Thermostable Transglutaminases
Covalent cross-linking of proteins to stabilize structures or to produce polymers is becoming increasingly important for various applications. The enzyme transglutaminase (TG) is cuurently limited to the area of food technology due to its low temperature stability. Applying the new technology, transglutaminases are provided which show improved thermostability and increased activity. Therefore an application in other areas such as polymer synthesis is feasible.
Further Information: PDF
ESA Patentverwertungsagentur Sachsen-Anhalt GmbH
Phone: +49 (0)391/8 10 72 20
Contact
Peter Lösler
Media Contact
All latest news from the category: Technology Offerings
Newest articles
Webb captures top of iconic horsehead nebula in unprecedented detail
NASA’s James Webb Space Telescope has captured the sharpest infrared images to date of a zoomed-in portion of one of the most distinctive objects in our skies, the Horsehead Nebula….
Cost-effective, high-capacity, and cyclable lithium-ion battery cathodes
Charge-recharge cycling of lithium-superrich iron oxide, a cost-effective and high-capacity cathode for new-generation lithium-ion batteries, can be greatly improved by doping with readily available mineral elements. The energy capacity and…
Novel genetic plant regeneration approach
…without the application of phytohormones. Researchers develop a novel plant regeneration approach by modulating the expression of genes that control plant cell differentiation. For ages now, plants have been the…
