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Transglutaminase
Fundamentals and Applications
- 1st Edition - February 26, 2024
- Editors: Yi Zhang, Benjamin K. Simpson
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 9 1 6 8 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 9 1 6 9 - 5
Transglutaminase: Fundamentals and Applications, a new volume in the Foundations and Frontiers in Enzymology series, stands as a comprehensive resource on this increasingly… Read more
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Request a sales quoteTransglutaminase: Fundamentals and Applications, a new volume in the Foundations and Frontiers in Enzymology series, stands as a comprehensive resource on this increasingly important class of enzymes. Following an introduction to the field, international experts discuss basic biology and structure – function relationships of transglutaminases, ongoing fundamental research, and new application areas, including food processing, material synthesis, biomedicine, disease treatment, and biotechnology. Approaches for sourcing transglutaminases from animals, plants, and microorganisms are considered, followed by chapters on applied uses in biomedicine, skin, bone biology, medicine, drug development, tissue engineering, seafood bioprocessing, dairy bioprocessing, synthesis of materials and polymers, and as an immobilization agent.
Research protocols are also provided, including research rationale, design, substrates, assays, and microassay steps for studying transglutaminases.
Research protocols are also provided, including research rationale, design, substrates, assays, and microassay steps for studying transglutaminases.
- Brings together basic knowledge and applied research on transglutaminase biology
- Considers a range of application areas, from biomedicine to drug development, tissue engineering, food processing, and materials synthesis
- Includes instructive protocols for basic and applied transglutaminase research
- Features chapter contributions from global leading experts in the field, across disciplines and applications
Biochemists, biotechnologists, biochemical engineers, pharmaceutical scientists, food scientists, Students
- Cover image
- Title page
- Table of Contents
- Foundations and frontiers in enzymology series
- Copyright
- An introduction to transglutaminases
- 1. Introduction
- 2. Mechanisms of action
- 3. Food and Nonfood Applications
- 4. Conclusions
- 1. Transglutaminases from microorganisms
- 1. Introduction
- 2. Microbial sources of TGase
- 3. Biotechnological production of MTGase
- 4. Concluding remarks and outlook
- 2. Transglutaminases from plant sources
- 1. Introduction
- 2. Phylogenetic relationship and bioinformatic analyses
- 3. Distribution and physiological roles of TGases in plants
- 4. Conclusions
- 3. Transglutaminases from animals
- 1. Introduction
- 2. Function and distribution
- 3. Conclusions
- 4. Newly engineered transglutaminases
- 1. Introduction
- 2. Methodology for engineering transglutaminases
- 3. Newly engineered microbial transglutaminases
- 4. Newly engineered animal transglutaminases
- 5. Regulations
- 5. Transglutaminase 2 in neurological conditions
- 1. Discovery of TG2 and its association with proteinopathies
- 2. TG2's complex role in neuron survival
- 3. TG2 in CNS injury and neuroinflammation
- 4. Epigenetic regulation by TG2
- 5. Conclusions
- 6. Transglutaminases in cardiovascular health and disease
- 1. Introduction
- 2. Transglutaminases in the cardiovascular system
- 3. Transglutaminases in vascular diseases
- 4. Transglutaminases in cardiac disease
- 5. Transglutaminases in thromboembolism
- 6. Conclusions and future perspectives
- 7. Microbial transglutaminase in drug development
- 1. Introduction
- 2. Protein modification using small molecule substrates
- 3. Preparation of protein–protein conjugates
- 4. Protein modification using synthetic polymeric substrates
- 5. Introduction of hydrophobic molecules into proteins
- 6. Conclusion
- 8. Transglutaminases in meat and seafood bioprocessing
- 1. Transglutaminases in meat bioprocessing
- 2. Transglutaminases in seafood bioprocessing
- 3. Conclusion
- 9. Transglutaminase in dairy processing
- 1. Introduction
- 2. MTGase applications in dairy processing
- 3. Conclusions and future remarks
- 10. Transglutaminase in noodles, pastas, and baked products
- 1. Introduction
- 2. Noodle and TGase
- 3. Pasta and TGase
- 4. Bread and TGase
- 5. Other bakery products and TGase
- 6. Health and nutritional properties
- 7. Conclusions
- 11. Transglutaminase in textile, wool, silk, and leather processing
- 1. Transglutaminase in wool processing
- 2. Transglutaminase in silk processing
- 3. Transglutaminase in leather processing
- 4. Conclusion
- 12. Immobilization of transglutaminases and transglutaminase as immobilization agent
- 1. Introduction
- 2. Enzymatic properties of TGase
- 3. Production and substrate preference of TGase
- 4. TGase immobilization
- 5. TGase as immobilizing agent in food and biotechnology industries
- 6. Conclusions
- 13. Industrial production of transglutaminase
- 1. Background to food innovation with transglutaminase
- 2. Feasibility study on protein modification by TGase
- 3. Search for a TGase for industrial applications
- 4. Developments for MTGase commercialization
- 5. MTGase in nature
- 6. Recombinant production of MTGase
- 7. MTGase variants with improved properties
- 8. Food safety and regulation
- 9. Concluding remarks
- Index
- No. of pages: 472
- Language: English
- Edition: 1
- Published: February 26, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443191688
- eBook ISBN: 9780443191695
YZ
Yi Zhang
Dr. Yi Zhang received her BSc & MSc at Ocean University of China, and her PhD & postdoctoral training at McGill University, Canada. She was a Commonwealth Blue Charter Fellow. To-date, Dr. Zhang has published 30 papers and 5 book chapters in the areas of enzymology, agricultural biochemistry, and biological sciences.
Affiliations and expertise
Assistant Professor and Junior Chair, University of Pau and Pays de l'Adour and French National Centre for Scientific Research, Pau, FranceBS
Benjamin K. Simpson
Professor Benjamin Simpson is a graduate in Biochemistry from Memorial University of Newfoundland, where he also carried out postdoctoral work till December 1985. He joined the Food Science Department at McGill in June 1987 after spending a period of time at the Institute of Food & Agricultural Sciences (IFAS), University of Florida at Gainesville in the USA, as a Research Associate from January 1986 to April, 1987. His research program involves the post-mortem biochemistry of marine organisms, in relation to enzymes. Specifically on digestive enzymes from marine animals, their characterization to discover their unique properties that may make them better suited for particular applications compared with their traditional counterparts; role of enzymes in color and texture deterioration in fish and shellfish and development of strategies to control the deleterious effects of enzymes in foods during processing and storage; and the use of enzymes in transforming discards from food harvesting / processing into value added products of commercial relevance. Examples of the value-added products prepared by the enzyme assisted procedures include natural food pigments, proteins, bioactive peptides, flavor compounds and chitin, etc., for use as food processing aids. Dr. Simpson is responsible for teaching Food Commodities, Food Chemistry 2 and Enzymology.
Affiliations and expertise
Professor, Biochemistry, McGill University, Montreal, CanadaRead Transglutaminase on ScienceDirect