English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The microbial transglutaminase (TGase) from Streptomyces libani was purified from its culture broth and its enzymatic properties were compared with those of TGase from Streptoverticillium mobaraense var. TGase was purified by ion-exchange chromatography and size-exclusion chromatography. The specific activity of the main component was 10.7 unit/mg protein, lower than that of Streptoverticillium mobaraense var. (25 unit/mg). Several differences of enzymatic properties were found between the two enzymes. Optimum temperature, stability and gelation activity of TGase from Streptomyces libani were lower than those of TGase from Streptoverticillium mobaraense var, while, deamidation activity was higher. In addition, the existence of some TGases with different pI were suggested.

Comparison of Enzymatic Properties of Microbial Transglutaminase from Streptomyces sp.