Transglutaminases (Tgases) are a widely distributed group of enzymes that catalyse the post-translational modification of proteins by the formation of isopeptide bonds. This occurs either through protein cross-linking via epsilon-(gamma-glutamyl)lysine bonds or through incorporation of primary amines at selected peptide-bound glutamine residues. The cross-linked products, often of high molecular mass, are highly resistant to mechanical challenge and proteolytic degradation, and their accumulation is found in a number of tissues and processes where such properties are important, including skin, hair, blood clotting and wound healing. However, deregulation of enzyme activity generally associated with major disruptions in cellular homoeostatic mechanisms has resulted in these enzymes contributing to a number of human diseases, including chronic neurodegeneration, neoplastic diseases, autoimmune diseases, diseases involving progressive tissue fibrosis and diseases related to the epidermis of the skin. In the present review we detail the structural and regulatory features important in mammalian Tgases, with particular focus on the ubiquitous type 2 tissue enzyme. Physiological roles and substrates are discussed with a view to increasing and understanding the pathogenesis of the diseases associated with transglutaminases. Moreover the ability of these enzymes to modify proteins and act as biological glues has not gone unnoticed by the commercial sector. As a consequence, we have included some of the present and future biotechnological applications of this increasingly important group of enzymes.

/pdf/transglutaminases-nature-s-biological-glues-2qv7fb7me4.pdf

Transglutaminases: Nature’s biological glues

Edible Films and Coatings: Why, What, and How?.- Structure and Function of Protein-Based Edible Films and Coatings.- Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings.- Structure and Function of Starch-Based Edible Films and Coatings.- Lipid-Based Edible Films and Coatings.- Characterization of Starch and Composite Edible Films and Coatings.- Edible Films and Coatings for Fruits and Vegetables.- Edible Films and Coatings for Meat and Poultry.- Edible Films and Coatings for Flavor Encapsulation.- Delivery of Flavor and Active Ingredients Using Edible Films and Coatings.- Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings.- Application of Infrared Analysis to Edible Films.- Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications.- Commercial Manufacture of Edible Films.

Edible Films and Coatings for Food Applications

Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.12492

Essential oils: extraction, bioactivities, and their uses for food preservation.

The present study in its form, “Obtaining and evaluating blankets and rubber latex blankets of Shiringa (Hevea brasiliensis), in the district of Chazuta - San Martin was developed in the Faculty of Agroindustrial Engineering, Laboratory of Research and Non-Food Agroindustrial Products Technology, from the National University of San Martin - Tarapoto. This study aimed at evaluating the concentrations of sulfur and new acids that influence the improvement of products derived from blankets and rubber latex blankets, analyzing and comparing the physical characteristics of finished products in color, elasticity and impurity content. The samples were located and extracted from the Bristol Concession Zone at vertices 1 to 4, located in the East between 374182 - 375851 and North 9277492 - 9277511, at the UTM coordinates of the total area requested and concessioned Zone 18, WGS 84 in the Chazuta district. To evaluate the influence of the type of acid and its concentration on the physical and mechanical quality of the blankets, a Randomized Complete Design was performed, with a factorial arrangement (3 * 3) with two factors (type of acid and its concentration) and 3 levels for the acid type factor (citric, formic and acetic) and the concentrations of (1 ml, 3 ml and 5 ml) and, for the rubber latex blankets, a Randomized Complete Design was applied, which analyzes the concentrations of sulfur (0.5%; 1 , 0% and 2.0%). Mechanical properties were measured using a Brookield CT3 model. The concentrations of acetic, formic and citric acids influenced statistically (P <0.01) in the behavior of rubber latex blankets. The treatments T8 (3 ml acetic acid of concentration) and T7 (acetic acid at 1 ml.) presented higher average with respect to mechanical properties, and the T2 and T3 presented physical properties. The sulfur concentrations, considered in this research work, did not influence statistically (P <0.01) on the mechanical properties of the rubber latex blankets. The blankets and rubber latex blankets using different acids (citric, formic, acetic acids) and sulfur concentrations are statistically differentiated in their physical characteristics of color, elasticity and impurities.

Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property Evaluation

Mechanical, water vapor barrier and thermal properties of gelatin based edible films

Crosslinking of whey protein by transglutaminase.

Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein

Novel compositions and methods are disclosed for lowfat and skim milk products which have an increased creamy mouthfeel, whiter color, and taste sensations similar to milk with a high fat content. The textured milk products involves skim milk and lowfat milk being treated with a milk coagulant to partially coagulate and aggregate proteins in the milk. The enzyme-treated milks are heat-processed to denature the coagulating enzyme. The finished milk products are then cooled and stored at an appropriate refrigeration temperature.

Compositions and methods for manufacturing a skim or lowfat milk product with increased creaminess, color, mouthfeel, and taste sensations similar to milk with a higher fat content

Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films

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Crosslinking of whey protein by transglutaminase.

Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein

Compositions and methods for manufacturing a skim or lowfat milk product with increased creaminess, color, mouthfeel, and taste sensations similar to milk with a higher fat content

Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films