Use of transglutaminase and non-meat proteins in the processing of restructured mutton rolls;

Identification of A Strain with High Ability of Producing Glutaminase and Study of Enzymatic Characterization;

Soybean protein hydrolysates of deamidation,prepared by deamidation of soybean protein hydrolysatesusing glutaminase,were the objects of research on effect of deamidation of soybean protein hydrolysates on amount of soluble bound calcium.

Objective: To approach the effects of glutamine supplementation on plasma and muscle levels of glutamine, and the activities of tissue glutamine synthetase and glutaminase after high intensity exercise.

Effects of DO concentrations on Microbial Transglutaminase Fermentation;

Improving the properties of wool fabrics by microbial transglutaminases;

Role of pretreatments in shrink-resistance and strength improvement of wool fabric by using microbial transglutaminase;

Application of glucose oxidase and transglutaminase in flour products;

Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels;

Screening of microbe strain for high-production of microbial transglutaminase;

Application of transglutaminase in fisheries by-products;

Study on the effect of transglutaminase on the comminuted pork;

Study of the Effects of Microbial Transglutaminase on the Tensile Properties of Soy Protein Plastic;

Study on processing for improve quality of yogurt through crosslinked by transglutaminase;

Remedial action of transglutaminase on wool modification;

Applications of transglutaminase in food processing;