Enzymatic properties of transglutaminase produced by a new strain of Bacillus circulans BL32 and its action over food proteins

LWT

Volumn 44, Issue 2, 2011, Pages 443-450

  Volken de Souza, Claucia Fernanda ^a   Guimarães Venzke, Janaina ^a   Hickmann Flôres, Simone ^a   Záchia Ayub, Marco Antônio ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Bacillus circulans; Enzyme activity; Enzyme characterization; Food proteins; Microbial transglutaminase

Indexed keywords

BACTERIOLOGY; CASEIN; DAIRIES; EMULSIFICATION; ENZYME ACTIVITY;

BACILLUS CIRCULANS; CENTRAL COMPOSITE ROTATABLE DESIGN; EMULSIFYING PROPERTY; ENHANCED ENZYME ACTIVITY; ENZYMATIC PROPERTIES; ENZYME CHARACTERIZATION; FOOD PROTEINS; MICROBIAL TRANSGLUTAMINASE;

FOOD MICROBIOLOGY;

ANIMALIA; BACILLUS CIRCULANS; GLYCINE MAX;

EID: 77958457876     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.08.015     Document Type: Article

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