The influence of salts and temperature on enzymatic activity of microbial transglutaminase

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autorschaft

  • Carolin Kütemeyer
  • M. Froeck
  • H. D. Werlein
  • B. M. Watkinson

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Details

OriginalspracheEnglisch
Seiten (von - bis)735-737
Seitenumfang3
FachzeitschriftFOOD CONTROL
Jahrgang16
Ausgabenummer8 SPEC. ISS.
Frühes Online-Datum6 Aug. 2004
PublikationsstatusVeröffentlicht - Okt. 2005

Abstract

Microbial transglutaminase is used world-wide to improve the texture and to modify the properties of prepared foods in general. It was of interest to investigate the influence of different salts (KCl, NaCl, CaCl2, MgCl2) and salt concentrations (0%, 5%, 10%, 15%, 20%) on the enzymatic activity and thermal stability of microbial transglutaminase. The food enzyme preparation Activa WM (Ajinomoto Europe Sales. Hamburg) was examined using the hydroxamate test. Compared to the microbial transglutaminase solution in water, the addition of NaCl and KCl (monovalent ions) increased the enzymatic activity and thermal stability. By contrast, bivalent ions either had only a slight influence (MgCl2) or decreased the enzymatic activity and thermal stability (CaCl2).

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The influence of salts and temperature on enzymatic activity of microbial transglutaminase. / Kütemeyer, Carolin; Froeck, M.; Werlein, H. D. et al.
in: FOOD CONTROL, Jahrgang 16, Nr. 8 SPEC. ISS., 10.2005, S. 735-737.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Kütemeyer, C, Froeck, M, Werlein, HD & Watkinson, BM 2005, 'The influence of salts and temperature on enzymatic activity of microbial transglutaminase', FOOD CONTROL, Jg. 16, Nr. 8 SPEC. ISS., S. 735-737. https://doi.org/10.1016/j.foodcont.2004.06.012
Kütemeyer, C., Froeck, M., Werlein, H. D., & Watkinson, B. M. (2005). The influence of salts and temperature on enzymatic activity of microbial transglutaminase. FOOD CONTROL, 16(8 SPEC. ISS.), 735-737. https://doi.org/10.1016/j.foodcont.2004.06.012
Kütemeyer C, Froeck M, Werlein HD, Watkinson BM. The influence of salts and temperature on enzymatic activity of microbial transglutaminase. FOOD CONTROL. 2005 Okt;16(8 SPEC. ISS.):735-737. Epub 2004 Aug 6. doi: 10.1016/j.foodcont.2004.06.012
Kütemeyer, Carolin ; Froeck, M. ; Werlein, H. D. et al. / The influence of salts and temperature on enzymatic activity of microbial transglutaminase. in: FOOD CONTROL. 2005 ; Jahrgang 16, Nr. 8 SPEC. ISS. S. 735-737.
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