Transglutaminase

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Transglutaminase are enzymes and involved in their function as biocatalysts of reactions in various organisms. The enzyme transglutaminase (tg) provides the option of changing the physical properties of protein-rich foods. It is used as a processing aid in the industrial preparation of food. Like other enzymes also, tg catalyzes chemical reactions without themselves being changed in such a in their structure. It can thus repeatedly accelerate up to their denaturation or to exhaustion of its substrate, the same reaction. It uses the ε-amino group of lysine residues in proteins bound as acyl acceptor and catalyzes the formation of inter-and intramolecular cross-links (epsilon-(gamma-glutamyl) lysine cross-links) to glutamine residues.
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Transglutaminase

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