Transglutaminases: part I-origins, sources, and biotechnological characteristics.
World J Microbiol Biotechnol
; 36(1): 15, 2020 Jan 02.
Article
en En
| MEDLINE
| ID: mdl-31897837
The transglutaminases form a large family of intracellular and extracellular enzymes that catalyze cross-links between protein molecules. Transglutaminases crosslinking properties are widely applied to various industrial processes, to improve the firmness, viscosity, elasticity, and water-holding capacity of products in the food and pharmaceutical industries. However, the extremely high costs of obtaining transglutaminases from animal sources have prompted scientists to search for new sources of these enzymes. Therefore, research has been focused on producing transglutaminases by microorganisms, which may present wider scope of use, based on enzyme-specific characteristics. In this review, we present an overview of the literature addressing the origins, types, reactions, and general characterizations of this important enzyme family. A second review will deal with transglutaminases applications in the area of food industry, medicine, pharmaceuticals and biomaterials, as well as applications in the textile and leather industries.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Bacterias
/
Transglutaminasas
Límite:
Humans
Idioma:
En
Revista:
World J Microbiol Biotechnol
Año:
2020
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Alemania