Characterization of microbial transglutaminase
نویسنده
چکیده
A “ready-to-use” preparation for the production of frankfurter type sausage („Activa WM“, AJINOMOTO Europe Sales GmbH, Hamburg) was used for the studies. Protein was determined by a modified method according to Bradford [1]. Results were calculated using the absorbance quotient of A590nm and A450nm. SDS polyacrylamide gel electrophoresis (SDS-PAGE) was carried out according to Laemmli [2] on a gel with 14 % T (concentration of acrylamide and bisacrylamide) and 0,4 % C (concentration of bisacrylamide) at a constant current of 20 mA. Enzyme activity was determined by a colorimetric hydroxamate procedure described by Folk et al. [3].
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