Comparison of Enzymatic Properties of Microbial Transglutaminase from Streptomyces sp.
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概要
- 論文の詳細を見る
The microbial transglutaminase (TGase) from Streptomyces libani was purified from its culture broth and its enzymatic properties were compared with those of TGase from Streptoverticillium mobaraense var. TGase was purified by ion-exchange chromatography and size-exclusion chromatography. The specific activity of the main component was 10.7 unit/mg protein, lower than that of Streptoverticillium mobaraense var. (25 unit/mg). Several differences of enzymatic properties were found between the two enzymes. Optimum temperature, stability and gelation activity of TGase from Streptomyces libani were lower than those of TGase from Streptoverticillium mobaraense var, while, deamidation activity was higher. In addition, the existence of some TGases with different pI were suggested.
- 社団法人 日本食品科学工学会の論文
- 2002-05-01
著者
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Ohtsuka Tomoko
Food Research And Development Laboratories Ajinomoto Co. Inc.
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NIO Noriki
Food Research & Development Laboratories of Ajinomoto Co., Inc.
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Yokoyama Keiichi
Food Research & Development Laboratories
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Nio Noriki
Food Research And Development Laboratories Ajinomoto Co. Inc.
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UMEZAWA Yukiko
Food Research and Development Laboratories, Ajinomoto Co., Inc.
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Umezawa Y
Food Research And Development Laboratories Ajinomoto Co. Inc.
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Umezawa Yukiko
Institute Of Life Sciences Ajinomoto Co. Inc.
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Yokoyama Keiichi
Food Research And Development Laboratories Ajinomoto Co. Inc.
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