The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 24, 1998
Filed:
Feb. 09, 1996
Katsunori Kobayashi, Kawasaki, JP;
Shigeru Yamanaka, Kawasaki, JP;
Kiyoshi Miwa, Kawasaki, JP;
Shunichi Suzuki, Kawasaki, JP;
Yuzuru Eto, Kawasaki, JP;
Yuko Tanita, Kawasaki, JP;
Kenzo Yokozeki, Kawasaki, JP;
Kenichi Hashiguchi, Kawasaki, JP;
Ajinomoto Co., Inc., Tokyo, JP;
Abstract
The present invention relates to (1) a transglutaminase (hereinafter referred to as TG) isolated from a Bacilli such as those of Bacillus subtilis, (2) a fraction having transglutaminase activity, and (3) a method for producing a protein, a non-proteinaceous amino acid polymer, a peptide or derivatives thereof having a crosslinked structure, by crosslinking the glutamine and lysine residues in the same with the TG or the fraction having TG activity to thereby form intermolecular or intramolecular, crosslinked .epsilon.-(.gamma.-Glu)-Lys bonds. The present invention also relates to (4) a DNA coding for a TG derived from a Bacilli such as Bacillus subtilis, (5) a vector comprising said DNA coding for the TG, (6) a cell transformed with the vector, and (7) a method for producing a Bacillus-derived transglutaminase by incubating the transformant. The crosslinked polymers produced using the Bacillus-derived TG of the present invention can be used in foods such as tofu (soybean curd), pudding, yogurt, cheese, ground fish meat, boiled fish paste, sausage and other fish and meat products and also in cosmetics, etc.