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Inter-laboratory Validation of an HPLC–MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02289-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractMicrobial transglutaminase (TG) is an enzyme isolated on an industrial scale from Streptomyces mobaraensis. Technical TG, a formulated powder, is primarily used to restructure meat in the meat-processing industry, typically at a 1% concentration and is often referred to as “meat glue.” In the European Union, meat restructured with TG requires the indication “formed meat” on the label according to Regulation (EU) No 1169/2011. In order to detect food fraud like the undeclared TG usage in meat and meat products, a qualitative mass spectrometric method using specific tryptic marker peptides has been published in 2017. Here the successful inter-laboratory validation and first-time standardization of a proteomics method for food control is described, which was subsequently included into the Official Collection of Analysis Methods according to the German Food and Feed Code (§ 64 LFGB). Thirteen laboratories from governmental, academic, and private institutions participated in the study, whereas four laboratories did not meet the minimal quality criteria and therefore their results had to be excluded. Three different test materials containing between 0.2 and 2% technical TG as well as blank samples were produced and tested. The laboratories used triple-quadrupole mass spectrometers from several vendors as well as quadrupole time-of-flight instruments. The detection of TG was considered to be positive, if three mass transitions for the marker peptides VTPPAEPLDR (TG-1) and SPFYSALR (TG-2), each, showed a signal-to-noise ratio of at least 3. The level of detection LOD95% for the median laboratory with intermediate performance was 0.31%, the false-positive rate was 0% and the false-negative rate was 2.1%.
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2
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Ahammed S, Liu F, Wu J, Khin MN, Yokoyama WH, Zhong F. Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106649] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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3
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Wang Z, Chen X, Wan J, Cao X. Study of Microbial Transglutaminase Partitioning in Thermo-pH–Responsive Aqueous Two-Phase Systems. Appl Biochem Biotechnol 2020; 192:1176-1190. [DOI: 10.1007/s12010-020-03394-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Accepted: 07/16/2020] [Indexed: 02/07/2023]
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4
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Mostafa HS. Microbial transglutaminase: An overview of recent applications in food and packaging. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1720660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Heba Sayed Mostafa
- Faculty of Agriculture, Department of Food Science, University of Cairo, Giza, Egypt
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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09601-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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6
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Song X, Shao C, Guo Y, Wang Y, Cai J. Improved the expression level of active transglutaminase by directional increasing copy of mtg gene in Pichia pastoris. BMC Biotechnol 2019; 19:54. [PMID: 31362722 PMCID: PMC6668168 DOI: 10.1186/s12896-019-0542-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Accepted: 07/05/2019] [Indexed: 12/31/2022] Open
Abstract
Background The microbial transglutaminase (MTG) is inactive when only the mature sequence is expressed in Pichia pastoris. Although co-expression of MTG and its N-terminal pro-peptide can obtain the active MTG, the enzyme activity was still low. One of the basic steps for strain improvement is to ensure a sufficient level of transcription of the heterologous gene, based on promoter strength and gene copy number. To date, high-copy-number recombinants of P. pastoris are achievable only by cloning of gene concatemers, so methods for rapid and reliable multicopy strains are therefore desirable. Results The coexpression strains harboring different copies mtg were obtained successfully by stepwise increasing Zeocin concentration based on the rDNA sequence of P. pastoris. The genome of coexpression strains with the highest enzyme activity was analyzed by real-time fluorescence quantitative PCR, and three copies of mtg gene (mtg-3c) was calculated according to the standard curve of gap and mtg genes (gap is regarded as the single-copy reference gene). The maximum enzyme activity of mtg-3c was up to 1.41 U/mL after being inducted for 72 h in 1 L flask under optimal culture conditions, and two protein bands were observed at the expected molecular weights (40 kDa and 5 kDa) by Western blot. Furthermore, among the strains detected, compared with mtg-2c, mtg-6c or mtg-8c, mtg-3c is the highest expression level and enzyme activity, implying that mtg-3c is the most suitable for co-expression pro-peptide and MTG. Conclusions This study provides an effective strategy for improving the expression level of active MTG by directional increasing of mtg copies in P. pastoris. Electronic supplementary material The online version of this article (10.1186/s12896-019-0542-6) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Xiaoping Song
- Department of Pharmacy, Anhui Medical College, Hefei, 230061, China. .,Anhui Engineering Research Center of Recombinant Protein Pharmaceutical Biotechnology, Hefei, 230022, China.
| | - Changsheng Shao
- Anhui Engineering Research Center of Recombinant Protein Pharmaceutical Biotechnology, Hefei, 230022, China
| | - Yugang Guo
- Institute of advanced technology, University of Science and Technology of China, Hefei, 230031, China.,Anhui Engineering Research Center of Recombinant Protein Pharmaceutical Biotechnology, Hefei, 230022, China
| | - Yajie Wang
- Department of Pharmacy, Anhui Medical College, Hefei, 230061, China
| | - Jingjing Cai
- Department of Pharmacy, Anhui Medical College, Hefei, 230061, China
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Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D. Self-association of casein studied using enzymatic cross-linking at different temperatures. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Wang L, Yu B, Wang R, Xie J. Biotechnological routes for transglutaminase production: Recent achievements, perspectives and limits. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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9
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Jin M, Chen Z, Wang Z, Huang J, Chang Z, Gao H. Separation of two microbial transglutaminase isomers from Streptomyces mobaraensis using pH-mediated cation exchange chromatography and their characterization. J Chromatogr B Analyt Technol Biomed Life Sci 2018; 1097-1098:111-118. [PMID: 30218918 DOI: 10.1016/j.jchromb.2018.09.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/04/2018] [Accepted: 09/02/2018] [Indexed: 11/29/2022]
Abstract
Microbial transglutaminase (MTGase) derived from Streptomyces mobaraensis has been widely used in the food, biotechnology and medicine fields. The lot-to-lot consistency and product stability of MTGase must be ensured. The structure and charge variants of MTGase can influence its bioactivity. In this study, MTGase isomers (MTG I1 and MTG I2) were found during the separation of MTGase by pH-mediated cation-exchange chromatography. MTG I1 and MTG I2 had the same molecular weight and N-terminal amino acid sequences, but they showed charge heterogeneity. The affinity of MTG I2 for substrates was higher than that of MTG I1, and the thermal stability and the acid-base tolerance of MTG I1 were significantly higher than that of MTG I2. Therefore, the ratio of MTG I1/MTG I2 was positively correlated with the stability of MTGase. The buffer pH and the ionic strength of the eluent had significant effects on the separation of MTG I1 and MTG I2, and the elution gradient steepness and column load showed little effect on the separation of the MTG I1 and MTG I2 peaks. We built a stable and repeatable separation method for MTG I1 and MTG I2. MTG I1 could transform into MTG I2, but MTG I2 was unable to transform into MTG I1, making the transformation of MTG I1 to MTG I2 was irreversible. When MTG I2 was removed from the MTGase, a portion of the MTG I1 could transform into MTG I2. Therefore, one way to increase the stability of MTGase was to reduce the transformation of MTG I1 to MTG I2.
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Affiliation(s)
- Mingfei Jin
- School of Life Sciences, East China Normal University, 500 Dongchuan Road, Shanghai 200241, China.
| | - Zhongshan Chen
- School of Life Sciences, East China Normal University, 500 Dongchuan Road, Shanghai 200241, China
| | - Zhizhen Wang
- Guangdong Guangya High School, No. 1 Xiwan Road, Guangzhou 510160, China
| | - Jing Huang
- School of Life Sciences, East China Normal University, 500 Dongchuan Road, Shanghai 200241, China.
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, 500 Dongchuan Road, Shanghai 200241, China.
| | - Hongliang Gao
- School of Life Sciences, East China Normal University, 500 Dongchuan Road, Shanghai 200241, China.
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Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1875892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this research, the synergistic effect of trisodium citrate (TSC) and microbial transglutaminase (TGase) treatment on the textural properties of acidified yak skim milk gels was investigated. TSC was added to yak skim milk to concentrations of 0, 20, and 40 mmol/L, followed by adjusting the pH to 6.7. The samples were incubated with TGase for the cross-linking reaction, after which the samples were acidified with 1.4% (w/v) gluconodelta-lactone (GDL) at 42°C for 4 h to form gels. The stiffness and water holding capacity (WHC) of gels exhibited higher values at 20 or 40 mmol/L than without TSC. The final storage modulus (G′) of yak milk gels was positively related to the concentration of TSC prior to TGase treatment. Cryoscanning electron microscopy observations showed that the gel networks were more rigid with higher TSC concentrations. Overall, TSC dissociated particles in yak milk into smaller ones. The newly formed particles in yak skim milk could form acid-induced gels with greater stiffness and higher WHC in the presence of TGase.
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11
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Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chem 2018; 245:620-632. [DOI: 10.1016/j.foodchem.2017.10.138] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/25/2017] [Accepted: 10/28/2017] [Indexed: 11/21/2022]
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13
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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Gharibzahedi SMT, Yousefi S, Chronakis IS. Microbial transglutaminase in noodle and pasta processing. Crit Rev Food Sci Nutr 2017; 59:313-327. [PMID: 28857615 DOI: 10.1080/10408398.2017.1367643] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products. Digestibility, nutritional and health aspects of the MTGase-enriched formulations are also reviewed with a vision toward physical functions and safety outcomes of MTGases isolated from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural characteristics of final products with the low- or high-protein flour. Compared with the control samples, the MTGase-supplemented products indicate slower digestion rates and better sensory and cooking properties without any remarkable color instability.
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Affiliation(s)
| | - Shima Yousefi
- b College of Food Science and Technology, Science and Research Branch , Islamic Azad University , Tehran , Iran
| | - Ioannis S Chronakis
- c Nano-Bio Science Research Group, DTU-Food , Technical University of Denmark , Soltofts Plads , Lyngby , Denmark
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15
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Li H, Cui Y, Zhang L, Zhang L, Liu H, Yu J. Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt. Food Sci Biotechnol 2017; 26:723-730. [PMID: 30263597 DOI: 10.1007/s10068-017-0083-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/01/2017] [Accepted: 01/31/2017] [Indexed: 12/30/2022] Open
Abstract
The requirements for the production of optimized Zea mays transglutaminase (TGZo) using Pichia pastoris GS115 (pPIC9K-tgzo) were optimized in this study. Plackett-Burman design was used to screen variables that significantly influence TGZo production. Oleic acid, methanol, and loading volume were identified as the most significant parameters. Central composite design was employed to determine the optimal level of these three parameters for TGZo production. Results showed that 1078 mU/mL of TGZo activity and 7.6 mg/L of TGZo production were obtained under conditions of 0.07% oleic acid, 1.31% methanol, and 7.36% loading volume. To explore the functional characteristics of TGZo, it was used in yogurt. It was found that the addition of TGZo could produce yogurt with stronger acid gel and higher consistency, cohesiveness, index of viscosity, and apparent viscosity than the untreated product. Therefore, TGZo can be used as a substitute for microbial transglutaminase in the yogurt, even in the food industry.
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Affiliation(s)
- Hongbo Li
- 1School of Food and Engineering and Biological Technology, Tianjin University of Science & Technology, Tianjin, 300457 China
| | - Yanhua Cui
- 2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 Heilongjiang China
| | - Lanwei Zhang
- 2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 Heilongjiang China
| | - Lili Zhang
- 3College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Hui Liu
- 2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 Heilongjiang China
| | - Jinghua Yu
- 1School of Food and Engineering and Biological Technology, Tianjin University of Science & Technology, Tianjin, 300457 China
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Javitt G, Ben-Barak-Zelas Z, Jerabek-Willemsen M, Fishman A. Constitutive expression of active microbial transglutaminase in Escherichia coli and comparative characterization to a known variant. BMC Biotechnol 2017; 17:23. [PMID: 28245818 PMCID: PMC5331659 DOI: 10.1186/s12896-017-0339-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Accepted: 02/15/2017] [Indexed: 01/11/2023] Open
Abstract
Background Microbial transglutaminase (mTG) is a robust enzyme catalyzing the formation of an isopeptide bond between glutamine and lysine residues. It has found use in food applications, pharmaceuticals, textiles, and biomedicine. Overexpression of soluble and active mTG in E. coli has been limited due to improper protein folding and requirement for proteolytic cleavage of the pro-domain. Furthermore, to integrate mTG more fully industrially and academically, thermostable and solvent-stable variants may be imperative. Results A novel expression system constitutively producing active mTG was designed. Wild-type (WT) mTG and a S2P variant had similar expression levels, comparable to previous studies. Kinetic constants were determined by a glutamate dehydrogenase-coupled assay, and the S2P variant showed an increased affinity and a doubled enzyme efficiency towards Z-Gln-Gly. The melting temperature (Tm) of the WT was determined by intrinsic fluorescence measurements to be 55.8 ± 0.1 °C and of the S2P variant to be 56.3 ± 0.4 °C and 45.5 ± 0.1 °C, showing a moderately different thermostability profile. Stability in water miscible organic solvents was determined for both the WT and S2P variant. Of the solvents tested, incubation of mTG in isopropanol for 24 h at 4 °C showed the strongest stabilizing effect with mTG retaining 61 and 72% activity for WT and S2P respectively in 70% isopropanol. Both enzymes also showed an increased initial activity in the presence of organic solvents with the highest activity increase in 40% DMSO. Nevertheless, both enzymes were inactivated in 70% of all organic solvents tested. Conclusions A constitutive expression system of active mTG in E. coli without downstream proteolytic cleavage processing was used for overexpression and characterization. High throughput techniques for testing thermostability and kinetics were useful in streamlining analysis and could be used in the future for quickly identifying beneficial mutants. Hitherto untested thermostability and stability of mTG in organic solvents was evaluated, which can pave the way for use of the enzyme in novel applications and processes.
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Affiliation(s)
- Gabe Javitt
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | - Zohar Ben-Barak-Zelas
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
| | | | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel.
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17
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Purification and characterization of a high-salt-resistant microbial transglutaminase from Streptomyces mobaraensis. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.molcatb.2016.07.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Domagała J, Najgebauer-Lejko D, Wieteska-Śliwa I, Sady M, Wszołek M, Bonczar G, Filipczak-Fiutak M. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3500-3507. [PMID: 26585165 DOI: 10.1002/jsfa.7534] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 10/22/2015] [Accepted: 11/17/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Transglutaminase (TGase) modifies milk proteins by cross-linking of caseins, with increased cheese yield being the main technological benefit. In the present work the influence of TGase addition in different concentrations (0, 1, 2 and 3 U g(-1) protein in the system) and under different incubation conditions (0 h, 40 °C/2 h, 25 °C/4 h and 5 °C/16 h) on the rennet coagulation time (RCT) and the comprehensive rennet gel properties were investigated. RESULTS Modification of milk proteins by TGase in a concentration-dependent manner caused longer RCT and lower gel firmness. The highest TGase concentration and incubation at 40 °C for 2 h resulted in the longest RCT and the lowest gel firmness. Rennet gels obtained from TGase modified milk were characterised by significantly lower values of texture parameters, lower syneresis and were composed of smaller casein micelles, thinner chains and smaller clusters than those obtained from the control milk. The content of whey proteins in the gel from modified milk was higher and the content of individual casein fractions in the milk samples and rennet gels decreased upon TGase modification. CONCLUSION Rennet cheese with modified textural and nutritional properties and improved yield can be obtained upon TGase modification but simultaneous addition of rennet and TGase is recommended. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Jacek Domagała
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Dorota Najgebauer-Lejko
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Ilona Wieteska-Śliwa
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Marek Sady
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Monika Wszołek
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Genowefa Bonczar
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Magda Filipczak-Fiutak
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
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Zhang S, Zhang L, Jiao Y, Luo X, Li H, Xin L, Xue C, Zhang Y, Yi H, Han X, Ma C. Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12115] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Shuang Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Lanwei Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Yuehua Jiao
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Xue Luo
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Hongbo Li
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Liang Xin
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Chaohui Xue
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Yingchun Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Huaxi Yi
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Xue Han
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin Heilongjiang 150090 China
| | - Chunli Ma
- Food College; Northeast Agricultural University; Harbin Heilongjiang 150030 China
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Li H, Cui Y, Zhang L, Yi H, Han X, Jiao Y, Du M, Fan R, Zhang S. Heterologous expression and purification of Zea mays transglutaminase in Pichia pastoris. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0206-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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21
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Li H, Cui Y, Zhang L, Luo X, Fan R, Xue C, Wang S, Liu W, Zhang S, Jiao Y, Du M, Yi H, Han X. Production of a transglutaminase from
Zea mays
in
Escherichia coli
and its impact on yoghurt properties. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12165] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hongbo Li
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Yanhua Cui
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Lanwei Zhang
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Xue Luo
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Rongbo Fan
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
- College of Food Science & Engineering Qingdao Agricultural University Qingdao 266109 Shandong China
| | - Chaohui Xue
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Shumei Wang
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Wenli Liu
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Shuang Zhang
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Yuehua Jiao
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Ming Du
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Huaxi Yi
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
| | - Xue Han
- School of Food Science and Engineering Harbin Institute of Technology 73 Huanghe Road Harbin 150090 Heilongjiang China
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Li H, Zhang L, Cui Y, Luo X, Xue C, Wang S, Jiao Y, Zhang S, Liu W, Fan R, Du M, Yi H, Han X. Characterization of recombinant Zea mays transglutaminase expressed in Pichia pastoris and its impact on full and non-fat yoghurts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1225-1230. [PMID: 24105803 DOI: 10.1002/jsfa.6402] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Revised: 08/29/2013] [Accepted: 09/17/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Transglutaminases catalyze post-translational modification of proteins by ε-(γ-glutamyl) links and covalent amide bonds. Research on properties and applications of plant transglutaminases is less developed than in animals and micro-organisms. In a previous study, optimized Zea mays transglutaminase was purified from recombinant Pichia pastoris strain. The main objective of the present study was to characterize this enzyme and assess its effect on the properties of yoghurt. RESULTS The purified recombinant transglutaminase presented a Km of 3.98 µmol L(-1) and a Vmax of 2711 min(-1) by the fluorometric method. The enzyme was stable after incubation for 30 min below 50 °C and over a broad pH range of 5-8 at -20 °C for 12 h. The results showed that the crosslinking reaction catalyzed by this enzyme could effectively improve the properties of full and non-fat yoghurts. Also, the properties of non-fat yoghurt could be improved similar to the full-fat product by recombinant transglutaminase. CONCLUSION The application of recombinant transglutaminase in yoghurt indicated that this enzyme could be used as a substitute for microbial transglutaminase in the production of yoghurt, thus providing experimental evidence for the future application of plant transglutaminases in the food industry.
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Affiliation(s)
- Hongbo Li
- School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, Heilongjiang, China
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