ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: A comparison was made of the deamidation activity of transglutaminases fro m guinea pig liver (GTGase), fish red sea bream liver (FTGase) and microorganisms (MTGase). Against the Z-Gln-Gly, kinetic constants of the deamidation and incorporation of primary amine were measured. GTGase and FTGase showed similar deamidation activity, however, that of MTGase was less than 1/7 of the other two TGases. Against the proteins, N, N-dimethylated casein and native gliadin, FTGase was the most active and deamidated respectively 45.5% and 38.2% of Gln residues. The deamidation rate of these proteins by GTGase was less than 1/2 and these results were expected to be caused by the difference of substrate specificity of the TGases.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb15576.x
Permalink
