EC 2.3.2.13
Transglutaminase
CAS: 80146-85-6
Molecular Formula: C27H44O3H2O
EC 2.3.2.13 - Names and Identifiers
| Name | Transglutaminase |
| Synonyms | EC 2.3.2.13 Transglutaminase FACTOR XIII-A, HUMAN |
| CAS | 80146-85-6 |
| EINECS | 232-554-6 |
EC 2.3.2.13 - Physico-chemical Properties
| Molecular Formula | C27H44O3H2O |
| Storage Condition | -20℃ |
| MDL | MFCD00132446 |
| Physical and Chemical Properties | White to light yellow to dark brown powder or granules, or a clear light yellow to dark brown liquid. Soluble in water, insoluble in ethanol, hygroscopic. The α-glutamyl group in the protein peptide can be converted to the β-chemical amino group of the lysine residue in the peptide. Transglutaminase catalyzes the cross-linking reaction to modify the protein and improve the plasticity, water holding capacity, water solubility and functionality of the protein. As a protein improver, it has a great application prospect in the food industry. |
| Use | Use enzyme preparation. Protein Modifiers, stabilizers, coagulants. Catalyze the formation of protein gel, giving food better plasticity and gelation. Widely used in pasta, meat food processing, vegetable protein and aquatic products processing, improve the water holding capacity and elasticity of protein containing food, in order to overcome the shortcomings of poor gluten. |
EC 2.3.2.13 - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
EC 2.3.2.13 - Application of transglutaminase in meat products
From VIP Journal Professional Edition
Author:
cheng qiaofen , Xu xinglian = "https://xueshu.baidu.com/s?wd=author: (Zhou Guanghong) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Zhou Guanghong
Summary:
starting from the biochemical reaction catalyzed by transglutaminase, according to the characteristics of the enzyme's action on muscle protein, the important role of transglutaminase in improving the texture of meat products, increasing the product rate, broadening the source of raw materials and developing new products is expounded, and the bioavailability of transglutaminase action products is discussed.
keywords:
transglutaminase; meat products; application
DOI:
10.3969/j.issn.1005-9989.2000.06.021
cited:
Year:
2000
Last Update：2024-01-02 23:10:35
EC 2.3.2.13 - Application of transglutaminase in meat products
From VIP Journal Professional Edition
Author:
cheng qiaofen , Xu xinglian = "https://xueshu.baidu.com/s?wd=author: (Zhou Guanghong) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Zhou Guanghong
Summary:
starting from the biochemical reaction catalyzed by transglutaminase, according to the characteristics of the enzyme's action on muscle protein, the important role of transglutaminase in improving the texture of meat products, increasing the product rate, broadening the source of raw materials and developing new products is expounded, and the bioavailability of transglutaminase action products is discussed.
keywords:
transglutaminase; meat products; application
DOI:
10.3969/j.issn.1005-9989.2000.06.021
cited:
Year:
2000
Last Update：2024-01-02 23:10:35
EC 2.3.2.13 - Introduction
Activity definition: One unit of enzyme activity is defined as the amount of enzyme that catalyzes 1 μmol of substrate to form product per minute, expressed as U/g (50 ℃,PH 6) & & Character: White or white-like lyophilized powder.
Last Update：2022-10-16 17:30:41
EC 2.3.2.13 - Method for producing transglutaminase by microorganisms
from Baidu library
application (patent) number:
CN96195878.2
date of application:
1996-06-10
public/announcement number:
CN1192235A
date of publication/announcement:
1998.09.02
Applicant (patentee):
Ajinomo Co., Ltd.
Inventor:
Kobayashi Kede ,< a href = "https://xueshu.baidu.com/s?wd=author: (Yamanaka Shigeru) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Yamanaka Shigeru <"https://xueshu.baidu.com/s?wd=author: (Yuko Taneda) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Yuko Taneda , Zinji Yoshiko , Ryosuke Buto , Junko Junko , hoguan kenzo , Suzuki Shunichi
national and provincial code:
JP
cited:
Summary:
A method for the production of transglutaminase, which comprises culturing microbes of any one of Micrococcus, Clostridium, Saccharomyces, Rhizopus and Monascus in a culture medium to produce the desired transglutaminase in the culture medium or in microbial cells, and then isolating transglutaminase, and also provides a method for the production of colloidal substances with the transglutaminase obtained therefrom. According to the method of the present invention, transglutaminase can be produced quickly at a lower cost.
Last Update：2023-08-16 22:23:51
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Multiple SpecificationsSpot supply
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Tel: 609-228-6898
Email: sales@medchemexpress.com
tech@medchemexpress.com
Mobile: 609-228-6898
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