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Literature summary for 2.3.2.13 extracted from
- Effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein (2008), J. Agric. Food Chem., 56, 10913-10921.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | the functionality of light roasted peanut flour dispersions containing supplemental casein is altered after polymerization with microbial transglutaminase. The formation of high molecular weight covalent cross-links is observed. The gelling temperature of TGase-treated peanut flour dispersions containing 2.5% casein is significantly raised compared to the nontreated peanut flour-casein control solutions. The gel strength and water holding capacity of cross-linked peanut flour-casein test samples containing 5% casein is increased, while the yield stress and apparent viscosity are lowered compared to control dispersions. Casein is an effective cosubstrate with peanut flour for creating TGase-modified peanut flour-casein dispersions for use as a novel high protein food ingredient | Streptomyces mobaraensis |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Streptomyces mobaraensis | - |
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Release 2023.1 (January 2023)
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