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Literature summary for 2.3.2.13 extracted from

  • Li, H.; Zhang, L.; Cui, Y.; Luo, X.; Xue, C.; Wang, S.; Jiao, Y.; Zhang, S.; Liu, W.; Fan, R.; Du, M.; Yi, H.; Han, X.
    Characterization of recombinant Zea mays transglutaminase expressed in Pichia pastoris and its impact on full and non-fat yoghurts (2014), J. Sci. Food Agric., 94, 1225-1230.
    View publication on PubMed
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Cloned(Commentary)

Cloned (Comment) Organism
expressed in Pichia pastoris Zea mays

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
[protein]-L-glutamine + alkylamine Zea mays
-
 [protein]-N5-alkyl-L-glutamine + NH3
-
 ?

Organism

Organism UniProt Comment Textmining
Zea mays
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
dansyl-CAD + casein
-
 Zea mays ?
-
 ?
[protein]-L-glutamine + alkylamine
-
 Zea mays [protein]-N5-alkyl-L-glutamine + NH3
-
 ?

Synonyms

Synonyms Comment Organism
protein-glutamine gamma-glutamyltransferase
-
 Zea mays
TGase
-
 Zea mays
transglutaminase
-
 Zea mays

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30 50 the enzyme is stable after incubation for 30 min below 50°C. Purified enzyme maintains almost full activity after incubation at 30°C for 30 min and retains about 80% of its initial activity after incubation at 40°C for the same time. The activity decreases dramatically when the enzyme is incubated above 50°C Zea mays

pH Stability

pH Stability pH Stability Maximum Comment Organism
3 10 the enzyme is stable over a broad pH range of 5.0 to 8.0 at -20°C for 12 h. At pH 9.0-10.0, the residual activity is almost 60% and the activity declines rapidly under acidic conditions (pH 3.0-5.0) Zea mays