[1] Ando H, Adachi M, Umeda K, et a1. Purification and characteristics of a novel transglutaminase derived from microrganisms[J]. Agricultural and Biological Chemistry, 1989, 53(10): 2613-2617 [2] Washizu, K., Ando, K., Koikeda, S., Hirose, S., Matsuura, A., Takagi, H., Motoki, M. Takeuchi, K. (1994) Molecular cloning of the gene for microbial transglutaminase from Streptoverticillium and its expression in Streptomyces lividans, Bioscience Biotechnology and Biochemistry. 58, 82287 [3]祖海珍,陆兆新,陈 义 华. 转 谷 氨 酰胺酶 产 生 菌 的 筛 选 和鉴 定[J]. 淮海工业学院学报, 2 0 0 1, 1 0 ( 2 ):4 4 – 46 [4] Duran R, Junqua M, Schmitter JM, et a1. Purification, characterisation, and gene cloning of transglutaminase from Streptoverticillium cinnamoneum CBS 683.68[J]. Biochimie, 1998, 80:313–319 [5] Téllez-Luis SJ, González-Cabriales JJ, Ramírez JA, et a1. Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191 grown on media made from hydrolysates of sorghum straw[J]. Food Technology and Biotechnology, 2004 , 42:1–4 [6] 夏书琴,刘龙,张东旭等. 大气压辉光放电低温等离子体诱变选育谷氨酰胺转胺酶高产菌株[J]. 微生物学通报,2010, 37(11): 1642?1649 [7] 段宇珩. 离子束诱变谷氨酞胺转胺酶高产菌株选育(D).郑州:郑州大学硕士学位论文,2005 [8] 陈佳. 产谷氨酰胺转胺酶茂源链轮丝菌的诱変选育(D).上海:华东师范大学硕士学位论文,2013 [9] 陈国娟, 张春红, 刘长江. 谷氨酰胺转胺酶高产菌株的选育[J].食品科技,2006, 2:15-17. [10] Junqua M, Duran R, Gancet C, et a1. Optimization of microbial transglutaminase production using experimental designs[J]. Applied Microbiology and Biotechnology, 1997, 48: 730-734 [11] Téllez-Luis SJ, Ramírez JA, Vázquez M, et a1. Production of transglutaminase by Streptoverticillium ladakanum NRRL-3191 using glycerol as carbon source[J]. Food Technology and Biotechnology, 2004, 42:75–81 [12] Zhu Y, Rizeman A, Tramper J, et a1. Medium design based on stoichiometric analysis of microbial transglutaminase, production by Streptoverticillium mobaraense[J]. Biotechnology and Bioengineering,1996,50:291–298 [13] Guerra-Rodríguez E, Vázquez M. Evaluation of a novel low-cost culture medium containing exclusively milk, potato and glycerol for microbial transglutaminase production by Streptomyces mobaraensis. ChemEngResDes.doi:10.1016/j.cherd,2013.06.027 [14] Gerber U, Jucknischke U, Putzien S, et a1. A rapid and simple method for the purification of transglutaminase from Streptoverticillium mobaraense[J]. Biochemical Journal,1994,299:825–829 [15] Pasternack R, Dorsch S, Robenek IR, et a1.Bacterial pro-transglutaminase from Streptoverticillium mobaraense Purification, characterisation and sequence of the zymogen[J]. European Journal of Biochemistry, 1998,257:570–576 [17] Ho ML, Leu SZ, Hsieh JF, et a1. Technical approach to simplify the purification method and characterization of microbial transglutaminase produced form Streptoverticillium ladakanum[J]. Journal of Food Science, 2000, 65:76–80 [18] Takehana S, Washizu K, Ando K, et a1. Chemical synthesis of the gene for microbial transglutaminase from Streptoverticillium and its expression in Escherichia coli[J]. Bioscience Biotechnology and Biochemistry, 1994,58 (1):88-92 [19] Noda S, Ito Y, Shimizu N, et a1. Over-production of various secretory-form proteins in Streptomyces lividans[J]. ProteinSExpressionSand Purification, 2010, 73:198–202 [20] Lin YS, Chao ML, Liu CH , et a1. Cloning and expression of the transglutaminase gene from Streptoverticillium ladakanum in Streptomyces lividans[J]. Process Biochemistry, 2004,39 : 591–598 [21] Buettner K, Hertel TC, Pietzsch M, et a1. Increased thermostability of microbial transglutaminase by combination of several hot spots evolved by random and saturation mutagenesis[J]. Amino Acids,2012, 42:987–996 [22] Kanaji T , Ozaki H,Takao T, et a1. Crystal Structure of Microbial Transglutaminase from Streptoverticillium mobaraense[J]. The Journal of Biological Chemistry, 2002, 277(46): 44252–44260 [23] Kanaji T, Ozaki H, Taka T, et a1. Primary Structure of Microbial Transglutaminase from Streptoverticillium sp. Strain s-8112.The Journal of Biological Chemistry, 1993, 268(16): 11565–11572 [24] Porta R, Mariniello L, Di Pierro P, et al.Transglutaminase crosslinked pectin- and chitosan-based edible films: a review[J]. Critical Reviews in Food Science Nutrition, 2011,51:223–238 [25] Rossa PN, De Sa EMF, Burin VM, et al. Optimization of microbial transglutaminase activity in ice cream using response surface methodology[J]. Lwt–Food Science and Technology, 2011,44:29–34 [26] ?anli T, Lezgin E, Deveci O, et al. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt[J]. Food Hydrocoll, 2011, 25:1477–1481 [27] Nonaka, M, Tanaka, H, Okiyama, A, et al. Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms[J]. Agricultural and Biological Chemistry, 1989,53: 2619–2623 [28]江 波,周红霞. 谷氨酰胺转氨酶对大豆 7S 蛋白质及肌球蛋白质胶凝性质的影响[J]. 无锡轻工大学学报,2001,20(2):122-127 [29] Nonaka M, Toiguchi S, Sakamoto H, et al. Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels[J]. Food Hydrocolloids,1994, 8: 1–8 [30]Seguro K, Kumazawa Y, Ohtsuka T, et al. Microbial transglutaminase and ε-(g-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels [J]. Journal of Food Science,1995,60: 305–311 [31] Sakamoto H, Kumazawa Y, Toiguchi S, et al. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture s[J]. Journal of Food Science, 1995,60: 300–304 [32] Tsai GJ, Lin SM, Jiang ST. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product [J]. Journal of Food Science, 2006, 61(6) : 1234-1238 [33] Téllez-Luis SJ, Uresti RM, Ramírez JA, et al. Low-salt restructured fish products using microbial transglutaminase[J]. Journal of the Science of food and agriculture, 2002,82:953–959 [34] Nonaka M, Sakamoto H, Toiguchi S, et al. Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase[J]. Journal of Food Science,1992,57: 1214–1218, 1241 [35] Kuraishi C, Sakamoto J, Yamazaki K, et al. Production of restructured meat using microbial transglutaminase without salt or cooking[J]. Journal of Food Science, 1997, 62 : 488-490 [36] Sakamoto H, Kumazawa Y, and Motoki M. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions[J]. Journal of Food Science, 1994,59: 866–871 [37] Giosafatto CVL, Rigby NM, Wellner N, et al. Microbial transglutaminase-mediated modification of ovalbumin[J]. Food Hydrocoll, 2012, 26:261–267 [38] Kieliszek M and Misiewicz A. Microbial transglutaminase and its application in the food industry. Folia Microbiologica, 2014, 59:241–250 [39] Yokoyama K, Nio N, Kikuchi Y. Properties and applications of microbial transglutaminase [J]. Appl Microbiol Biotechnol, 2004, 64: 447–454 [40] Zhu Y, Rinzema A, Tramper J, Bol J. Microbial transglutaminase—a review of its production and application in food processing. Appl Microbiol Bi
|