Abstract
Transglutaminases are enzymes capable of catalyzing acyl transfer reactions by introducing covalent cross-links between proteins, as well as peptides and various primary amines. These enzymes are very important due to their abilities to modify proteins and act as biological glues. Nowadays, microorganisms are considered the best source of transglutaminases, due to the difficulties involved in producing them from mammal tissues an industrial scale. In this chapter is described an analytical method for the transglutaminase (TGase) activity assay. Furthermore, the qualitative and quantitative methods for screening microorganisms that produce this enzyme will also be detailed.
Keywords: Aminoacyl transferases, transglutaminase, -carboxyamide group, food processing, blood clotting, amide groups, glutamine, hydroxylamine, body fluids, tissues animals, microorganisms, streptoverticillium, streptomyces.
