α_<S1>-Casein Film Prepared Using Transglutaminase(Food & Nutrition)
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概要
- 論文の詳細を見る
Transglutaminase is a Ca^<2+>-dependent enzyme that covalently polymerizes proteins through the formation of ε-(γ-glutamyl)lysyl cross-links. We have reported that highly concentrated protein solutions were firmly gelatinized by transglutaminase. The technique of gelation of an α_<S1>-casein solution with transglutaminase was applied to the preparation of an α_<S1>-casein film. The α_<S1>-casein film obtained showed a high tensile strength (105 g/cm^2) and strain (72%). It was insoluble in water, 10% 2-mercaptoethanol, 6.6 m urea, 10% SDS and 6 M guanidine hydrochloride. Even if it was diluted with water and then heated at 100℃ for 10 min, it remained insoluble. However, it was gradually hydrolyzed by chymotrypsin. These results suggest the usefullness of the α_<S1>-casein film as a supporting material of immobilized enzymes, a medical polymer and an edible film.
- 社団法人日本農芸化学会の論文
- 1987-04-23
著者
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Aso Hiroshi
Central Research Laboratories Ajinomoto Co. Inc.
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Nio Noriki
Central Research Laboratories, Ajinomoto Co., Inc.
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MOTOKI Masao
Central Research Laboratories, Ajinomoto Co., Inc.
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Motoki M
Ajinomoto Co. Inc. Kawasaki Jpn
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Motoki Masao
Central Research Laboratories Ajinomoto Co. Inc.
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SEGURO Katsuya
Central Research Laboratories, Ajinomoto Co., Inc.
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Nio N
Ajinomoto Co. Inc. Kanagawa Jpn
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Seguro K
Ajinomoto Co. Inc. Kanagawa Jpn
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Seguro Katsuya
Central Research Laboratories Ajinomoto Co. Inc.
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