Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Production and Characterization of a Novel Microbial Transglutaminase from Actinomadura sp. T-2

  • Kim, Hyun-Soo (Department of Microbiology, College of Natural Science, Keimyung University) ;
  • Jung, Sang-Hong (Department of Microbiology, College of Natural Science, Keimyung University) ;
  • Lee, In-Seon (Department of Food Science and Technology, College of Natural Science, Keimyung University) ;
  • Yu, Tae-Shick (Department of Microbiology, College of Natural Science, Keimyung University)
  • Published : 2000.04.01
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Abstract

An actinomycetes strain, T-2, which produces transglutaminase (EC 2.3.2.13), was isolated from soil and identified as belonging to the Actinomadura sp., based on taxonomc studies. The conditions for the transglutaminase production and its enzymatic properties were investigated. The optimum components for the transglutaminase production were 2% glucose, 1% polypeptone and soytone, and 0.1% MnCl2. The optimum pH and temperature of the enzyme reaction were pH 8.0 and $45^{\circ}C$, respectively. The enzyme was stable within the pH range of 5.0-9.0 and $30^{\circ}C-45^{\circ}C$. The novel enzyme required no calcium ions for its activity. This enzyme polymerized various proteins such as casien, soy protein, hemoglobin, egg white, gelatin, and soybean milk.

Keywords

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