한국생물공학회:학술대회논문집
- 한국생물공학회 2002년도 생물공학의 동향 (X)
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- Pages.500-503
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- 2002
Streptoverticillum morbarense로부터 생산되는 Transglutaminase 분리 및 식품에의 적용
초록
In order to improve the physical properties of food such as texture and food self-life. Transglutaminase(mTG) from Streptoverticillum morbarense was prepared. In the preliminary experiments, presence of proteases in the crude enzyme did not improve the texture of dough, which mean the inteference of mTG reaction by the proteases. Among the cation exchange resins tested for the removal of proteases, Monoplus S 100(Bayer, Germany) was the most efficient resin with 20 fold increase in the mTG/protease activity ratio. By further purification steps with a quaternary ammonia salt resin and a gel permeation chromatography, proteases were effectively removed from the preparation. Therefore, the improvement of flour texture was shown by adding the protease-free mTG.
키워드