Crosslinking Between Different Food Proteins by Transglutaminase
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 561–566, March 1983
How to Cite
MOTOKI, M. and NIO, N. (1983), Crosslinking Between Different Food Proteins by Transglutaminase. Journal of Food Science, 48: 561–566. doi: 10.1111/j.1365-2621.1983.tb10790.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/1/82; revised 11/29/82; accepted 12/3/82.
Guinea pig liver transglutaminase has been found to catalyze the formation of inter- and intramolecular ε-(γ-glutamyl)lysyl crosslinks in proteins. In this paper we study the formation of polymers between different proteins by reacting them with transglutaminase. Analysis of reaction products between acetylated αs1 -casein and several proteins (αs1 -, k-casein, β-lactoglobulin, soybean 11S and 7S globulin) by sodium dodecyl sulfate polyacrylamide gel electrophoresis and high-performance liquid chromatography indicated that the different proteins were polymerized through the formation of intermolecular crosslinks. This reaction may represent a procedure to improve the properties of food proteins.