Characterisation and quantification of the reaction(s) catalysed by transglutaminase using the o-phthaldialdehyde reagent

Nahrung - Food

Volumn 47, Issue 3, 2003, Pages 207-212

  Flanagan, John ^b   Fitzgerald, Richard J ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b NONE

Author keywords

Cross linking; Deamidation; o Phthaldialdehyde; Transglutaminase

Indexed keywords

2 PHTHALDIALDEHYDE; ALDEHYDE DERIVATIVE; AMMONIA; CASEINATE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; REAGENT; SODIUM CYANIDE; SODIUM DERIVATIVE; TRICHLOROACETIC ACID; UNCLASSIFIED DRUG; WATER; CASEIN; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; PHTHALALDEHYDE;

ARTICLE; CATALYSIS; CONCENTRATION (PARAMETERS); ENZYME ACTIVITY; EVAPORATION; INCUBATION TIME; PH; QUANTITATIVE ANALYSIS; SUPERNATANT; CHEMISTRY; FOOD HANDLING; METABOLISM; TEMPERATURE;

AMMONIA; CASEINS; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; INDICATORS AND REAGENTS; O-PHTHALALDEHYDE; TEMPERATURE; TRANSGLUTAMINASES;

EID: 0242720522     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390047     Document Type: Article

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