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Physicochemical and Structural Properties of Oat Globulin Polymers Formed by a Microbial Transglutaminase

✍ Scribed by Siu, Nai-Chi; Ma, Ching-Yung; Mine, Yoshinori

Book ID
121441755
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
98 KB
Volume
50
Category
Article
ISSN
0021-8561

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A partially puriΓΌed globulin from cowpea seeds was polymerised by calcium-independent microbial transglutaminase. The level of free amino groups in the globulin decreased with increase in enzyme concentration, suggesting that the cross-linking reaction involved participation of the amino residues. A