| Identification | Back Directory | [Name]
EC 2.3.2.13 | [CAS]
80146-85-6 | [Synonyms]
akuthibatg
EC 2.3.2.13
akuthibatg-k
TRANSGLUTAMINASE
transglutaminasec
FACTOR XIII-A, HUMAN
tissuetransglutaminase
polyaminetransglutaminase
transglutaminase from guinea pig liver
protein-glutamine-γ-glutamyltransferase
GlutaMyltransferase,glutaMinylpeptide-
glutaminylpeptidegamma-glutamyltransferas
glutaminylpeptidegammaglutamyltransferase
Glutamyltransferase, glutaminylpeptide .gamma.-
PROTEIN-GLUTAMINE: AMINE GAMMA-GLUTAMYLTRANSFERASE
Protein-Glutamine-γ-Glutamyltransferase, Protein-glutamine:amine γ-glutamyltransferase | [EINECS(EC#)]
232-554-6 | [Molecular Formula]
C27H44O3H2O | [MDL Number]
MFCD00132446 |
| Chemical Properties | Back Directory | [storage temp. ]
−20°C
| [solubility ]
H2O: soluble1.0mg/mL, clear | [form ]
lyophilized powder
| [color ]
White to yellow | [Water Solubility ]
H2O: soluble 1.0mg/mL, clear | [Specific Activity]
≥1.5units/mg protein | [Major Application]
diagnostic assay manufacturing | [Uses]
transglutaminase is an enzyme said to activate the skin’s physiological functions. |
| Hazard Information | Back Directory | [Chemical Properties]
White to light yellow to dark brown powder or granules, or a clear light yellow to dark brown liquid. It is soluble in water, insoluble in ethanol, and hygroscopic. It can convert α-glutamyl groups in protein peptides into ε-amino groups of lysine residues in peptides. Transglutaminase catalyzes cross-linking reactions, modifying proteins and improving their plasticity, water retention, solubility, and functionality. As a protein modifier, it has great application prospects in the food industry. Currently, it is widely used in meat, dairy, and plant protein products to improve product quality. In noodle processing, the addition of transglutaminase can promote cross-linking between other proteins and gluten, improving the gluten network structure and thus enhancing the quality of the finished noodles. | [Biochem/physiol Actions]
Transglutaminase from guinea pig liver consists of a single polypeptide chain of 691 amino acid residues. It has six potential glycosylation sites (Asn-X-Ser or Asn-X-Thr), but it is not glycosylated. The molecular mass is approximately 76.6 kDa. It is calcium dependent and has several calcium binding sites. The enzyme is inhibited by iodoacetamide and N-ethylmaleimide in the presence of calcium. It catalyzes the incorporation of small molecular weight amines into γ-glutamine sites of proteins. In the absence of small molecular weight amines, it catalyzes the cross linking of proteins that results in the formation of γ-glutamyl-ε-lysine side chain peptides. Liver transglutaminase is a nonzymogenic enzyme. |
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| Company Name: |
Sigma-Aldrich
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021-61415566 800-8193336 |
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https://www.sigmaaldrich.cn |
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