı oluşturma, var olan yapıya eksikliği duyulan amino asit katılımını sağlama, tekstürel deformasyonu ve gıda katkı maddeleri kulanımını azaltma veya tamamen ortadan kaldırma olasıdır.

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Cite This Article

YÜKSEL, Z., ERDEM, Y. K. (2007). Applications of Transglutaminase in Food Industry: 1: General Properties of the Enzyme (Turkish with English Abstract). Gıda, Cilt: 32 - Sayı: 6, 287–292. https://ajindex.com/articles/39804

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