Production of Transglutaminase by Streptoverticillium ladakanum NRRL-3191 Using Glycerol as Carbon Source
The enzyme transglutaminase (TG) catalyses the formation of covalent bonds between adjacent proteins, thereby improving the gel structure of proteins and has important applications for the food industry. The aims of this work were: (i) to elucidate the effect of agitation speed during the biotechnol...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2004-01-01
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| coleção: | Food Technology and Biotechnology |
| Assuntos: | |
| Acesso em linha: | http://hrcak.srce.hr/file/163176 |
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