Cross-linking of hen egg white lysozyme by microbial transglutaminase under high hydrostatic pressure: Localization of reactive amino acid side chains

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12749-12752

  Schuh, Susanne ^a   Schwarzenbolz, Uwe ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

glutamine; high pressure treatment; isopeptide; lysine; lysozyme; Microbial transglutaminase; protein modification

Indexed keywords

GLUTAMINE; HIGH PRESSURE TREATMENT; ISOPEPTIDE; LYSINE; LYSOZYME; MICROBIAL TRANSGLUTAMINASE; PROTEIN MODIFICATION;

ATMOSPHERIC PRESSURE; ELECTROPHORESIS; ENZYMES; HYDROLASES; HYDROSTATIC PRESSURE; OLIGOMERIZATION; OLIGOMERS; PEPTIDES;

AMINO ACIDS;

AMINO ACID; BACTERIAL PROTEIN; EGG WHITE; HEN EGG LYSOZYME; LYSOZYME; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FEMALE; HYDROSTATIC PRESSURE; MOLECULAR GENETICS; PEPTIDE MAPPING; PROTEIN TERTIARY STRUCTURE;

AMINO ACID SEQUENCE; AMINO ACIDS; ANIMALS; BACTERIAL PROTEINS; CHICKENS; EGG WHITE; FEMALE; HYDROSTATIC PRESSURE; MOLECULAR SEQUENCE DATA; MURAMIDASE; PEPTIDE MAPPING; PROTEIN STRUCTURE, TERTIARY; TRANSGLUTAMINASES;

EID: 78650359167     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103490w     Document Type: Article

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