Tyrosinase, laccase, peroxidases, protein-glutamine glutaminase, and peptidoglutaminase all seem promising as far as achieving the intended effect of creating a protein network, namely by virtue of protein cross-linking.
Insofar my research shows that due to current market prices using them for a CPG food item would be cost prohibitive.
As such I am searching for an alternative that is about as costly as transglutaminase.
Warm regards,
Sahand
Why do you want to replace transglutaminase if it has the right price and does the job?
If you will develop an enzymatic process you will most likely produce the enzyme yourself, thus you should calculate/estimate this cost and not use the price to buy the enzyme. Alternatively you would buy the enzyme in a much larger quantity, which decreases the production cost (per weight) and gives you a better price.
Best regards
Anders
What price are you paying for transglutaminase?
What added functionality do you want with the cross-linking agent?
What molecular weight are you wanting to obtain from the cross-linked proteins?
What else is present in the material that could assist in cross-linking or inhibit?
can non enzymatic means be OK?
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