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enzymatic crosslinking services

enzymatic crosslinking services

Author: bocsci bocsci

enzymatic crosslinking services

Despite the wide commercial availability, reaction efficiency and versatility of chemical cross-linking agents, their applications in food processing and tissue engineering are particularly disadvantageous because many of these compounds are rated as toxic or may form harmful by-products leached from the cross-linked protein matrix. In order to overcome these limitations, much attention has been paid to the study of enzymes that catalyze the formation of protein cross-links in vitro. This allows site-directed coupling of proteins with different properties and ab initio assembly of polymerized protein networks. Transferase, hydrolase and redox enzyme can be used as catalysts for the synthesis of cross-linked proteins, thus complementing the chemical cross-linking strategy.

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