Abstract Background Microbial transglutaminase (MTGase) has been widely used to modify
the functional properties of proteins in food systems. In the last 30 years since the discovery …

Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the
enzymatic process since immobilizing TGM plays an important role in different technologies …

Streptomyces mobaraenesis transglutaminase has been widely used in food processing.
We here significantly improved the catalytic properties of S2P-S23V-Y24N-S199A-K294L …

Transglutaminase (TGase)-mediated crosslinking serves as a promising strategy to mitigate
soy antigenicity. β-Conglycinin is recognized as a key allergen among soy proteins …

Rice protein is a high-quality plant-based protein source that is gluten-free, with high
biological value and low allergenicity. However, the low solubility of rice protein not only …

The effect of microbial transglutaminase (MTGase) in cross-linking and modifying of rice
glutelin–casein blends was investigated in this work. The maximum MTGase activity on rice …

The aim of this study was to investigate the gelling behavior of proteins in bio-tofu (soymilk-
cow milk mixture gel) coagulated by microbial transglutaminase (MTGase) combined with …

Protein-based films and coatings are highly biodegradable and represent sustainable
alternatives to petroleum-based materials. These materials possess commendable barrier …

Several proteins from animal and plant origin act as microbial transglutaminase substrate, a
crosslinking enzyme capable of introducing isopeptide bonds into proteins between the …

In this study, β‐conglycinin was treated with transglutaminase (TGase) and glucono‐δ‐
lactone (GDL) to meticulously examine the resulting changes in both antigenicity and …