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| '''Transglutaminases''' are a family of ] ({{EC number|2.3.2.13}}) that ] the formation of a ] between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamid group of ]- or ] bound ]. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation. | '''Transglutaminases''' are a family of ] ({{EC number|2.3.2.13}}) that ] the formation of a ] between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamid group of ]- or ] bound ]. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation. | ||
| == Explanation == | |||
| ==Mechanism of action== | |||
| Transglutaminases form extensively cross linked generally insoluble protein polymers. These biological polymers are indispensable for the organism in order to create barriers and stable structures. Examples are ]s (coagulation ]) as well as ] and ]. The catalytic reaction is generally viewed as being irreversible and must be closely monitored through extensive control mechanisms. | Transglutaminases form extensively cross linked generally insoluble protein polymers. These biological polymers are indispensable for the organism in order to create barriers and stable structures. Examples are ]s (coagulation ]) as well as ] and ]. The catalytic reaction is generally viewed as being irreversible and must be closely monitored through extensive control mechanisms. | ||
| Recent research indicates that sufferers from neurological diseases like ]'s, ]'s, and ] have unusually high levels of transglutaminases |
Recent research indicates that sufferers from neurological diseases like ]'s, ]'s, and ] have unusually high levels of transglutaminases. | ||
| == Applications == | |||
| ⚫ | == |
||
| ⚫ | Transglutaminase is now produced by '']'' ] in commercial quantities and is used in a variety of industrial processes, including the production of processed ] and ] products. It can be used as a binding agent to improve the texture of protein-rich foods such as ] or ]. | ||
| * ] (fibrin-stabilizing factor) - not assigned a TGM number | |||
| ⚫ | * ] (TGM1) | ||
| ⚫ | * ] (TGM2, implicated in ]) | ||
| ⚫ | * |
||
| ⚫ | * Prostate transglutaminase (TGM4) | ||
| * TGM5<ref>Aeschlimann D, Koeller MK, Allen-Hoffmann BL, Mosher DF. Isolation of a cDNA encoding a novel member of the transglutaminase gene family from human keratinocytes. ''J Biol Chem'' 1998;273:3452-3460. PMID 9452468.</ref><!--the family has 7 members but where is no. 7?--> | |||
| ==Industrial applications== | |||
| ⚫ | |||
| Transglutaminase can be used in these applications: | Transglutaminase can be used in these applications: | ||
| * Binding small chunks of meats into a big one (" |
* Binding small chunks of meats into a big one ("Portion control"). | ||
| ** Examples: ], ], ], ... | |||
| * Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat; caused by stress and a rapid postmortem ] decline) | * Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat; caused by stress and a rapid postmortem ] decline) | ||
| * Making ] and ] creamier | * Making ] and ] creamier. | ||
| * Making ] firmer | * Making ] firmer. | ||
| Besides its "orthodox" uses, transglutaminase can be used to create some |
Besides its "orthodox" uses, transglutaminase can be used to create some weird foods. "Cold Set Bound Fish ]s" are made from alternating layers of ] and ] which are "glued" together by transglutaminase. ], ] of ]'s ] restaurant ], invented a "]" made by over 95% ]s thanks to transglutaminase. | ||
| ⚫ | == Other transglutaminases == | ||
| ⚫ | * ] (TGM2, implicated in ]) | ||
| ⚫ | * ] (TGM1) | ||
| ⚫ | * Hair follicle transglutaminase (TGM3) | ||
| ⚫ | * Prostate transglutaminase (TGM4) | ||
| == See also == | == See also == | ||
| * ] | * ] | ||
| * ] | * ] | ||
| ==References== | |||
| <references/> | |||
| == External links == | == External links == | ||
| * | * | ||
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| * (]) | * (]) | ||
| {{Enzyme-stub}} | |||
| ] | ] | ||
| ] | ] | ||
Revision as of 11:19, 21 June 2006
Transglutaminases are a family of enzymes (EC 2.3.2.13) that catalyze the formation of a covalent bond between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamid group of protein- or peptide bound glutamine. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.
Explanation
Transglutaminases form extensively cross linked generally insoluble protein polymers. These biological polymers are indispensable for the organism in order to create barriers and stable structures. Examples are blood clots (coagulation factor XIII) as well as skin and hair. The catalytic reaction is generally viewed as being irreversible and must be closely monitored through extensive control mechanisms.
Recent research indicates that sufferers from neurological diseases like Huntington's, Parkinson's, and Alzheimer have unusually high levels of transglutaminases.
Applications
Transglutaminase is now produced by Streptoverticillium mobaraense fermentation in commercial quantities and is used in a variety of industrial processes, including the production of processed meat and fish products. It can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham.
Transglutaminase can be used in these applications:
- Binding small chunks of meats into a big one ("Portion control").
- Examples: Sausage, hot dog, restructured steak, ...
- Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat; caused by stress and a rapid postmortem pH decline)
- Making milk and yogurt creamier.
- Making noodles firmer.
Besides its "orthodox" uses, transglutaminase can be used to create some weird foods. "Cold Set Bound Fish Kebabs" are made from alternating layers of salmon and cod which are "glued" together by transglutaminase. Wylie Dufresne, chef of New York's avant-garde restaurant WD-50, invented a "pasta" made by over 95% shrimps thanks to transglutaminase.
Other transglutaminases
- Tissue transglutaminase (TGM2, implicated in celiac disease)
- Keratinocyte transglutaminase (TGM1)
- Hair follicle transglutaminase (TGM3)
- Prostate transglutaminase (TGM4)
See also
External links
- Enzyme for Binder and Texture improver
- Ajinomoto Co's Transglutaminase Activa
- Noodles, reinvented (MSNBC)
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