Immobilization and utilization of the recombinant fusion proteins trypsin-streptavidin and streptavidin-transglutaminase for modification of whey protein isolate functionality

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 13, 2002, Pages 3723-3730

  Wilcox, Christopher P ^a   Clare, Debra A ^a   Valentine, Val W ^a   Swaisgood, Harold E ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Functionality; Immobilization; Transglutaminase; Trypsin; Whey protein

Indexed keywords

CROSS LINKING REAGENT; CROSS LINKING REAGENTS; DITHIOTHREITOL; GLASS; HYBRID PROTEIN; IMMOBILIZED ENZYME; MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; RECOMBINANT DNA; RECOMBINANT PROTEIN; STREPTAVIDIN; TRANSGLUTAMINASES; TRYPSIN; WHEY PROTEIN;

ADSORPTION; ARTICLE; BIOTINYLATION; CHEMISTRY; ENZYME IMMOBILIZATION; ESCHERICHIA COLI; FOOD INDUSTRY; GEL; GELATINIZATION; GENETICS; METABOLISM; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ENGINEERING; PROTEIN MODIFICATION; RECOMBINANT DNA TECHNOLOGY; SHEAR RATE; TEMPERATURE; VISCOSITY; WHEY;

ESCHERICHIA COLI;

ADSORPTION; BIOTINYLATION; CHEMISTRY, PHYSICAL; CROSS-LINKING REAGENTS; DITHIOTHREITOL; DNA, RECOMBINANT; ENZYMES, IMMOBILIZED; ESCHERICHIA COLI; GELS; GLASS; MILK PROTEINS; RECOMBINANT FUSION PROTEINS; STREPTAVIDIN; TEMPERATURE; TRANSGLUTAMINASES; TRYPSIN; VISCOSITY;

EID: 0037134639     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011603c     Document Type: Article

References (56)

1. Modification of whey proteins to improve functionality
2. Rheological and physical properties of derivatized whey protein isolate powders
3. Physico-chemical and functional properties of whey protein as affected by limited papain proteolysis and selective ultrafiltration
4. 2+
5. Microstructural properties of heat-set whey protein gels: Effect of pH
6. Rheological properties and characterization of polymerized whey protein isolates
7. Properties of gels induced by heat, protease, calcium salt, and acidulant from calcium ion-aggregated whey protein isolate
8. Aggregation induced by calcium chloride and subsequent thermal gelation of whey protein isolate
9. Enzymatic modification of proteins: Effects of transglutaminase cross-linking on some physical properties of β-lactoglobulin
10. Cross-linking activity of Placental F XIIIa on whey proteins and caseins
11. Cross-linking of whey proteins by enzymatic oxidation
12. Controlled whey protein hydrolysis using two alternative proteases
13. Functional properties of food proteins polymerized by transglutaminase
14. Functional properties of whey proteins in forming networks
15. Transglutaminases
16. Identification of a functional cysteine essential for the activity of guinea pig liver transglutaminase
17. Structure of transglutaminases
18. Cross-linking of whey protein by transglutaminase
19. Expression of the transglutaminase gene in Escherichia coli
20. Characteristics of an immobilized form of transglutaminase: A possible increase in substrate specificity by selective interaction with a protein spacer
21. Immobilization of biotinylated transglutaminase by bioselective adsorption to immobilized avidin and characterization of the immobilized activity
22. The structural basis for the regulation of tissue transglutaminase by calcium ions
23. Isolation and characterization of cDNA clones to mouse macrophage and human endothelial cell tissue transglutaminase
24. Tissue transglutaminase: An enzyme with a split personality
25. Structure of two related rat pancreatic trypsin genes
26. Comparison of anionic and cationic trypsinogens: The anionic activation domain is more flexible in solution and differs in its mode of BPTI binding in the crystal structure
27. Partial enzymatic hydrolysis of whey protein by trypsin
28. Improved emulsifying properties of β-barrel domain peptides obtained by membrane-fractionation of a limited tryptic hydrolysate of β-lactoglobulin
29. Comparison of the properties of trypsin immobilized on 2 Celite derivatives
30. Avidin and streptavidin
31. Avidin
32. Expression of a cloned streptavidin gene in Escherichia coli
33. An Escherichia coli plasmid vector system for production of streptavidin fusion proteins: Expression and bioselective adsorption of streptavidin-β-galactosidase
34. Simultaneous isolation and immobilization of streptavidin-β-galactosidase: Some kinetic characteristics of the immobilized enzyme and regeneration of bioreactors
35. Modification of milkfat physical properties by immobilized Pseudomonas fluorescens lipase
36. Cloning and expression of a streptavidin-lipase fusion gene in Escherichia coli and characterization of the immobilized fusion protein
37. Avidin is a promising tag for fusion proteins produced in Baculovirus-infected insect cells
38. Design of recombinant enzymes for preparation of bioreactors used for protein modification
39. A streptavidin-cellulose-binding domain protein that binds biotinylated proteins to cellulose
40. Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein
41. Immobilization of enzymes by selective adsorption on biotinylaminopropyl Celite or glass
42. Recombinant Core Streptavidins. A minimum-sized core streptavidin has enhanced structural stability and higher accessibility to biotinylated macromolecules
43. Engineering a protein recombinase: Construction and characterization of heterologous fusions of streptavidin and transglutaminase
44. A spectrophotometric assay for solid-phase primary amino groups
45. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins
46. Quantitative measurement of food spreadability using the vane method
47. Enhanced susceptibility to transglutaminase reaction of α-lactalbumin in the molten globule state
48. Modification of rheological properties of whey protein isolates by limited proteolysis
49. Purification and characterization of β-structural domains of β-lactoglobulin liberated by limited proteolysis
50. Effect of pH during heat processing of partially hydrolyzed whey protein
51. Effects of limited proteolysis on the microstructure of heat-induced whey protein gels at varying pH
52. Effects of limited proteolysis on gelation and gel properties of whey protein isolate
53. Oscillatory rheological study of the gelation mechanism of whey protein concentrate solutions: Effects of physicochemical variables on gel formation