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Tao Y, Xu J, Zhang N, Jiao X, Yan B, Zhao J, Zhang H, Chen W, Fan D. Unraveling the binding mechanisms of transglutaminase and substrate subjected to microwaves: Molecular docking and molecular dynamic simulations. Food Chem 2024; 443:138568. [PMID: 38301564 DOI: 10.1016/j.foodchem.2024.138568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/12/2024] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
Previous studies showed that transglutaminase (TGase) and microwaves acted synergistically to improve the functional properties of proteins. The mechanism behind this has yet to be elucidated. In this study, the phenomenon of microwaves enhancing TGase activity was experimentally validated. Molecular docking and molecular dynamics simulations revealed that moderate microwaves (105 and 108 V/m) increased the structural flexibility of TGase and promoted the orientation of the side chain carboxylate anion group on Asp255, driving the reaction forward. Also, TGase underwent partial transformation from α-helix to turns or coils at 105 and 108 V/m, exposing more residues in the active site and facilitating the binding of the substrate (CBZ-Gln-Gly) to TGase. However, 109 V/m microwaves completely destroyed the TGase structure, inactivating the enzyme. This study provides insights into the molecular mechanisms underlying the interactions between TGase and substrate subjected to microwaves, promoting the future applications of TGase and microwaves in food processing.
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Affiliation(s)
- Yuan Tao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jiawei Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Shi X, Yan H, Yuan F, Li G, Liu J, Li C, Yu X, Li Z, Zhu Y, Wang W. LexA, an SOS response repressor, activates TGase synthesis in Streptomyces mobaraensis. Front Microbiol 2024; 15:1397314. [PMID: 38855760 PMCID: PMC11157053 DOI: 10.3389/fmicb.2024.1397314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Accepted: 05/13/2024] [Indexed: 06/11/2024] Open
Abstract
Transglutaminase (EC 2.3.2.13, TGase), an enzyme that catalyzes the formation of covalent cross-links between protein or peptide molecules, plays a critical role in commercial food processing, medicine, and textiles. TGase from Streptomyces is the sole commercial enzyme preparation for cross-linking proteins. In this study, we revealed that the SOS response repressor protein LexA in Streptomyces mobaraensis not only triggers morphological development but also enhances TGase synthesis. The absence of lexA significantly diminished TGase production and sporulation. Although LexA does not bind directly to the promoter region of the TGase gene, it indirectly stimulates transcription of the tga gene, which encodes TGase. Furthermore, LexA directly enhances the expression of genes associated with protein synthesis and transcription factors, thus favorably influencing TGase synthesis at both the transcriptional and posttranscriptional levels. Moreover, LexA activates four crucial genes involved in morphological differentiation, promoting spore maturation. Overall, our findings suggest that LexA plays a dual role as a master regulator of the SOS response and a significant contributor to TGase regulation and certain aspects of secondary metabolism, offering insights into the cellular functions of LexA and facilitating the strategic engineering of TGase overproducers.
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Affiliation(s)
- Xinyu Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hao Yan
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Fang Yuan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- Jiangsu Yiming Biological Technology Co., Ltd., Taixing, China
| | - Guoying Li
- Jiangsu Yiming Biological Technology Co., Ltd., Taixing, China
| | - Jingfang Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Chunli Li
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Xiaobin Yu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zilong Li
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Yunping Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Weishan Wang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
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3
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Rosseto M, Rigueto CVT, Gomes KS, Krein DDC, Loss RA, Dettmer A, Richards NSPDS. Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3185-3196. [PMID: 38151774 DOI: 10.1002/jsfa.13248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/28/2023] [Accepted: 12/27/2023] [Indexed: 12/29/2023]
Abstract
In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times. These challenges require attention and specific methods for optimization and to increase efficiency. A promising strategy to enhance industry efficiency and sustainability is the use of enzymatic pre-treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross-links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products. The aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. It also aims to identify both the optimization of operational parameters and the enhancement of product characteristics. This study demonstrates that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. It also has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher quality final products in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Karolynne Sousa Gomes
- Graduate Program in Food Engineering and Science, Federal University of Rio Grande, Rio Grande, Brazil
| | | | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Postgraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITec), University of Passo Fundo (UPF), Passo Fundo, Brazil
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4
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Yang Q, Wang YR, Liu QQ, Chen HQ. Development of arachin and basil seed gum composite gels for the encapsulation and controlled release of vitamin D 3. Int J Biol Macromol 2023; 253:127071. [PMID: 37751816 DOI: 10.1016/j.ijbiomac.2023.127071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/31/2023] [Accepted: 09/22/2023] [Indexed: 09/28/2023]
Abstract
In this study, the textural and rheological properties of arachin and basil seed gum composite gels (ABG) were successfully regulated by the addition of sodium chloride (NaCl) and transglutaminase (TGase). The texture profile analysis (TPA) results showed that the hardness and springiness of the ABG were significantly enhanced by adding TGase (p < 0.05). Particularly, the composite gel added with NaCl first and subsequently crosslinked by TGase (ABG-Na+-TG) showed a higher hardness value of 186.0 ± 6.1 g. ABG-Na+-TG showed a higher amplitude of strain with lower compliance in the creep and recovery test and exhibited a better elastic behavior. These composite gels were employed as new delivery systems to encapsulate and deliver vitamin D3 (VD3). ABG-Na+-TG showed a higher VD3 encapsulation efficiency of 91.7 % and a better protection of VD3 under different temperatures or UV light, as well as an improved storage stability of VD3. Furthermore, the release of VD3 in the simulated gastric digestion could be controlled by ABG-Na+-TG and the bioaccessibility after digestion was 32.9 %. These results suggest that ABG-Na+-TG can be utilized as a promising delivery system of VD3.
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Affiliation(s)
- Qin Yang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Ya-Ru Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Qing-Qing Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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5
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Çelik I, Sarıçoban C. The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets. Br Poult Sci 2023; 64:710-717. [PMID: 37772752 DOI: 10.1080/00071668.2023.2263835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Accepted: 08/21/2023] [Indexed: 09/30/2023]
Abstract
1. The aim of this study was to utilise low-value spent hen meat and investigate the possibility of using chia (Salvia hispanica L.) as a mucilage-based edible film to prevent loss of quality in meat products. For this purpose, spent hen meat was reconstructed with the addition of transglutaminase (TGase) at different concentrations (0.5, 1 and 1.5%) and used to produce nuggets. These were covered with chia mucilage-based film and kept at 4°C for 7 d.2. The addition of transglutaminase and coating with film decreased meat pH (P < 0.01). Samples containing transglutaminase had higher thiobarbituric acid (TBA) value (P < 0.01), while the DPPH value of the samples was not affected by the transglutaminase and edible film (P > 0.05). Hence, mucilage-based edible film did not prevent or delay the oxidation of nuggets.3. Transglutaminase improved the texture characteristics of the nuggets and the edible film reduced fat retention in the samples. The combined use of transglutaminase and film decreased cooking loss and increased water holding capacity (P < 0.01). In the sensory analysis, nuggets with transglutaminase and film had more overall acceptability scores, although the results were not statistically significant.
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Affiliation(s)
- I Çelik
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
| | - C Sarıçoban
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
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6
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Dos Santos M, Ribeiro WO, Monteiro JDS, Dos Santos BA, Campagnol PCB, Pollonio MAR. Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages. Foods 2023; 12:4226. [PMID: 38231662 DOI: 10.3390/foods12234226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix.
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Affiliation(s)
- Mirian Dos Santos
- School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Wanessa Oliveira Ribeiro
- School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Jamille de Sousa Monteiro
- School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Bibiana Alves Dos Santos
- Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Paulo Cezar Bastianello Campagnol
- Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Av. Roraima 1000, Camobi, Santa Maria 97105-900, RS, Brazil
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7
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Gouseti O, Larsen ME, Amin A, Bakalis S, Petersen IL, Lametsch R, Jensen PE. Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods 2023; 12:2518. [PMID: 37444256 DOI: 10.3390/foods12132518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 07/15/2023] Open
Abstract
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
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Affiliation(s)
- Ourania Gouseti
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Mads Emil Larsen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Ashwitha Amin
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Rene Lametsch
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, 1958 Copenhagen, Denmark
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8
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Kakinoki K, Kurasawa R, Maki Y, Dobashi T, Yamamoto T. Gelation and Orientation Dynamics Induced by Contact of Protein Solution with Transglutaminase Solution. Gels 2023; 9:478. [PMID: 37367148 DOI: 10.3390/gels9060478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/30/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
Gel growth induced by contact of polymer solutions with crosslinker solutions yields an emerging class of anisotropic materials with many potential applications. Here, we report the case of a study on the dynamics in forming anisotropic gels using this approach with an enzyme as a trigger of gelation and gelatin as the polymer. Unlike the previously studied cases of gelation, the isotropic gelation was followed by gel polymer orientation after a lag time. The isotropic gelation dynamics did not depend on concentrations of the polymer turning into gel and of the enzyme inducing gelation, whereas, for the anisotropic gelation, the square of the gel thickness was a linear function of the elapsed time, and the slope increased with polymer concentration. The gelation dynamics of the present system was explained by a combination of diffusion-limited gelation followed by free-energy-limited orientation of polymer molecules.
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Affiliation(s)
- Kasumi Kakinoki
- Division of Molecular Science, Graduate School of Science and Technology, Gunma University, Kiryu 376-8515, Japan
| | - Ryuta Kurasawa
- Division of Molecular Science, Graduate School of Science and Technology, Gunma University, Kiryu 376-8515, Japan
| | - Yasuyuki Maki
- Department of Chemistry, Faculty of Science, Kyushu University, Fukuoka 819-0395, Japan
| | - Toshiaki Dobashi
- Division of Molecular Science, Graduate School of Science and Technology, Gunma University, Kiryu 376-8515, Japan
| | - Takao Yamamoto
- Division of Pure and Applied Science, Graduate School of Science and Technology, Gunma University, Kiryu 376-8515, Japan
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Park JW, Lee SH, Kim HW, Park HJ. Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak. Meat Sci 2023; 202:109203. [PMID: 37120978 DOI: 10.1016/j.meatsci.2023.109203] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/31/2023] [Accepted: 04/22/2023] [Indexed: 05/02/2023]
Abstract
Consumers prefer marbled meat and are willing to pay a higher price, in addition, to the potential wastage of meat that is considered a lower value. In this study, meat production with varying levels of marbling was investigated using a multifilament printing approach. Different amounts of fat sticks were embedded into lean meat paste ink and used to produce 3D-printed meat that would cater to the diverse range of consumer preferences. The rheological behaviors of the meat and fat paste used in the multifilament were assessed and indicated that the ink would maintain shape stability after deposition. When the multifilament was used for printing, the intramuscular fat area of the cross-sectional surface was proportional to the fat added to the ink. The meat protein formed a three-dimensional gel network and showed a clear contraction pattern after heat treatment. As the fat content increased, the cutting strength of the printed meat after cooking decreased, and the cooking loss increased. All the printed steaks were well-texturized; in particular, the product with 10% fat paste had a high degree of texturization. This study will provide a market for less popular cuts of beef and guidelines for using various grades of meat to generate an improved quality product through a multifilament 3D printing approach.
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Affiliation(s)
- Jung Whee Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Su Hyun Lee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hyun Woo Kim
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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10
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MOTTA JFG, FREITAS BCBD, ALMEIDA AFD, MARTINS GADS, BORGES SV. Use of enzymes in the food industry: a review. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.106222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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11
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Lee CH, Chin KB. Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase. Gels 2022; 8:gels8120822. [PMID: 36547346 PMCID: PMC9777981 DOI: 10.3390/gels8120822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022] Open
Abstract
The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). MP mixtures were prepared with various levels of gelatin (0.5, 1.0, and 1.5%. w/w) and TGase. In this study, cooking loss (CL), gel strength, shear stress, and the microstructure of MP with various levels of gelatin were evaluated. After RHs were manufactured with varying levels of gelatin and TGase, the physicochemical and textural properties were measured. The CL of the MP with 1% (w/w) of gelatin was decreased. Regardless of the presence of TGase, increased amounts of gelatin in the MP gels resulted in high shear stress. Shear values were higher in the RH with gelatin treatment than in the other treatments. In addition, the RHs with gelatin alone or combined with TGase had high water-holding capacity. The RH with the combination of gelatin and TGase had higher sensory attributes than the control. Gelatin improved the physical properties of the RHs and is recommended for application in various meat products.
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Affiliation(s)
| | - Koo Bok Chin
- Correspondence: ; Tel.: +82-62-530-2121; Fax: +82-62-530-2129
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12
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Salunke P, Metzger L. Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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13
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Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. Gels 2022; 8:gels8100674. [PMID: 36286175 PMCID: PMC9601987 DOI: 10.3390/gels8100674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/14/2022] [Accepted: 10/18/2022] [Indexed: 11/17/2022] Open
Abstract
(1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing. The production of MTGase in wild-type strains renders low yield and high costs of downstream purification, limiting its industrial applications. (2) Methods: In this work, MTGase from Bacillus amyloliquefaciens BH072 (BaMTGase) has been heterologously expressed in Lactococcus lactis, using the signal peptide Usp45 to direct the secretion of recombinant BaMTGase out of the cell for easier purification. (3) Results: In these conditions, MTGase was purified with a high yield (48.7 ± 0.2 mg/L) and high enzyme activity (28.6 ± 0.5 U/mg). Next, BaMTGase was tested for industrial applications. Recombinant BaMTGase and commercial MTGase were used for SPI solution crosslinking. BaMTGase formed a harder gel with higher water-holding capacity and a dense and smooth gel microstructure. (4) Conclusions: This work provides an attractive food-grade cell factory for the food industry and offers a suitable chassis for MTGase production.
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14
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Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186036. [PMID: 36144772 PMCID: PMC9503630 DOI: 10.3390/molecules27186036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022]
Abstract
Egg-white protein has an abundance of hydrophobic amino acids and could be a potential emulsifier after modification. Here, egg-white protein was modified via ultrasonic and transglutaminase treatments to destroy the globular structure. The egg-white protein gel particles (EWP-GPs) were prepared and then a novel highly stable EWP-chitosan double-layer emulsion was constructed. When ultrasonic treatment was applied at 240 W and TGase (20 U/g EWP) treatment, the EWP-GPs had a low particle size and good emulsification performance. The particle size of EWP-GPs was a minimum of 287 nm, and the polymer dispersity index (PDI) was 0.41. The three-phase contact angle (θo/w) of EWP-GPs was 79.6° (lower than 90°), performing with good wettability. Based on these results, the EWP-chitosan double-layer emulsion was prepared through the EWP-GPs being treated with 240 W ultrasound, TGase, and chitosan in this study. When the double-layer emulsion had 0.6% (v/v) chitosan, the zeta potential of the double-layer emulsion was -1.1 mV and the double-layer emulsion had a small particle size (56.87 µm). The creaming index of double-layer emulsion at 0.6% (v/v) chitosan was 16.3% and the droplets were dispersed uniformly. According to the rheological results, the storage modulus (G') was larger than the loss modulus (G″) in the whole frequency, indicating the formation of an elastic gel network structure in the emulsion. It is hoped to develop a novel food-grade stabilizer and a stable double-layer emulsion, providing new environment-friendly processing in hen egg products and delivery systems.
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Domagała J, Pluta-Kubica A, Wieteska-Śliwa I, Duda I. The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Suvarli N, Wenger L, Serra C, Perner-Nochta I, Hubbuch J, Wörner M. Immobilization of β-Galactosidase by Encapsulation of Enzyme-Conjugated Polymer Nanoparticles Inside Hydrogel Microparticles. Front Bioeng Biotechnol 2022; 9:818053. [PMID: 35096800 PMCID: PMC8793669 DOI: 10.3389/fbioe.2021.818053] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 12/23/2021] [Indexed: 11/13/2022] Open
Abstract
Increasing the shelf life of enzymes and making them reusable is a prominent topic in biotechnology. The encapsulation inside hydrogel microparticles (HMPs) can enhance the enzyme's stability by preserving its native conformation and facilitating continuous biocatalytic processes and enzyme recovery. In this study, we present a method to immobilize β-galactosidase by, first, conjugating the enzyme onto the surface of polymer nanoparticles, and then encapsulating these enzyme-conjugated nanoparticles (ENPs) inside HMPs using microfluidic device paired with UV-LEDs. Polymer nanoparticles act as anchors for enzyme molecules, potentially preventing their leaching through the hydrogel network especially during swelling. The affinity binding (through streptavidin-biotin interaction) was used as an immobilization technique of β-galactosidase on the surface of polymer nanoparticles. The hydrogel microparticles of roughly 400 μm in size (swollen state) containing unbound enzyme and ENPs were produced. The effects of encapsulation and storage in different conditions were evaluated. It was discovered that the encapsulation in acrylamide (AcAm) microparticles caused an almost complete loss of enzymatic activity. Encapsulation in poly(ethylene glycol) (PEG)-diacrylate microparticles, on the other hand, showed a residual activity of 15-25%, presumably due to a protective effect of PEG during polymerization. One of the major factors that affected the enzyme activity was presence of photoinitiator exposed to UV-irradiation. Storage studies were carried out at room temperature, in the fridge and in the freezer throughout 1, 7 and 28 days. The polymer nanoparticles showcased excellent immobilization properties and preserved the activity of the conjugated enzyme at room temperature (115% residual activity after 28 days), while a slight decrease was observed for the unbound enzyme (94% after 28 days). Similar trends were observed for encapsulated ENPs and unbound enzyme. Nevertheless, storage at -26°C resulted in an almost complete loss of enzymatic activity for all samples.
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Affiliation(s)
- Narmin Suvarli
- Biomoleular Separation Engineering, Institute of Process Engineering in Life Sciences, Department of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Lukas Wenger
- Biomoleular Separation Engineering, Institute of Process Engineering in Life Sciences, Department of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Christophe Serra
- Chimie Macromoléculaire de Précision, Institute Charles Sadron, Université de Strasbourg, Strasbourg, France
| | - Iris Perner-Nochta
- Biomoleular Separation Engineering, Institute of Process Engineering in Life Sciences, Department of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Jürgen Hubbuch
- Biomoleular Separation Engineering, Institute of Process Engineering in Life Sciences, Department of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Michael Wörner
- Biomoleular Separation Engineering, Institute of Process Engineering in Life Sciences, Department of Chemical and Process Engineering, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
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Hebishy E, Nagarajah J, Thompson LS, Shennan S, Best L, Ajayi OM, Iheozor‐Ejiofor P, Tucker N, Onarinde BA. Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | | | - Luke S Thompson
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- 1:1 Diet by Cambridge Weight Plan Corby Northamptonshire NN17 5LU UK
| | - Sarah Shennan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Lauren Best
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- Omega Ingredients Ltd Orion Avenue, Great Blakenham Ipswich IP6 0LW UK
| | - Oluseyi Moses Ajayi
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Nick Tucker
- School of Engineering University of Lincoln Brayford Pool Lincoln LN6 7TS UK
| | - Bukola A Onarinde
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
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18
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Wang H, Wang Y, Yuan Z, Wang Y, Li X, Song P, Lu F, Liu Y. Insight into the cross-linking preferences and characteristics of the transglutaminase from Bacillus subtilis by in vitro RNA display. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11199070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The goal of this study was to determine the effect of rice and hemp protein addition together with transglutaminase on the quality and fat content of fried instant noodles. The following parameters have been analyzed during this research: the amount of water, fat content, hydration time, color and texture parameters. The evaluation of sensory parameters before and after cooking of instant noodles has been performed. It can be concluded that the addition of TGase significantly decreased the fat content; the recipe with a 3% hemp protein addition with TGase in an amount of 2% was the most promising solution to obtain a low-fat product. On the other hand, the better consumer acceptance levels were observed for the rice protein addition (1%) with 2% TGase. It seems that the most promising product is the sample with a 5% addition of rice protein with 2% TGase-a reduction in the fat content by 30% (from 25% to 16%). The addition of rice protein, hemp protein and TGase reduced the fat content of the instant noodles in comparison to the control sample. The additives used had an impact on the L*, a* and b* color parameters. All instant noodles obtained during the research process were characterized by a short hydration time, which did not exceed 5 min. During the sensory evaluation, analyzed samples of the instant noodles obtained scores higher than 4.2 points on a five-point scale.
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20
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Skendi A, Papageorgiou M, Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods 2021; 10:1997. [PMID: 34574106 PMCID: PMC8468076 DOI: 10.3390/foods10091997] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/08/2023] Open
Abstract
Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
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21
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Meybodi NM, Mirmoghtadaie L, Sheidaei Z, Arab M, Nasab SS, Taslikh M, Mortazavian AM. Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999201001145814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bread as the main food all over the world is generally based on wheat flour due to its
unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced
by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based
on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is
considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks
as the main factor in determining the integrity of the gluten network are also interrupted by
the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical
and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality
of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity,
ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient
option, considering its ability to introduce new crosslinks. This new crosslink formation can either
improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in
gluten free bread. The aim of this article is to review the application of microbial transglutaminase
enzyme as an improving agent in wheat bread industry.
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Affiliation(s)
- Neda M. Meybodi
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Masoumeh Arab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sarah S. Nasab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Musarreza Taslikh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
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22
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Zha F, Rao J, Chen B. Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:3036-3060. [PMID: 33798275 DOI: 10.1111/1541-4337.12736] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 12/16/2022]
Abstract
Consumers' preference to have a healthy eating pattern has led to an increasing demand for more nutrient-dense and healthier plant-based foods. Pulse proteins are exceptional quality ingredients with potential nutritional benefits, and might act as health-promoting agents for addressing the new-generation foods. However, the utilization of pulse protein in foods has been hampered by its relatively poor functionality and unpleasant flavor. Protein structure modification has been proved to be a useful means to improve the functionality and flavor profile of pulse protein. This paper begins with a brief introduction of hierarchical structure of pulse protein materials to better understand the structure characteristics. A comprehensive review is presented on the current techniques including chemical and enzymatic modifications and molecular breeding on pulse protein structure and functionality/flavor. The mechanism and the limitations and the toxicological concerns of these approaches are discussed. We conclude that understanding protein structure-functionality relationship is extremely valuable in tailoring proteins for specific functional outcomes and expanding the availability of pulse proteins. Furthermore, selective protein modification is a valuable in-depth toolkit for generating novel protein constructs with preferable functional attributes and flavor profiles. Innovative structure modification with special focus on the molecular basis for the exquisite protein designs is a pillar of pulse protein access to the desired functionality.
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Affiliation(s)
- Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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23
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Kunnath S, Jaganath B, Panda SK, Balange AK, Gudipati V. Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels. FOOD SCI TECHNOL INT 2020; 27:608-618. [PMID: 33302726 DOI: 10.1177/1082013220978103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Application of High pressure and low temperature setting condition on microbial transglutaminase (MTGase) mediated gelation was studied against conventional cooking in pink perch mince. A high pressure of 250 MPa was given to pink perch mince samples added with and without MTGase enzyme, for a holding time of 12 min and a setting condition of 25 °C for 30 min was given prior and after the treatments. Nine random experiments (T1 to T9) were made against high pressure and cooking and analysed its textural and functional properties. Addition of MTGase and setting conditions had significant effect on the textural properties of the both samples especially in inducing the gel strength. Reduction in total and reactive sulfhydryl groups observed was due to the formation of disulfide linkages, which was found more in T6 to T9. Setting condition had significant effect on protein hydrophobicity in both pressure and heat induced gels. No significant variation in the Ca2+-ATPase enzyme activity was observed among treatments. SEM images revealed more closed and dense fibrous network in samples with enzyme (T6 to T9), due to more protein polymerisation. So MTGase enzyme along with pressure treatment enhanced the conformational stability and produce stronger networks through the formation of non sulfide bonds between proteins and setting reinforced these networks. Hence the synergistic effect of high pressure and MTGase can enhance the textural and functional properties of fish gels, when compared with the conventional cooking.
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Affiliation(s)
- Sarika Kunnath
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - Bindu Jaganath
- Fish Processing Division, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - Satyen Kumar Panda
- Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - Amjad K Balange
- Fisheries Resource Harvest and Post-Harvest Management Division, ICAR-Central Institute of Fisheries Education (CIFE), Mumbai, India
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24
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Xu Y, Xu X. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 20:458-500. [DOI: 10.1111/1541-4337.12665] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 12/29/2022]
Affiliation(s)
- Yujuan Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
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25
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Li Y, Li F, Liu G, Sun J, Guo L, Zhu Y, Pang B, Huang M, Yang J. The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking. Food Chem 2020; 343:128505. [PMID: 33160775 DOI: 10.1016/j.foodchem.2020.128505] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/25/2020] [Accepted: 10/26/2020] [Indexed: 11/26/2022]
Abstract
Some microbial single-cell proteins are capable of producing synergistic crosslinking interactions with edible proteins by rational regulation. Herein, we reported that salt soluble proteins (RGP) extracted from Rhodotorula glutinis in an alkaline and saline system may combine with myofibrillar proteins (MP) by transglutaminase (TG) polymerization to form improvable irreversible thermal co-gels. The combination of MP, RGP, and TG, namely restructured MP gels, led to significantly enhanced water holding capacity (WHC), up to 90.76 ± 1.88% (% of retained water) and textural properties (hardness, springiness, and adhesiveness) as well as decreases of 'gauche-gauche-gauche' SS bonds and α-helix conformations and increases of 'gauche-gauche-trans' SS bonds and β-fold conformations, compared to MP and MP-RGP groups. Differential scanning calorimetry analysis validated that thermostability of myosins and actins from MP was reduced after using RGP, TG, and their combination, and unfolding and denaturation of myosin occurred easily during thermal co-gelation by TG and/or RGP.
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Affiliation(s)
- Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China; Ensign Industry Co., Ltd., Weifang 262499, China
| | - Fangfang Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Gongming Liu
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China.
| | - Liping Guo
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yinglian Zhu
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Bin Pang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ming Huang
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; National R&D Branch Center for Poultry Meat Processing Tech., Nanjing Huangjiaoshou Food Sci. & Tech. Co., Ltd., Nanjing 211226, China
| | - Jianming Yang
- Qingdao Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China
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26
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Niu X, Zhao C, Shi Q, Wang S, Zhao Y, Li S, Yin H, Lin N, Liu J. Effect of ultrasonic treatment on peanut protein isolate‐oat dietary fibre mixture gels induced by transglutaminase. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14839] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Xi Niu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Chengbin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Qiankun Shi
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Siqi Wang
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Yilin Zhao
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Sheng Li
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Huanhuan Yin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Nan Lin
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun Jilin130118China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin130118China
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27
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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28
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29
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Erdem N, Babaoğlu AS, Poçan HB, Karakaya M. The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nuran Erdem
- Department of Food Processing Güzelyurt Vocational School Aksaray University Aksaray Turkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Hatice Berna Poçan
- Department of Food Processing Çumra Vocational School Selçuk University Konya Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
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30
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Hojjati M, Beirami-Serizkani F. Structural characterization, antioxidant and antibacterial activities of a novel water soluble polysaccharide from Cordia myxa fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00586-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L. Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food Res Int 2020; 134:109200. [DOI: 10.1016/j.foodres.2020.109200] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 03/21/2020] [Accepted: 03/26/2020] [Indexed: 12/23/2022]
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Ge J, Sun CX, Corke H, Gul K, Gan RY, Fang Y. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr Rev Food Sci Food Saf 2020; 19:1835-1876. [PMID: 33337084 DOI: 10.1111/1541-4337.12573] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/31/2020] [Accepted: 05/03/2020] [Indexed: 01/23/2023]
Abstract
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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33
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Miwa N. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Anal Biochem 2020; 597:113638. [DOI: 10.1016/j.ab.2020.113638] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 12/17/2022]
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Cui Q, Wang G, Gao D, Wang L, Zhang A, Wang X, Xu N, Jiang L. Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Kiyat WE, Christopher A, Rianti A, Pari RF. Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review. Recent Pat Food Nutr Agric 2020; 11:229-234. [PMID: 31976850 DOI: 10.2174/2212798411666200124105614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/21/2019] [Accepted: 09/26/2019] [Indexed: 06/10/2023]
Abstract
Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.
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Affiliation(s)
- Warsono El Kiyat
- Graduate Institute of Biochemical Sciences, College of Life Science, National Taiwan University, Taipei, Taiwan
| | - Alvin Christopher
- Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Tangerang, Indonesia
| | - Angelina Rianti
- Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Tangerang, Indonesia
| | - Rizfi F Pari
- Biotechnology Study Program, Multidisciplinary Graduate Program, Agricultural University, Bogor, Indonesia
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36
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Joo KH, Cavender GA. Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108819] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Bilal M, Iqbal HMN. State-of-the-art strategies and applied perspectives of enzyme biocatalysis in food sector - current status and future trends. Crit Rev Food Sci Nutr 2020; 60:2052-2066. [PMID: 31210055 DOI: 10.1080/10408398.2019.1627284] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
With the recent progress in biotechnology, a wide variety of novel enzymes with unique physicochemical properties and diverse applications has been introduced, and new application list continues to extend in the future. Enzymes obtained from microorganisms, including bacteria, fungi, yeast are widely applied in numerous food formulations for intensifying their texture and taste. Owing to several desirable characteristics such as easy, cost-efficient and stable production, microbial-derived enzymes are preferred source in contrast to animals or plants. Enzymatic processes have a considerable impact in controlling the characteristics such as (1) physiochemical properties, (2) rheological functionalities, (3) facile process as compared to the chemical-based processing, (4) no or minimal consumption of harsh chemicals, (5) overall cost-effective ratio, (6) sensory and flavor qualities, and (7) intensifying the stability, shelf life and overall quality of the product, etc. in the food industry. Also, enzyme-catalyzed processing has also been designed for new food applications such as extraction of bioactive compounds, nutrient-rich and texture improved foods production, and eliminating food safety hazards. Herein, we reviewed recent applications of food-processing enzymes and highlighted promising technologies to diversify their application range in food industries. Immobilization technology enabled biocatalysts to be used cost-effectively due to reusability with negligible or no activity loss. Integrated progress in novel enzyme discovery, and recombinant DNA technology, as well as protein engineering and bioprocess engineering strategies, are believed to rapidly propagate biocatalysis at industrial-scale food processing or green and sustainable chemical manufacturing.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | - Hafiz M N Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey, N.L., Mexico
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38
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Isleroglu H, Turker I, Koc B, Tokatli M. Optimization of microencapsulation conditions of transglutaminase by freeze drying. Journal of Food Science and Technology 2019; 56:4925-4937. [PMID: 31741516 DOI: 10.1007/s13197-019-03962-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2019] [Accepted: 07/16/2019] [Indexed: 11/25/2022]
Abstract
Transglutaminase (TG), which is an important enzyme for food processing, can enhance the firmness, viscosity and water binding capacity of food products by catalyzing the cross-linking reaction of proteins. Since preservation of the enzyme activity is essential, the production of microencapsulated powder form of TG can be a great challenge to maintain its initial activity. In this study, TG was microencapsulated using a freeze drying technique and the effects of homogenization conditions and coating material ratios on the enzyme activity were investigated using D-optimal combined design. Mannitol, gum arabic and casein were chosen as coating materials and different homogenization times (1-5 min) and homogenization rates (11,200-20,000 rpm) were applied. The optimum conditions which ensure the maximum enzyme activity have been determined as 11,200 rpm of homogenization rate, 1.27 min of homogenization time, and in addition a mixture of mannitol, gum arabic and casein with ratios 38.2, 40.2, and 21.6%, respectively. Most of the activity loss occurred in the homogenization stage and the coating materials preserved enzyme activity during freeze drying. At the optimum point, the remaining activity of the microencapsulated TG was 93% while that of the crude (without coating materials) TG was 64% at the same drying conditions. Moreover, the effects of the microencapsulation conditions on the physical properties of powder such as moisture content, color, particle, bulk and tapped densities, porosity and flowability were determined.
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Affiliation(s)
- Hilal Isleroglu
- 1Food Engineering Department, Faculty of Natural Sciences and Engineering, Tokat Gaziosmanpasa University, 60150 Tokat, Turkey
| | - Izzet Turker
- 1Food Engineering Department, Faculty of Natural Sciences and Engineering, Tokat Gaziosmanpasa University, 60150 Tokat, Turkey
| | - Banu Koc
- 2Fine Arts, Gastronomy and Culinary Arts, Gaziantep University, 27310 Gaziantep, Turkey
| | - Mehmet Tokatli
- 1Food Engineering Department, Faculty of Natural Sciences and Engineering, Tokat Gaziosmanpasa University, 60150 Tokat, Turkey
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39
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Amante PR, Fante CA, Pires RL. Use of Transglutaminase in Bakery Products. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2019.1681045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Patrícia Regina Amante
- Departament of food Science, Faculty of pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Camila Argenta Fante
- Departament of food Science, Faculty of pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
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40
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García-Gómez B, Vázquez-Odériz ML, Muñoz-Ferreiro N, Romero-Rodríguez MÁ, Vázquez M. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108279] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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41
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D'Alessandro AG, Martemucci G, Loizzo P, Faccia M. Production of cheese from donkey milk as influenced by addition of transglutaminase. J Dairy Sci 2019; 102:10867-10876. [PMID: 31563318 DOI: 10.3168/jds.2019-16615] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 08/14/2019] [Indexed: 12/11/2022]
Abstract
Donkey milk is characterized by low contents of total solids, fat, and caseins, especially κ-casein, which results in formation of a very weak gel upon renneting. The objective of this study was to evaluate the effect of fortification of donkey milk with microbial transglutaminase (MTGase) for cheesemaking in relation to different enzyme addition protocols (patterns, PAT). Four independent trials were performed using MTGase (5.0 U/g of milk protein) according to the following experimental patterns: control (no MTGase addition); MTGase addition (40°C) 15 min before starter inoculation (PAT1); addition of MTGase to milk simultaneously with starter culture (40°C) (PAT2); and MTGase addition simultaneously with rennet (42°C) in acidified milk (pH 6.3) (PAT3). Evolution of pH during acidification, cheesemaking parameters, and proximal composition and color of cheese at 24 h were recorded. The protein fractions of cheese and whey were investigated by urea-PAGE and sodium dodecyl sulfate-PAGE. Addition of MTGase had no significant effect on moisture, protein, fat, or cheese yield. The addition of MTGase with rennet (PAT3) improved curd firmness compared with the control. Among the different patterns of MTGase addition, PAT3 reduced gel formation time, time between rennet addition and cheese molding, and weight loss of cheese at 24 h. The PAT3 treatment also resulted in the lowest lightness and highest yellowness color values of the cheese. Sodium dodecyl sulfate-PAGE of cheeses revealed that MTGase modified the protein pattern in the high-molecular-weight zone (range 37-75 kDa) compared with the control. Of the MTGase protocols, PAT3 showed better casein retention in cheese, as confirmed by the lanes of α- and β-caseins in the electropherogram of the whey, which was subtler for this protocol. In conclusion, MTGase may be used in cheese production from donkey milk to improve curd firmness; MTGase should be added simultaneously with the rennet.
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Affiliation(s)
- A G D'Alessandro
- Department of Agricultural and Environmental Sciences (DiSAAT), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy.
| | - G Martemucci
- Department of Agricultural and Environmental Sciences (DiSAAT), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
| | - P Loizzo
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
| | - M Faccia
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
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42
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The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt. Food Sci Biotechnol 2019; 29:109-119. [PMID: 31976133 PMCID: PMC6949334 DOI: 10.1007/s10068-019-00640-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 05/30/2019] [Accepted: 06/07/2019] [Indexed: 10/27/2022] Open
Abstract
The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6 °C for 56 days was studied. Three types of set-style yogurt were made with varying parameters. Weekly analyses included the determination of syneresis and water-holding capacity, texture, pH, and the lactic acid bacteria population. Our research has confirmed that mTGase may be used to stabilize yogurts, although the syneresis, the water-holding capacity of yogurts, and the textural features of yogurts were dependent on the step in the production process at which mTGase was added to milk. The presence of mTGase had no relevance with regard to the acidity of yogurts stored under refrigerated conditions. The addition of mTGase had no effect on lactobacilli, but had a variable effect on Streptococcus thermophilus, depending on the duration of enzymatic activity.
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43
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Li C, Xiong YL. Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminase. Food Chem 2019; 287:390-397. [DOI: 10.1016/j.foodchem.2019.02.097] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/05/2019] [Accepted: 02/19/2019] [Indexed: 11/26/2022]
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Caporale A, Monti A, Selis F, Sandomenico A, Tonon G, Ruvo M, Doti N. A comparative analysis of catalytic activity and stability of microbial transglutaminase in controlled denaturing conditions. J Biotechnol 2019; 302:48-57. [PMID: 31229602 DOI: 10.1016/j.jbiotec.2019.06.299] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 06/12/2019] [Accepted: 06/17/2019] [Indexed: 10/26/2022]
Abstract
Microbial transglutaminases (MTGs) catalyzes the formation of Gln-Lys isopeptide bonds and are widely used for the cross-linking of proteins and peptides in food and in biotechnological applications for bioconjugation reactions. In view of its practical utility, a comparative study of the catalytic activity and stability of the enzyme in a wide range of denaturing conditions has been performed through Circular Dichroism (CD), fluorescence and activity assays performed with model substrates. In agreement with previous results, we show that MTG has a significant structural and functional tolerance to pH changes, whereas the enzyme stability and activity decrease in presence of increasing amounts of denaturing agents, such as urea and guanidinium chloride (GdnHCl). Noteworthy, the activity of MTG in denaturing conditions differs markedly from that in pseudo-physiological settings, shifting unexpectedly toward higher substrate specificity. Also, the use of controlled amounts of denaturing agents (1.0-1.5 M urea) largely improves yields and purity of the final products of 10-15% and 25-30%, respectively. These findings widen the range of applicability of the MTG-mediated biocatalysis for industrial and biotechnological purposes.
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Affiliation(s)
| | - Alessandra Monti
- IBB-CNR, Via Mezzocannone 16, 80134, Napoli, Italy; Università degli studi della Campania "Luigi Vanvitelli", Via Vivaldi n. 43 - 81100 Caserta, Caserta, Italy
| | - Fabio Selis
- BIOVIIIx, via Brin, 59, 80142, Napoli, Italy
| | | | | | - Menotti Ruvo
- IBB-CNR, Via Mezzocannone 16, 80134, Napoli, Italy.
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1577304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Modestya Research Group, Department of Statistics, Mathematical Analysis and Optimization, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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Li Y, Xiong S, Yin T, Hu Y, You J. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chem 2019; 283:148-154. [DOI: 10.1016/j.foodchem.2019.01.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 12/31/2018] [Accepted: 01/04/2019] [Indexed: 11/15/2022]
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2088-2095. [PMID: 30298521 DOI: 10.1002/jsfa.9401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g-1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
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48
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5479-5485. [PMID: 29688576 DOI: 10.1002/jsfa.9092] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 04/03/2018] [Accepted: 04/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneous addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low-fat and full-fat yoghurts. RESULTS No significant differences between application methods were observed. Simultaneous addition of TG was preferred because additional time-consuming steps are not required. The best dose was 1 U TG g-1 of protein that allowed a firmness higher (4.25 N) than that of commercial low-fat (3.05 N) and full-fat (4.43 N) yoghurts to be achieved. This implies that intermediate values of TG will permit the same firmness as commercial yoghurts to be obtained. It was observed some differences by the TG origin may be due to excipients. CONCLUSION TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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49
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Isleroglu H, Turker I, Tokatli M, Koc B. Ultrasonic spray-freeze drying of partially purified microbial transglutaminase. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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