Application Of Transglutaminase Research Articles

Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality

Gluten-free (GF) bread based on starch has low sensory quality and stales faster than conventional wheat bread. At the same time, it is characterized by low nutritional value. Buckwheat flour can be used as an ingredient of GF bread improving favourably its nutritional properties. The application of transglutaminase (TG) that modifies proteins through cross-linking can further improve the overall quality of GF bread. In the present study, we investigated the effectiveness of TG used together with various doses of buckwheat sourdough, prepared using starter cultures L. plantarum ŁOCK 860 and L. brevis ŁOCK 1267, on the quality features of GF buckwheat bread. Compared to control, the exclusive addition of sourdough reduced significantly (p < 0.05) the specific volume of the bread, whereas the crumb was more cohesive and springy with a parallel TG addition. The crumb had lower density, similar to that of conventional bread. The flavor and aroma of the GF buckwheat bread were also improved noticeably. The use of sourdough had a significant effect on the mechanical properties of the crumb. Its structure became more springy. Moreover, the overall sensory quality of experimental bread increased, as the characteristic bitter aftertaste of buckwheat was less noticeable. In conclusion, the simultaneous use of buckwheat sourdough and TG had a positive effect on the total quality score which can lead to the increased sensory acceptability of the GF buckwheat bread.

Application of transglutaminase in moulded food processing from waterlogged fish raw materials

Application conditions of the ACTIVA® TG-TI transglutaminase combined with setting agents (gelatine and chitosans of various modifications) are substantiated for moulded food processing from waterlogged fish raw materials targeted by deep-water fishery, i.e. giant grenadier (Albatrossia pectoralis). It was shown that combining different setting agents ensures time reduction of gel formation with a minor change in their development and melting temperatures. Adding an enzyme preparation leads to the formation of thermostable gels with a 1.5-fold increased strength. When forming gels from the grenadier muscle tissue in the presence of setting agents of different concentrations, the quality of soluble muscle proteins reduces, most prominently with gelatine and chitosan ascorbate. Physicochemical parameters of the structured gels prepared from the muscle tissue of giant grenadier (moisture retention capacity, tensile strength, water activity) and their organoleptic profiles were measured. Based on the results, we have shown that adding 3% of gela-tine, 0.06% of high-molecular chitosan and 1% of transglutaminase may be employed for processing moulded fish products. The digestibility of the protein components in obtained samples did not depend on fermentation. The overall protein deposition was between 0.38 and 0.56% of the sample mass. The total biological value of samples ranged from 78 to 134% when studying their effect on the growth of T. pyriformis testing culture.

Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review.

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.

DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ

Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P&amp;lt;0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.

Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities

A formulation with rice flour as the major component to manufacture white salted noodles was developed. However, rice flour is not suitable for the manufacture of white salted noodles due to the lack of gluten proteins. With the application of transglutaminase (TGase) to catalyze the formation of covalent cross-linking bonds between protein molecules and with the incorporation of vital gluten and wheat flour to increase the protein content and to mimic the color and sensory characteristics, white salted noodles with rice flour, vital gluten and wheat flour at the ratio of 80:10:10 were obtained. Noodles prepared without TGase showed significantly (p<0.05) higher peak viscosity, breakdown viscosity, final viscosity, and setback viscosity than noodles prepared with TGase in rapid viscosity analysis. The addition levels of TGase were 0.5, 1.0, 1.5 and 2.0% (w/w, total flour weight). With the exception of adhesiveness, TGase levels were significantly (p<0.05) correlated with texture profile analysis parameters including hardness, springiness, cohesiveness, gumminess, chewiness and resilience. While the free amino acid contents of raw noodles decreased as the amount of TGase increased, the cooking loss was significantly (p<0.05) decreased. While the appearance, color, and aroma were not significantly (p ≥ 0.05) different from commercial noodles, the sensory evaluation showed that noodles with 1.5% TGase had the best overall acceptability. Collectively, good quality white salted noodles with relatively large amount of rice flour without pre-gelatinization can be made.

Characterization of Endogenous Transglutaminase Enzyme of Yellow Pike Conger’s Liver

Transglutaminases have been found in various living organism, such as mammals, plants, &lt;br /&gt;microorganisms, and marine organisms including fishes. Transglutaminases have many various functions&lt;br /&gt;such as food properties, non-food properties and pharmacologies. This research aimed to characterize&lt;br /&gt;transglutaminase that obtained from byproducts of yellow pike conger (Congresox talabon) such as&lt;br /&gt;catadromous fish of yellow pike conger’s liver. The characteristic of transglutaminase had the possibility&lt;br /&gt;to know the optimum condition in application of transglutaminase from liver of yellow pike conger such&lt;br /&gt;as food processing industry, non-food industry and pharmacological application. A yield of yellow pike&lt;br /&gt;conger’s liver was 0.88±0.11%. Specific activity of remang fish liver weighing 10 grams was 1,375 U/mg.&lt;br /&gt;Characteristic crude transglutaminase from liver of yellow pike conger had optimum pH at 7.5; optimum&lt;br /&gt;temperature at 50°C, transglutaminase activity increased on Mg&lt;br /&gt;2+&lt;br /&gt; ion dependent and crude transglutaminase &lt;br /&gt;had molecular weight of 27.48; 37.00; 69.51; 78.89; 88.18; 108.45; 134.10; dan 172.12 kDa.&lt;br /&gt;&lt;br /&gt;

Structure and Property Changes of Transglutaminase-Induced Modification of Sodium Caseinate in the Presence of Oligochitosan of 5 kDa

Sodium caseinate was modified by transglutaminase-catalyzed reaction in the presence of oligochitosan of 5 kDa at two different levels, aiming to generate two glycated and crosslinked caseinate products (GC-caseinate I and II) and to clarify their respective structure and property changes. Electrophoretic analysis with aid of protein and saccharide staining confirmed that both GC-caseinate I and II were glycated and crosslinked protein products, while high-performance liquid chromatrography analysis demonstrated that both GC-caseinate I and II contained glucosamine (12.8 and 30.8 g/kg protein, respectively). In comparison with sodium caseinate, GC-caseinate I and II also contained less reactable –NH2 groups (0.50 and 0.52 versus 0.62 mol/kg protein), more –OH groups in their molecules, but they had more ordered secondary structure than sodium caseinate. In addition, GC-caseinate I and II showed higher water-binding capacity, larger hydrodynamic radius (173.9 and 168.2 versus 145.3 nm), and larger negative zeta-potential (–32.9 and –30.9 versus –27.6 mV) in aqueous dispersions, but they exhibited lower thermal stability (namely, greater mass loss) at temperature higher than 286ºC. Oligochitosan-glycated sodium caseinate at lower and higher extents was observed to be unfavorable and favorable to the in vitro digestibility of GC-caseinate I and II, respectively. It is concluded that application of transglutaminase and the oligochitosan can modify structure and property of sodium caseinate to generate new protein ingredients with good hydration and colloidal stability.

Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh

AbstractIn this study, the effect of enzyme transglutaminase on physicochemical and sensory characteristics of the fermented milk drink, Doogh, was investigated. Also, the influence of two preparation methods, i.e., water addition to yoghurt as a common method and fermentation of diluted milk as an alternative, was studied. The enzyme was applied into the skim milk either before or after pasteurization followed by thermal inactivation. Doogh prepared by fermentation of diluted milk resulted in more stable products with less phase separation. Enzymatic treatment after pasteurization of milk followed by water addition and fermentation yielded the least phase separation during storage. Doogh stability was associated with improvement of other physicochemical properties of the product such as increase in the apparent viscosity, storage modulus and uniformity of particles accompanied by whiter appearance and finer meshed network and smaller pores in their microscopic structure. Enzymatic treatment resulted in lower sensory scores evaluated by panelists.Practical ApplicationsFermented milk drinks, including the Iranian Doogh, are healthy and refreshing beverages. Serum separation is the main textural defect in these types of products. Transglutaminase, a cross‐linking enzyme, can be used to improve the physicochemical characteristics of Doogh. Application of transglutaminase after pasteurization in water‐added milk as an alteration in industrial processing causes more stable product, less energy consumption especially at the cooling step and faster preparation. In Doogh manufacturing, transglutaminase must be inactive to prevent forming protein clots during storage; therefore, transglutaminase cannot be added simultaneously with starter culture in this case.

Aplicación de la Enzima Transglutaminasa en Salmón, Reineta y Pulpo

The use of the transglutaminase enzyme Activa EB in three Chilean marine species: salmon, octopus and reineta has been studied. In these species the enzyme has been used with the goal of obtaining original and attractive products, without causing alteration in their organoleptic characteristics. The meat of the salmon, octopus and reineta has been restructured in molded forms; joining of salmon and reineta filets; fixing of the salmon filet with gapping problems and joining of restructured salmon in the form of rolls with its skin. Once the products have been obtained sensory analysis was performed. The results show that there is no difference between the organoleptic characteristics that are known for these species and the characteristics presented by the products elaborated with the enzyme, giving the possibility of adding value to products considered in the industry as waste products. The application of transglutaminase in octopus and reineta has not been previously described in the literature before.

Microbial transglutaminase and its application in the food industry. A review

The extremely high costs of manufacturing transglutaminase from animal origin (EC 2.3.2.13) have prompted scientists to search for new sources of this enzyme. Interdisciplinary efforts have been aimed at producing enzymes synthesised by microorganisms which may have a wider scope of use. Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products. In 1989, microbial transglutaminase was isolated from Streptoverticillium sp. Its characterisation indicated that this isoform could be extremely useful as a biotechnological tool in the food industry. Currently, enzymatic preparations are used in almost all industrial branches because of their wide variety and low costs associated with their biotechnical production processes. This paper presents an overview of the literature addressing the characteristics and applications of transglutaminase.

Enzyme-mediated Crosslinking of Wool. Part I: Transglutaminase

Felting shrinkage of wool fabric can be controlled by oxidation and protease treatment, however, strength loss usually results. The Agricultural Research Service (ARS) process, providing bleaching, biopolishing, and shrinkage control by peroxycarboximidic acid oxidation and selective enzyme digestion of wool's scales can cause 10 to 18% strength loss. After ARS processing 3 to 5% fabric strength was regained with application of transglutaminase (TG). The TG reactivity involves the transferase-mediated, acyltransfer reaction between glutamine and lysine with the formation of carboxylamide groups of peptide-bound glutamine in wool keratin. Changes in the specular reflectance Fourier transform infrared spectra of the amide I and II regions attributed to the functional groups involved in the transamidation reaction provided evidence that cross-linking through TG had occurred in the fabrics. Optical and fluorescence microscopy showed no influence of TG on the anionic charge imparted by peroxycarboximidic acid oxidation and no influence of TG on the scale smoothing or removal of the enzymatic digestion involved in the ARS process. Confocal microscopy revealed the abundant presence of amine groups in the TG-treated fibers. Thus there is evidence that ARS-processed keratin substrates in the solid state can be self-cross-linked and that they have potential for further reactivity.

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

ABSTRACTOne of the main problems associated with gluten‐free bread is obtaining a good structure. Transglutaminase (TGase), an enzyme that catalyzes acyl‐transfer reactions through which proteins can be cross‐linked could be a way to improve the structure of gluten‐free breads. The objective of this study was to evaluate the impact of TGase at different levels (0, 0.1, 1, and 10 U of TGase/g of protein) on the quality of gluten‐free bread. The recipe consisted of white rice flour (relative amount: 35), potato starch (30), corn flour (22.5), xanthan gum (1), and various protein sources (skim milk powder [SMP] [12.5], soya flour, and egg powder). The influence of the various proteins in combination with the different addition levels of TGase on bread quality (% bake loss, specific volume, color, texture, image characteristics, and total moisture) was determined. Confocal laser‐scanning microscopy (CLSM) was used to evaluate the influence of TGase on the microstructure of the bread. Baking tests showed that TGase had an effect on the specific volume of the bread. For instance, the SMP bread with 10 U of enzyme contained the most compact structure, which was reflected in the crumb texture profile analysis results (highest values) (P &lt; 0.05), digital image analysis (highest level of cells/cm2) (P &lt; 0.05), and CLSM micrographs (network formation). Finally, it can be concluded that it is possible to form a protein network in gluten‐free bread with the addition of TGase. However the efficiency of the enzyme is dependent on both the protein source and the level of enzyme concentration.

Properties and applications of microbial transglutaminase.

Some properties and applications of the transglutaminase (TGase) referred to as microbial TGase (MTGase), derived from a variant of Streptomyces mobaraensis (formerly classified as Streptoverticillium mobaraense), are described. MTGase cross-linked most food proteins, such as caseins, soybean globulins, gluten, actin, myosins, and egg proteins, as efficiently as mammalian TGases by forming an epsilon-(gamma-glutamyl)lysine bond. However, unlike many other TGases, MTGase is calcium-independent and has a relatively low molecular weight. Both of these properties are of advantage in industrial applications; a number of studies have illustrated the potential of MTGase in food processing and other areas. The crystal structure of MTGase has been solved. It provides basic structural information on the MTGase and accounts well for its characteristics. Moreover, an efficient method for producing extracellular MTGase has been established using Corynebacterium glutamicum. MTGase may be expected to find many uses in both food and non-food applications.

Application of transglutaminase and fermizyme for sensory quality improvement of pastry.

The objective of the model experiment was to find out the improving effect of two selected enzymes, transglutaminase (i) and fermizyme (ii), added at different concentrations of 4.5 mg and 7.5 mg/300 g flour (i) and 15 mg and 60 mg/300 g flour (ii) to the pastry dough on the quality of end products. The investigation was aimed to observe some changes of the sensory parameters (sensory profile) of pastry produced from the freezer-stored dough (-18 +/- 2 degrees C/0, 1, 7 and 14 days), namely shape (camber), odour, taste, crust colour (thickness/hardness), crumb elasticity (porosity, colour, hardness), adhesiveness to palate, etc. It has been ascertained that the sensory quality is favourably affected by the addition of the lower concentration of both enzymes: transglutaminase, 4.5 mg/300 g flour and fermizyme, 15 mg/300 g flour in comparison to the control without enzymes. The cambering ratio values and other sensory profile parameters of pastry gradually decreased during the freezer storage of dough. The best sensory evaluation of both kinds of pastry was achieved after a one-day storage of doughs.

TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY

Transglutaminase is an enzyme that forms crosslinks between protein molecules. This crosslinkage has unique effects on protein properties, gelation capability, thermal stability, water-holding capacity, etc. A transglutaminase has been isolated from Streptoverticillium sp., and its practical use in the food industry realized. Transglutaminase is now widely used in seafood, surimi products, meat products, noodles/pasta, dairy products, baked goods, and so on. It has great potential to improve the firmness, elasticity, viscosity, heat stability, and water-holding capacity of prepared foods through the mild enzyme reaction. The overall applications of transglutaminase in the food industry are reviewed.

肉および肉製品へのトランスグルタミナーゼの応用に関する研究（第２報） ミオシンＢ，ミオシンおよびアクチンのゲル化に及ぼす微生物由来トランスグルタミナーゼの影響

肉および肉製品へのトランスグルタミナーゼの応用に関する研究（第２報） ミオシンＢ，ミオシンおよびアクチンのゲル化に及ぼす微生物由来トランスグルタミナーゼの影響