On the importance of using a Ca2+ independent transglutaminase for cross-linking of beta-lactoglobulin

Authors
Faergemand, M Qvist, KB
Citation
M. Faergemand et Kb. Qvist, On the importance of using a Ca2+ independent transglutaminase for cross-linking of beta-lactoglobulin, FOOD HYDROC, 13(3), 1999, pp. 199-201
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD HYDROCOLLOIDS
ISSN journal
0268005X → ACNP
Volume
13
Issue
3
Year of publication
1999
Pages
199 - 201
Database
ISI
SICI code
0268-005X(199905)13:3<199:OTIOUA>2.0.ZU;2-2
Abstract
The presence of Ca2+ when performing enzymatic cross-linking of beta-lactog lobulin with transglutaminase is discussed in this article. We present evid ence for the formation of non-covalent aggregates in the presence of Ca2+, which retards the formation of covalent cross-links by transglutaminase. (C ) 1999 Elsevier Science Ltd. All rights reserved.