Transglutaminases: part I-origins, sources, and biotechnological characteristics
Autor: | Lovaine Silva Duarte, Cristiano Valim Bizarro, Carla Roberta Matte, Marco Antônio Záchia Ayub |
---|---|
Rok vydání: | 2019 |
Předmět: |
0106 biological sciences
0303 health sciences Transglutaminases Protein molecules Bacteria Drug Industry 030306 microbiology Physiology Animal Sources General Medicine 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences Streptomyces mobaraensis Bacterial Proteins 010608 biotechnology Multigene Family Textile Industry Food Industry Humans Biochemical engineering Business Enzyme family Amino Acid Sequence Biotechnology |
Zdroj: | World journal of microbiologybiotechnology. 36(1) |
ISSN: | 1573-0972 |
Popis: | 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. |
Databáze: | OpenAIRE |
Externí odkaz: |