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Transglutaminase
CAS No. 80146-85-6
Transglutaminase( —— )
Catalog No. M37177 CAS No. 80146-85-6
Transglutaminase (TG) is a thiolase that induces intermolecular cross-linking of proteins, by catalysing the formation of isopeptide bonds between the γ-carboxamide group of glutamine residues and the primary ε-amine group of other compounds.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 50MG | 28 | In Stock |
|
| 100MG | 38 | In Stock |
|
| 200MG | Get Quote | In Stock |
|
| 500MG | 119 | In Stock |
|
| 1G | Get Quote | In Stock |
|
Biological Information
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Product NameTransglutaminase
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NoteResearch use only, not for human use.
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Brief DescriptionTransglutaminase (TG) is a thiolase that induces intermolecular cross-linking of proteins, by catalysing the formation of isopeptide bonds between the γ-carboxamide group of glutamine residues and the primary ε-amine group of other compounds.
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DescriptionTransglutaminase (EC 2.3.2.13) is an enzyme that forms crosslinks between protein molecules. Transglutaminase catalyses the formation of an isopeptide bond between the group of γ-carboxamides of glutamine residues and the first-order ε-amine groups of different compounds. Transglutaminase is involved in many physiological processes, including coagulation, antibacterial immune reactions and photosynthesis.
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In VitroTransglutaminase activity can be increased by Co2+, Ba2+ and K+.Microbial transglutaminases are inhibited by Zn2+, Cu2+, Hg2+ and Pb2+ ions which bind to the thiol group of cysteine in the active centre.
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In Vivo——
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Synonyms——
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PathwayOthers
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TargetOther Targets
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RecptorOthers
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Research Area——
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Indication——
Chemical Information
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CAS Number80146-85-6
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Formula Weight
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Molecular Formula——
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Purity>98% (HPLC)
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Solubility——
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SMILES——
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1. Kieliszek M, Misiewicz A. Microbial transglutaminase and its application in the food industry. A review. Folia Microbiol (Praha). 2014 May;59(3):241-50.?
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