Impact of pH on the high-pressure inactivation of microbial transglutaminase

Microbial transglutaminase (MTG) is an enzyme largely used in the food industry, mainly to improve food texture. However, many globular proteins show low susceptibility to the action of this enzyme. High-pressure processing (HPP), being able to change protein conformation, may be a useful tool to in...

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Bibliographic Details
Main Author: Queirós, Rui P. (author)
Other Authors: Gouveia, Sónia (author), Saraiva, Jorge A. (author), Lopes-da-Silva, José A. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Microbial transglutaminase
High pressure
Inactivation kinetic
pH
Optimization
Response surface methodology
Online Access:http://hdl.handle.net/10773/24477
Country:Portugal
Oai:oai:ria.ua.pt:10773/24477

Internet

http://hdl.handle.net/10773/24477

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