Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

(1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing. The production of MTGase in wild-type strains renders low yield and high costs of...

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Detalles Bibliográficos
Autores principales: Ma, Tiange, Li, Xingjiang, Montalbán-López, Manuel, Wu, Xuefeng, Zheng, Zhi, Mu, Dongdong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601987/
https://www.ncbi.nlm.nih.gov/pubmed/36286175
http://dx.doi.org/10.3390/gels8100674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601987/
https://www.ncbi.nlm.nih.gov/pubmed/36286175
http://dx.doi.org/10.3390/gels8100674

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