Transglutaminases: part I-origins, sources, and biotechnological characteristics.
World J Microbiol Biotechnol
; 36(1): 15, 2020 Jan 02.
Article
em En
| MEDLINE
| ID: mdl-31897837
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Bases de dados:
MEDLINE
Assunto principal:
Bactérias
/
Transglutaminases
Limite:
Humans
Idioma:
En
Revista:
World J Microbiol Biotechnol
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Brasil