Study on Tansglutaminase Characteristics of Different Bacillus Strains

Abstract

Abstract: This paper mainly studied the characteritics of TG-K and TG-N apparently. The crude enzyme activity of TG-K and TG-N were 11.32U/ml and 9.41U/ml respectively. The results showed that the more separated and purification steps, the less of enzyme activity and protein contents, but the loweling level of TG-N was less than TG-K. The molecular weight of TG- K is 41.5 kDa and while that of TG-N 39.6kDa by SDS-PAGE. The different ionics have different effects on cross-linking casein of TG-K or TG-N. It has proved that TG-K is better to cross-linked casein observing the ultra structure of yoghourt by EM.

Key words: transglutaminase, different strains, SDS-PAGE, enzyme activity, ultra structure

MA Wei, LI Chun, FU Li, WANG Hai-Bo, ZHANG Lan-Wei. Study on Tansglutaminase Characteristics of Different Bacillus Strains[J]. FOOD SCIENCE, 2007, 28(2): 209-214.

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Study on Tansglutaminase Characteristics of Different Bacillus Strains

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