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.
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