Transglutaminase in Foods and Biotechnology

Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enz...

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Bibliographic Details
Published in:International journal of molecular sciences 2023-08, Vol.24 (15), p.12402
Main Authors: Vasić, Katja, Knez, Željko, Leitgeb, Maja
Format: Article
Language:English
Subjects:
Amino acids
antibody–drug conjugation
Biotechnology
Crosslinked polymers
crosslinker
Energy consumption
Enzymes
Food
Glutamine
immobilization
industrial enzyme
Lysine
Microorganisms
Peptides
Physiology
Polymerization
Protein binding
protein-modifying enzyme
Proteins
Review
Technology application
transglutaminase
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Summary:Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability. TGMs (EC 2.3.2.13) are enzymes that catalyze the formation of a covalent bond between a free amino group of protein-bound or peptide-bound lysine, which acts as an acyl acceptor, and the γ-carboxamide group of protein-bound or peptide-bound glutamine, which acts as an acyl donor. This results in the modification of proteins through either intramolecular or intermolecular crosslinking, which improves the use of the respective proteins significantly.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms241512402