Details
| Original language | English |
|---|---|
| Pages (from-to) | 735-737 |
| Number of pages | 3 |
| Journal | FOOD CONTROL |
| Volume | 16 |
| Issue number | 8 SPEC. ISS. |
| Early online date | 6 Aug 2004 |
| Publication status | Published - Oct 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).
Keywords
- Enzymatic activity, Salts, Transglutaminase
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
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In: FOOD CONTROL, Vol. 16, No. 8 SPEC. ISS., 10.2005, p. 735-737.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - The influence of salts and temperature on enzymatic activity of microbial transglutaminase
AU - Kütemeyer, Carolin
AU - Froeck, M.
AU - Werlein, H. D.
AU - Watkinson, B. M.
PY - 2005/10
Y1 - 2005/10
N2 - 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).
AB - 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).
KW - Enzymatic activity
KW - Salts
KW - Transglutaminase
UR - http://www.scopus.com/inward/record.url?scp=14744297808&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2004.06.012
DO - 10.1016/j.foodcont.2004.06.012
M3 - Article
AN - SCOPUS:14744297808
VL - 16
SP - 735
EP - 737
JO - FOOD CONTROL
JF - FOOD CONTROL
SN - 0956-7135
IS - 8 SPEC. ISS.
ER -