Guinea pig liver transglutaminase has been found to catalyze the formation of inter‐ and intramolecular ε‐(γ‐glutamyl)lysyl crosslinks in proteins. In this paper we study the formation of polymers between different proteins by reacting them with transglutaminase. Analysis of reaction products between acetylated α s1 ‐casein and several proteins (α s1 ‐, k‐casein, β‐lactoglobulin, soybean 11S and 7S globulin) by sodium dodecyl sulfate polyacrylamide gel electrophoresis and high‐performance liquid chromatography indicated that the different proteins were polymerized through the formation of intermolecular crosslinks. This reaction may represent a procedure to improve the properties of food proteins.
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Motoki et al. (1983) studied this question.
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