Since Meat Glue consists of enzyme transglutaminase in formulation. Is it possible to apply commercial meat glue (http://www.modernistpantry.com/activa-rm-transglutaminase.html) for checking transglutaminase inhibition via following methods:
1. http://www.sciencedirect.com/science/article/pii/S0003269799942550
2. http://www.sciencedirect.com/science/article/pii/S0003269700947134
It MIGHT work. It's an impure preparation though, so you're probably not going to be able to publish anything you find using it - the peer reviewers will want you to do assays with pure proteins in known concentrations and ratios.
As for inhibitors: MDC and cystamine are common 'inhibitors' of tTG which act as alternate substrates - they thus prevent the expected crosslinking reaction, but crosslinking still occurs. You can also look at Zedira for commercially available compounds such as T101 or the DON series of gluten peptide mimetics, which are all irreversible inhibitors of tTG, which modify the active site cysteine, and have greater or lesser cell permeabilities.
What is full name of MDC Chemical? i will compare activity of transglutaminase from guniea pig liver with meat glue..
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