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Literature summary extracted from

  • Li, H.; Cui, Y.; Zhang, L.; Zhang, L.; Liu, H.; Yu, J.
    Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt (2017), Food Sci. Biotechnol., 26, 723-730 .
    View publication on PubMedView publication on EuropePMC

Application

EC Number Application Comment Organism
2.3.2.13 food industry recombinant enzyme TGZo from Zea mays is suitable for food processing. Cross-linking in proteins by TGase leads to the change of protein functionalities such as water-holding capacity, solubility, gelation property, emulsifying capacity, and nutritional value. TGZo from Zea mays is tested for cow milk yoghurt production, method evaluation, overview. Plackett-Burman design and response surface methodolog. Texture analysis of cow milk yogurts cross-linked by different concentrations of TGZo Zea mays

Cloned(Commentary)

EC Number Cloned (Comment) Organism
2.3.2.13 recombinant overexpression of the enzyme in Pichia pastoris strain GS115 Zea mays

Protein Variants

EC Number Protein Variants Comment Organism
2.3.2.13 additional information production of optimized Zea mays transglutaminase (TGZo) using Pichia pastoris strain GS115 (pPIC9K-tgzo), method optimization, overview Zea mays

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
2.3.2.13 Ca2+ required Zea mays

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.3.2.13 protein glutamine + alkylamine Zea mays
-
 protein N5-alkylglutamine + NH3
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.3.2.13 Zea mays
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.3.2.13 N-CBZ-Gln-Gly + hydroxylamine
-
 Zea mays ?
-
 ?
2.3.2.13 protein glutamine + alkylamine
-
 Zea mays protein N5-alkylglutamine + NH3
-
 ?

Synonyms

EC Number Synonyms Comment Organism
2.3.2.13 TGase
-
 Zea mays
2.3.2.13 TGZo
-
 Zea mays
2.3.2.13 transglutaminase
-
 Zea mays

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.3.2.13 37
-
 assay at Zea mays

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.3.2.13 8
-
 assay at Zea mays

General Information

EC Number General Information Comment Organism
2.3.2.13 additional information comparison of the recombinantly expressed enzyme TGZo from Zea mays with the microbial transglutaminase(MTG) enzymes from Streptomyces mobaraensis and Streptomyces hygroscopicus. TGZo has higher thermostability and wider range of pH than the MTGs from the Streptomyces strains. Texture analysis of cow milk yogurts cross-linked by different concentrations of TGZo and MTG Zea mays
2.3.2.13 physiological function transglutaminase is a transferase that catalyzes the acyl transfer reaction between the gamma-carboxamide group in glutamine residues and various primary amines in polyamine Zea mays