101
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Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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102
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Kieliszek M, Misiewicz A. Microbial transglutaminase and its application in the food industry. A review. Folia Microbiol (Praha) 2013; 59:241-50. [PMID: 24198201 PMCID: PMC3971462 DOI: 10.1007/s12223-013-0287-x] [Citation(s) in RCA: 227] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 10/14/2013] [Indexed: 12/19/2022]
Abstract
The extremely high costs of manufacturing transglutaminase from animal origin (EC 2.3.2.13) have prompted scientists to search for new sources of this enzyme. Interdisciplinary efforts have been aimed at producing enzymes synthesised by microorganisms which may have a wider scope of use. Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products. In 1989, microbial transglutaminase was isolated from Streptoverticillium sp. Its characterisation indicated that this isoform could be extremely useful as a biotechnological tool in the food industry. Currently, enzymatic preparations are used in almost all industrial branches because of their wide variety and low costs associated with their biotechnical production processes. This paper presents an overview of the literature addressing the characteristics and applications of transglutaminase.
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Affiliation(s)
- Marek Kieliszek
- Department of Microbiology, Institute of Agricultural and Food Biotechnology, Rakowiecka, 36 St., 02-532, Warsaw, Poland,
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103
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Characterisation of the physicochemical, residual antigenicity and cell activity properties of transglutaminase cross-linked sodium caseinate hydrolysates. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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104
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Shiau SY, Chang YH. Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.593280] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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105
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Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.08.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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106
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Loveday SM, Sarkar A, Singh H. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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107
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Lee HC, Chin KB. Effects of Mungbean Flour Level in Combination with Microbial Transglutaminase on Physicochemical and Textural Properties of Low-salt Pork Model Sausages. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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108
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Li C, Xiong YL, Chen J. Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase. J Food Sci 2013; 78:C823-31. [DOI: 10.1111/1750-3841.12138] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Accepted: 03/11/2013] [Indexed: 12/16/2022]
Affiliation(s)
- Chunqiang Li
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan Univ.; Wuxi; 214122; China
| | - Youling L. Xiong
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington; KY; 40546; U.S.A
| | - Jie Chen
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan Univ.; Wuxi; 214122; China
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109
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Li LY, Easa AM, Liong MT, Tan TC, Foo WT. The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.07.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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110
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Moreno H, Carballo J, Borderías J. Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Restructuring by adding Sodium Alginate or Microbial Transglutaminase (MTGase) using cold gelation technology make it possible to obtain many different raw products from minced and/or chopped fish muscle that are suitable for being used as the basis of new restructured products with different physicochemical properties and even different compositions. Special consideration must be given to their shelf-life and the changes that may take place during chilling, both in visual appearance and physicochemical properties. After chilled storage, the restructured models made with different muscular particle size and composition at low temperature (5 °C), it was observed that microbial growth limited the shelf-life to 7-14 days. Mechanical properties increased (p < 0.05) during that time, and higher values were observed in samples elaborated by joining small muscle particle size than in those elaborated by homogenization. There was no clear increase in the cooking yield and purge loss, and no significant colour change (p > 0.05) was detected during storage.
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Affiliation(s)
- Helena Moreno
- Institute of Food Science Technology and Nutrition - ICTAN, Spain
| | - Jose Carballo
- Institute of Food Science Technology and Nutrition - ICTAN, Spain
| | - Javier Borderías
- Institute of Food Science Technology and Nutrition - ICTAN, Spain
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111
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Tsevdou MS, Eleftheriou EG, Taoukis PS. Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.11.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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112
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Şanlıdere Aloğlu H, Öner Z. The effect of treating goat's milk with transglutaminase on chemical, structural, and sensory properties of labneh. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2012.10.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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113
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Abstract
The process of protein crosslinking comprises the chemical, enzymatic, or chemoenzymatic formation of new covalent bonds between polypeptides. This allows (1) the site-directed coupling of proteins with distinct properties and (2) the de novo assembly of polymeric protein networks. Transferases, hydrolases, and oxidoreductases can be employed as catalysts for the synthesis of crosslinked proteins, thereby complementing chemical crosslinking strategies. Here, we review enzymatic approaches that are used for protein crosslinking at the industrial level or have shown promising potential in investigations on the lab-scale. We illustrate the underlying mechanisms of crosslink formation and point out the roles of the enzymes in their natural environments. Additionally, we discuss advantages and drawbacks of the enzyme-based crosslinking strategies and their potential for different applications.
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Affiliation(s)
- Tobias Heck
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomaterials, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland
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114
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Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0092-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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115
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Effect of polymerization with transglutaminase on in vitro digestion and antigenicity of β-lactoglobulin. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.02.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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116
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Aspects of physical and chemical alterations to proteins during food processing – some implications for nutrition. Br J Nutr 2012; 108 Suppl 2:S288-97. [DOI: 10.1017/s000711451200236x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this paper, we give an overview of our research exploring the impact of physical and chemical processing on food proteins. There are three themes, applied to the proteins of wheat, soya, egg and dairy foods. Firstly, the impact of the Maillard reaction on food proteins is discussed, with a particular focus on how the reactions might be harnessed to manipulate food texture. Secondly, the potential of enzymatic protein-protein crosslinking is considered, especially the enzyme transglutaminase. Thirdly, the broader question of how the aggregation of proteins within a food is altered by chemical and physical modification and how, in turn, this might impact on the overall nutritional quality of the food is considered.
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117
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Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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118
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O’Sullivan D, FitzGerald RJ. Physicochemical properties and residual antigenicity of transglutaminase cross-linked sodium caseinate hydrolysates. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.09.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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119
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Carmona P, Ruiz-Capillas C, Jiménez-Colmenero F, Pintado T, Herrero AM. Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12998-13003. [PMID: 22060725 DOI: 10.1021/jf203941b] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This article reports an infrared spectroscopic (FT-IR) study on lipids and protein structural characteristics in frankfurters as affected by an emulsified olive oil stabilizing system used as a pork backfat replacer. The oil-in-water emulsions were stabilized with sodium caseinate, without (F/SC) and with microbial transglutaminase (F/SC+MTG). Proximate composition and textural characteristics were also evaluated. Frankfurters F/SC+MTG showed the highest (P < 0.05) hardness and lowest (P < 0.05) adhesiveness. These products also showed the lowest (P < 0.05) half-bandwidth of the 2922 cm(-1) band, which could be related to the fact that the lipid chain was more orderly than that in the frankfurters formulated with animal fat and F/SC. The spectral results revealed modifications in the amide I band profile when the olive oil-in-water emulsion replaced animal fat. This fact is indicative of a greater content of aggregated intermolecular β-sheets. Structural characteristics in both proteins and lipids could be associated with the specific textural properties of frankfurters.
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Affiliation(s)
- P Carmona
- Instituto de Estructura de la Materia, CSIC, Serrano 121, 28006 Madrid, Spain
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120
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Báez GD, Moro A, Ballerini GA, Busti PA, Delorenzi NJ. Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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121
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Hu X, Zhao M, Sun W, Zhao G, Ren J. Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8886-8894. [PMID: 21744872 DOI: 10.1021/jf201781z] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Peanut protein isolate (PPI) was treated by high-pressure microfluidization (40, 80, 120, and 160 MPa) and/or transglutaminase (TGase) cross-linking. It was found that individual microfluidization at 120 MPa was more effective in improving the solubility, emulsifying properties, and surface hydrophobicity of PPI than at other pressures (e.g., 40, 80, or 160 MPa). Individual TGase cross-linking also effectively changed the physicochemical and functional properties of PPI. Microfluidization (120 MPa) or TGase cross-linking caused the unfolding of PPI structure, resulting in the decrease of α-helix and β-turns levels and the increase of β-sheet and random coil levels, as proved by Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. Compared with individual treatments, microfluidization followed by TGase cross-linking significantly (p < 0.05) improved the emulsion stability during long-term storage (20 days). Moreover, the combined treatments led to looser structure of PPI and resulted in more obvious changes in physicochemical properties.
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Affiliation(s)
- Xiao Hu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China
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122
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Şanlı T, Sezgin E, Deveci O, Şenel E, Benli M. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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123
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Yeoh SY, Alkarkhi AFM, Ramli SB, Easa AM. Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents. Int J Food Sci Nutr 2011; 62:410-7. [PMID: 21306189 DOI: 10.3109/09637486.2010.539555] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Yellow alkaline noodles (YAN) prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and ribose were investigated during cooking. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the color and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in score, the overall acceptability of all 10-min-cooked YAN was similar. It is possible to employ cross-linking agents to improve physical properties of cooked YAN.
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Affiliation(s)
- Shin-Yong Yeoh
- School of Industrial Technology, Minden, Penang, Malaysia
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124
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Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.052] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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125
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Lee HC, Chin KB. Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02654.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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126
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Chang YH, Shiau SY, Chen FB, Lin FR. Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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127
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Schäfer C, Neidhart S, Carle R. Application and sensory evaluation of enzymatically texturised vegetable proteins in food models. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1474-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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128
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Volken de Souza CF, Guimarães Venzke J, Hickmann Flôres S, Záchia Ayub MA. Enzymatic properties of transglutaminase produced by a new strain of Bacillus circulans BL32 and its action over food proteins. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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129
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Porta R, Mariniello L, Di Pierro P, Sorrentino A, Giosafatto CVL. Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review. Crit Rev Food Sci Nutr 2011; 51:223-38. [DOI: 10.1080/10408390903548891] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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130
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Hu X, Ren J, Zhao M, Cui C, He P. Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:578-585. [PMID: 21218495 DOI: 10.1002/jsfa.4229] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2010] [Revised: 10/16/2010] [Accepted: 10/19/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Defatted peanut meal, a protein-rich by-product from the oil extraction industry, is underutilised owing to its inferior functional properties. In this study, transglutaminase (TGase) crosslinking and proteolysis were used to improve the emulsifying properties of peanut protein isolate (PPI) extracted from the meal. PPI and PPI hydrolysate (PPIH) were conjugated separately with fish (Decapterus maruadsi) protein hydrolysate (DPH), catalysed by TGase to obtain improvements in the emulsifying properties. RESULTS Analyses by electrophoresis and high-performance liquid chromatography indicated that polymers were formed in all TGase-treated samples. In emulsions of PPIH, PPI-DPH and PPIH-DPH the volume/surface average particle diameter (d(32) ), creaming and instability phenomenon were decreased and the zeta-potential was increased after TGase treatment, showing improved emulsifying activity and emulsion stability. In the case of PPI, TGase treatment had no effect on the emulsifying activity, but the emulsion stability of TGase-treated PPI was improved. CONCLUSION The study showed that TGase crosslinking and proteolysis could improve the emulsifying properties of PPI, while proteolysis followed by TGase crosslinking proved more efficient. The emulsifying properties of the heterologous protein systems of PPI-DPH and PPIH-DPH were also improved by TGase treatment.
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Affiliation(s)
- Xiao Hu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China
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131
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Sun XD, Arntfield SD. Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.05.002] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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132
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Herrero A, Carmona P, Pintado T, Jiménez-Colmenero F, Ruíz-Capillas C. Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.04.014] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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133
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Herrero A, Carmona P, Pintado T, Jiménez-Colmenero F, Ruíz-Capillas C. Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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134
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Lee HC, Chin KB. Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.6.886] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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135
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Schuh S, Schwarzenbolz U, Henle T. Cross-linking of hen egg white lysozyme by microbial transglutaminase under high hydrostatic pressure: localization of reactive amino acid side chains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12749-12752. [PMID: 21087031 DOI: 10.1021/jf103490w] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
After incubation of hen egg white lysozyme (HEWL) with microbial transglutaminase (mTG) under high pressure (400-600 MPa for 30 min at 40 °C), the formation of HEWL oligomers was observed via SDS electrophoresis. At atmospheric pressure, HEWL represents no substrate for mTG. Likewise, enzymatic treatment following a pretreatment with high pressure did not lead to oligomerization. Reactive amino acid side chains were identified by peptide mapping after tryptic digestion using RP-HPLC with ESI-TOF-MS. Isopeptide-containing peptide fragments were found only in HEWL samples simultaneously treated with enzyme and pressure. It was found that mTG exclusively cross-links HEWL under high pressure by formation of an isopeptide between lysine at position 1 and glutamine at position 121 in the peptide chain. Therefore, a pressure-induced partial and reversible unfolding of the protein with exposure of lysine and glutamine side chains has to occur, resulting in a site-directed oligomerization of HEWL by mTG. The enzymatic modification of HEWL by mTG under high pressure offers interesting perspectives for further functionalization reactions.
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Affiliation(s)
- Susanne Schuh
- Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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136
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Juvonen H, Smolander M, Boer H, Pere J, Buchert J, Peltonen J. Film formation and surface properties of enzymatically crosslinked casein films. J Appl Polym Sci 2010. [DOI: 10.1002/app.32943] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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137
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Huang W, Li L, Wang F, Wan J, Tilley M, Ren C, Wu S. Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.008] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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138
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MORENO H, CARBALLO J, BORDERÍAS J. GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00193.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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139
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Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
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140
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Büttner K, Marx C, Hertel T, Pietzsch M. Optimierung einer rekombinanten mikrobiellen Transglutaminase. CHEM-ING-TECH 2010. [DOI: 10.1002/cite.200900104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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141
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YÜKSEL ZERR, ERDEM YAŞARK. The influence of transglutaminase treatment on functional properties of set yoghurt. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2009.00539.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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142
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de Souza CFV, Rodrigues RC, Ayub MAZ. Effects of oxygen volumetric mass transfer coefficient on transglutaminase production by Bacillus circulans BL32. BIOTECHNOL BIOPROC E 2009. [DOI: 10.1007/s12257-008-0076-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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143
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Moreno HM, Cardoso C, Solas MT, Borderías AJ. Improvement of Cold and Thermally Induced Gelation of Giant Squid (Dosidicus gigas) Surimi. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850903223788] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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144
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Volken de Souza C, Guimarães Venzke J, Hickmann Flôres S, Záchia Ayub M. Nutritional Effects of Mechanically Deboned Chicken Meat and Soybean Proteins Cross-linking by Microbial Transglutaminase. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013209346369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This work studied the nutritional effects of protein cross-linking as mediated by microbial transglutaminase (TGase) using rats as biological models. Rats were divided into six groups that received diets containing casein (standard protein diet), cross-linked meat protein (CMP), meat protein (MP), cross-linked soy protein, or soy protein (SP) as the protein sources of their diets, which were compared against an aproteic diet (basal diet). The cross-linking process showed a significant (p < 0.05) impact on the true digestibility (TD) of meat and SPs, decreasing it for the first and increasing it for the second. As a consequence, the TD of modified SP became similar to that observed for CMP, although, the biological value, net protein utilization, net protein ratio, and protein retention efficiency values of meat and SPs were not affected in the process. These results suggest that the use of TGase for the reticulation of isolated SP can improve its nutritional quality.
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Affiliation(s)
- C.F. Volken de Souza
- Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil
| | - J. Guimarães Venzke
- Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil
| | - S. Hickmann Flôres
- Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil
| | - M.A. Záchia Ayub
- Food Science and Technology Institute, Federal University of Rio Grande do Sul Av. Bento Gonçalves 9500, P. O. Box 15090, ZC 91501-970, Porto Alegre RS, Brazil,
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145
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Gehring C, Jaczynski J, Moritz J. Improvement of pellet quality with proteins recovered from whole fish using isoelectric solubilization-precipitation. J APPL POULTRY RES 2009. [DOI: 10.3382/japr.2008-00054] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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146
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Castro-Briones M, Calderón G, Velazquez G, Rubio M, Vázquez M, Ramírez J. Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding. Meat Sci 2009; 83:229-38. [DOI: 10.1016/j.meatsci.2009.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2008] [Revised: 04/29/2009] [Accepted: 05/05/2009] [Indexed: 10/20/2022]
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147
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Sun XD. Utilization of restructuring technology in the production of meat products: a review. CYTA - JOURNAL OF FOOD 2009. [DOI: 10.1080/19476330903010193] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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148
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Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.04.001] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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149
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CASTRO-BRIONES MARTÍN, CALDERÓN GEAZULN, VELAZQUEZ GONZALO, SALUD-RUBIO M, VÁZQUEZ MANUEL, RAMÍREZ JOSÉA. EFFECT OF SETTING CONDITIONS USING MICROBIAL TRANSGLUTAMINASE DURING OBTENTION OF BEEF GELS. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00212.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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150
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Medina-Rodríguez CL, Torres P, Martínez-Bustos F, Ramirez-Wong B, Paredes-López O, Castaño-Tostado E. Effect of Microbial Transglutaminase on Dough Proteins of Hard and Soft (Triticum aestivium) and Durum (Triticum durum) Wheat Cultivars. Cereal Chem 2009. [DOI: 10.1094/cchem-86-2-0127] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Concepción L. Medina-Rodríguez
- Universidad de Sonora, Investigación y Posgrado en Alimentos; Hermosillo, Sonora, México
- DIPA/PROPAC, UAQ, Universidad Autónoma de Querétaro (UAQ) Queretaro, 76010, Qro. México
| | - Patricia Torres
- Universidad de Sonora, Investigación y Posgrado en Alimentos; Hermosillo, Sonora, México
- Corresponding author. E-mail:
| | | | - Benjamin Ramirez-Wong
- Universidad de Sonora, Investigación y Posgrado en Alimentos; Hermosillo, Sonora, México
| | - Octavio Paredes-López
- Instituto Politécnico Nacional, Centro de Investigación y de Estudios Avanzados 07360 México, D.F
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