Transglutaminase NEW

Transglutaminase CAS:80146-85-6 Pharmaceutical Raw Powder

Product Name:Transglutaminase

Synonyms:EC 2.3.2.13;FACTOR XIII-A, HUMAN;PROTEIN-GLUTAMINE: AMINE GAMMA-GLUTAMYLTRANSFERASE;akuthibatg;akuthibatg-k;glutaminylpeptidegamma-glutamyltransferas;glutaminylpeptidegammaglutamyltransferase;Glutamine transaminase

CAS:80146-85-6

MF:C27H44O3H2O

EINECS:  232-554-6

storage temp.:-20°C

solubility:H2O: soluble1.0mg/mL, clear

form :lyophilized powder

Uses:transglutaminase is an enzyme said to activate the skin’s physiological functions.

Uses:Transglutaminase has been used in a study to improve quantifiable assays to fully characterize the role of transglutaminase in diseases such as Huntington′s disease and Alzheimer′s disease.Transglutaminase has also been used in a study to develop a nonradioactive dot blot assay for transglutaminase activity.

Description

Transglutaminase is a naturally occurring enzyme. Its property is the adhesion of proteins (even of different types) at the molecular level. The enzyme transglutaminase was first isolated and studied in Japan in 1959. Transglutaminase is a whole group of enzymes that promote the formation of covalent bonds between amino groups from the free or side chains of lysine of one protein and the γ-carboxamide groups of glutamine in another protein. These bonds are quite strong, resistant to temperature and proteolysis. In this case, the transglutaminase enzyme itself does not enter into a reaction, but is a biocatalyst. That is, the enzyme simply helps to sew separate sections of protein molecules into a single network. The ability of TG enzyme to "stick together" proteins makes it possible to use it in the production of restructured fish and meat products, with a low cost of raw materials and a higher final cost. Improve and homogenize the textures of cooked / raw smoked sausages, hams and deli meats, significantly reduce cutting losses, and ensure the desired shape and size of products.