Abstract:The aim of the present work is to study some physical properties of microbial transglutaminase (MTGase) produced from a newly isolated strain of Streptomyces sp. Also, its application in producing Shamy bread from a mixture of wheat and corn flours was investigated. The results revealed that the enzyme exhibited optimum activity at 45 ᴼ C; it retained about 80% of the initial activity after incubation for one hour at this temperature. The optimum activity was at pH 6.5 and was stable at this pH for one hour. T… Show more
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