Recent Research Trends in Transglutaminase Technology for Food Processing

摘要

Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (TGase) in terms of protein poly- merization, gelation, film formation, and peptide incorporation into protein. TGasc-preducing microorganisms were discovered, and mass production and preparation of the enzyme was accomplished.