Effect Of Transglutaminase Research Articles

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration.

Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calcium phosphate, promoting reversible dissociation of micellar β-casein into the serum phase, and thus into permeate, during MF. Crosslinking of casein proteins using transglutaminase was studied as an approach to reduce the permeation of casein monomers, which typically results in reduced yield of protein in the retentate fraction. Two treatments (a) 5 °C/24 h (TA) and (b) 40 °C/90 min (TB), were applied to the feed before filtration at 5 °C, with a 0.1 µm membrane. Flux was high for TA treatment possibly due to the stabilising effect of transglutaminase on casein micelles. It is likely that formation of isopeptide bonds within and on the surface of micelles results in the micelles being less readily available for protein-protein and protein–membrane interactions, resulting in less resistance to membrane pores and flow passage, thereby conferring higher permeate flux. The results also showed that permeation of casein monomers into the permeate was significantly reduced after both enzymatic treatments as compared to control feed due to the reduced molecular mobility of soluble casein, mainly β-casein, caused by transglutaminase crosslinking.

Effect of transglutaminase on fresh cheese quality propertises using citric acid as a coagulant

The purpose of this study was to evaluate the effect of microbial transglutaminase (MTGase) on cheese quality properties using citric acid as a coagulant agent. The experimental results showed that citric acid has a temperature-dependent ability to agglomerate milk proteins. The process of protein coagulation at 50°C by citric acid (2.0%) gave fresh cheese with yield production (% H), dry matter content (% TS) and cheese solids yield (CSY) of 12.81%, 41.17%, 38.73%, respectively. The reconstituted milk was incubated with MTGase under different conditions of enzyme concentration (0-6.0 IU / g protein), processing temperature (30-50 °C) and time (60-180 min.). Enzyme treatment at 37 °C with enzyme concentration of 2 IU/g protein for 2 hrs showed the highest values of yield (15.03%), dry matter content (46.96%) and cheese solids yield (46.83%). Analytical results of the sensory score, acidity, whey separation and color difference of fresh cheese samples during storage (28 days) showed that using MTGase better maintained the quality of the product. Furthermore, MTGase also improved water holding capacity (reduced whey separation) during storage and did not affect the color of fresh cheese products. Moreover, the physicochemical and microbiological parameters of the product were also determined. The results showed that the quality of fresh cheese coagulated by citric acid met CODEX STAN 221-2001 for unripened cheese including fresh cheese.

The effect of transglutaminase on gluten-free soy bread baked using ohmic heating

This study aims to compare the quality of gluten-free bread made from black soybean flour using and without transglutaminase (TGase) baked using ohmic heating technology. Parameters of bread quality observed were specific volume, moisture content, texture profile analysis, porosity, and color. To understand the changes in the ohmic heating process parameters during baking, an evaluation of temperature, electrical conductivity, current intensity, electrical power parameters was carried out. To analyze the data, the independent sample t-test method was used. The results obtained indicate that the addition of TGase affects the characteristics of the bread and process parameters during baking with ohmic heating. Bread with the addition of TGase has an increase in volume, texture, moisture content, and porosity of the bread that is better than without the addition of TGase. Based on the parameter process, the rate of increase in temperature, electrical conductivity, current, and power intensity is highly affected by the addition TGase. Electrical conductivity increases linearly with increasing temperature.

EFFECT OF TRANSGLUTAMINASE TREATMENTON TRANSITION OF SOLIDS FROM MILK TO CHEESE

Transglutaminase is an enzyme that forms cross-links between protein molecules and affects such protein properties as the ability to gel, thermal stability, water retention, etc. One of the important tasks of the food industry is to increase the yield of products, in particular soft cheeses, in the production of which a significant part of the whey with dissolved substances is separated from milk. Therefore, the aim of the work was to study the effect of transglutaminase on the transition of milk solids to cheese, depending on the stage of application of the enzyme. Transglutaminase in an amount of 0.05% by weight of milk (1.6 units in terms of 1 g of protein) was introduced in two versions: simultaneously with the milk-clotting enzyme and after cutting the clot. It was found that the use of transglutaminase does not affect the duration of acid-rennet coagulation of milk. The data obtained indicate that when transglutaminase is introduced into milk simultaneously with the milk-converting enzyme, the transition of milk solids to cheese increases by 5.15%, including fat by 3.07%, compared to samples without transglutaminase. When transglutaminase is added at the stage of processing the clot, a denser consistency of cheese is formed.

Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product

Surimi gelation at < 40 °C is termed “suwari”. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines. To solve them, effects of transglutaminase and protease inhibitors on suwari gelation properties of Alaska pollock surimi were investigated at 25 °C. Furthermore, thermal gelation properties of surimi after the suwari suppression were studied for preparing gel products with superior physical properties. A 1.0 g/100 g N-ethylmaleimide (NEM) or ethylene glycol tetraacetic acid (EGTA) significantly suppressed suwari at 25 °C for 24 h. The surimi gel with 1.0 g/100 g NEM exhibited superior breaking properties, whereas those of the gel with 1.0 g/100 g EGTA deteriorated upon suwari suppression followed by heating at 90 °C. Adding 10 μmol/L cysteine protease inhibitors, such as NEM or E−64, suppressed the peptide generation in surimi at 25 °C (1.7–2.5 μg/mL) compared to that in the control sample (12.2 μg/mL). Therefore, the inhibition of both transglutaminase and cysteine protease activities was essential for prolonged suppression of the suwari phenomenon and obtaining the heat-induced surimi gel with superior physical properties after the long-term suwari suppression.

Effect of Transglutaminase on the Properties of Films Prepared from Chitosan and Gelatin

Effect of Transglutaminase on the Properties of Films Prepared from Chitosan and Gelatin

The Effect of Transglutaminase 2 on Proliferation, Migration and Invasion of Salivary Gland Tumor Cell Line

The Effect of Transglutaminase 2 on Proliferation, Migration and Invasion of Salivary Gland Tumor Cell Line

Effect of transglutaminase on quality properties of fresh cheese

Graph Microbial transglutaminase (MTGase) is an enzyme widely used in the food industry. In this study, MTGase had been applied to produce fresh cheese made from whole milk powder. To evaluate the impact of factors in reconstituted milk under the treatment of MTGase, a set of 18 experiments was conducted. Besides, a response surface methodology (a central composite design) was applied to evaluate the quality properties of fresh cheese according to the objective functions of hardness, yield, protein content, total solid content, and sensory evaluation score. In detail, enzyme concentration (0.6-3.0U/g protein), reaction temperature (30-60°C), and reaction time (1.5-6.0h) were three factors used in this model. The results showed that all these functions reached the optimal values at treated temperature, reaction time, and enzyme concentration of 36.14°C, 4.53h, and 2.59U/g protein, respectively. Furthermore, scanning electronic micrographs also showed that the network structure of the experimental products became more uniform under enzymatic treatment. The quality properties of fresh cheese (sensory evaluation score, syneresis, acidity, and the total number of lactic acid bacteria) met the CODEX STAN 243-2003 revised 2010 for the fermented milk products. Generally, following 28 days of storage, the quality properties of fresh cheese samples are stable.

The effects of transglutaminase on the qualitative properties of different pastırma types

The aim of the study was to determine the effect of microbial transglutaminase enzyme (MTgase) on the volatile compound (VC) profile, free amino acid (FAA) composition, maximum cutting force and aw of pastırma types (sırt, kuşgömü, şekerpare, kürek, and bohça). In addition, changes in pH, TBARS and instrumental color values during cold storage under MAP (70% N2 + 30% CO2) were examined for 6 months. Transglutaminase caused a decrease in the level of VCs. These treatment had a significant effect on FAA composition. VCs and FAA were affected by pastırma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastırma types. Four pastırma types (sırt, kuşgömü, kürek and bohça) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastırma types. In all pastırma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition.

Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

Textural defects (including syneresis and poor consistency) often occur in yogurt gels produced from yak milk. In this research, the synergistic effects of transglutaminase (TGase) and heating pH on the textural properties of acidified yak skim milk gels, as well as the related mechanism of action, were investigated. The pH values of yak skim milk were adjusted to 6.3, 6.7, and 7.1, respectively. The samples were heated at 80°C for 30 min and then cooled to 42°C. After treatment with different contents of TGase (0, 3, and 10 U TGase per gram proteins), the samples were acidified with glucono-delta-lactone. For a given TGase content, the final storage modulus (G′) of gels was positively related to the heating pH, whereas the opposite trend was observed for the gelation time. This effect was obvious between pH 6.3 and 6.7. At a definite heating pH value, the final G′ of the gels was highest at 3 U TGase per gram proteins. The highest water holding capacity and firmness value were observed in gels prepared using pH 7.1 and 3 U TGase per gram proteins. In the samples treated with 3 U TGase per gram proteins (preheating pH 7.1), more rigid network structures were seen in the gel than 0 or 10 U TGase per gram proteins. Therefore, adjusting the heating pH values and TGase contents is an effective way of improving the textural properties of yak milk gels.

The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase

The purpose of this study was to evaluate the gel properties and gastric digestion of tofu made by combining transglutaminase (TGase) with lactic acid bacteria (LAB). TGase (0–7 U/g) significantly grew the tofu texture and water holding capacity, a significantly positive correlation between the hardness (R2 = 0.78, P < 0.05), chewiness (R2 = 0.72, P < 0.05), and WHC (R2 = 0.71, P < 0.05) with TGase amount was found. When the TGase was 4 U/g, the tofu had the highest hardness ((45.89 ± 0.88) g) and WHC ((76.56 ± 2.40)%). A negative correlations between surface hydrophobicity and free sulphydryl content values of tofu with TGase amount were detected (R2 = −0.90, −0.93, P < 0.01). With the extension of digestion time, the content of free amino acids (FAC) in tofu increased. It was found that the Logistic equation could be used to fit the relationship (an S-shaped curve) between FAC content (P) and the digestion time (t) of tofu. The equation was as follow: (P=KP0P0+(K−P0)e−rKt) (R2 = 0.964–0.998). Digestibility could be altered by controlling the amount of TGase and the structure of 2 U/g - tofu was in favor of the gastric digestion. The results of this study indicated that incorporation of TGase into tofu affects its digestibility and a theoretical foundation of tofu gastric digestion was established.

Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking

Low-environment-sensitive nanoparticles were prepared by enzymatic cross-linking of electrostatic complexes of dextran-grafted whey protein isolate (WPI-Dextran) and chondroitin sulfate (ChS). The effect of transglutaminase (TG) and laccase cross-linking on nanoparticle stability was investigated. Covalent TG cross-linking and grafted dextran cooperatively contributed to the stability of nanoparticles against dissociation and aggregation under various harsh environmental conditions (sharply varying pH, high ionic strength, high temperature, and their combined effects). However, fragmentation induced by laccase treatment did not promote nanoparticle stability. Structural characterization showed that the compact structure promoted by TG-induced covalent isopeptide bonds repressed dissociation against varying environmental conditions and thermal-induced aggregation. Furthermore, the increasing α-helix and decreasing random coil contents benefited the formation of disulfide bonds, further contributing to the enhanced stability of nanoparticles cross-linked by TG, whereas weak hydrophobic interactions and hydrogen bonding as evidenced by the increase in β-sheet and microenvironmental changes were not able to maintain the stability of nanoparticles treated with laccase. Encapsulated cinnamaldehyde presented sustained release from TG-cross-linked nanoparticles, and the bioaccessibility was considerably enhanced to 50.7%. This research developed a novel mild strategy to enhance nanoparticle stability in harsh environments and digestive conditions, which could be an effective delivery vehicle for hydrophobic nutrients and drug applications in food and pharmaceutical industries.

Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation

In the present study, the effect of transglutaminase (TGase) concentration on the physical and oxidative stabilities of filled hydrogel particles created by biopolymer phase separation was investigated. The results showed that filled hydrogels had relatively smaller particle sizes, higher absolute zeta-potentials, higher interfacial layer thicknesses and lightness values with the increasing of TGase concentration (P < 0.05), as evidenced by the apparent viscosity and viscoelasticity behavior. However, the relatively higher TGase concentration promoted the protein aggregation, which weakens the protection of the surface protein layer, having the negatively impacted the physical stability of filled hydrogels. Microstructural images which obtained via cryo-scanning electron microscopy also verified the above results. In particular, it is noted that filled hydrogels displayed the lowest degrees of lipid and protein oxidation during 10 days of storage (P < 0.05) at TGase concentration of 10 U/g. Prevention against oxidation was attributed mainly to TGase crosslinking of protein molecules on the surface of droplets, which likely provided a denser interface around lipid droplets. Our results indicated that TGase was a favourable agent to crosslink protein on the surface of lipid and improve the physical and oxidative stability of filled hydrogel particles.

Effect of Transglutaminase and Egg White on Functional Properties and Microstructure of Fish Paneer from Tilapia and Common Carp

Effect of Transglutaminase and Egg White on Functional Properties and Microstructure of Fish Paneer from Tilapia and Common Carp

STUDY OF TECHNOLOGICAL FEATURES OF USE OF ACYLTRANSFERASE IN THE PRODUCTION OF DAIRY PRODUCTS

The article presents the results of studies on the effect of transglutaminase on the technological process of dairy production. An increase in the duration of fermentation and a slowdown in the increase in acidity with the addition of transglutaminase have been established. The higher viscosity of dairy products produced using transglutaminase and a lower increase in titratable acidity during storage were determined.

STUDY OF TECHNOLOGICAL FEATURES OF USE OF ACYLTRANSFERASE IN THE PRODUCTION OF DAIRY PRODUCTS

The article presents the results of studies on the effect of transglutaminase on the technological process of dairy production. An increase in the duration of fermentation and a slowdown in the increase in acidity with the addition of transglutaminase have been established. The higher viscosity of dairy products produced using transglutaminase and a lower increase in titratable acidity during storage were determined.

High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure

At present, the quality of the peanut protein-based meat substitutes developed by high-moisture extrusion process still cannot fully meet the consumers’ requirements from the aspect of the fiber strength. In this study, the peanut protein was modified by the transglutaminase (TGase) and then extruded under a high moisture condition (55%). Effect of TGase on the mechanics of the process forming a fibrous structure were investigated. Results showed that during the high-moisture extrusion process, the TGase can improve the sensory properties by affecting the layered structure forming speed of peanut protein, but excessive TGase (more than 0.2%) would accelerate the cross-linking, which was not conducive to the rearrangement of protein molecules and the improvement of the fibrous structure. In the extruder barrel, TGase can promote the unfolding, aggregating, and cross-linking of the disorderly arranged protein molecular chains, and help to break the hydrogen bonds and disulfide bonds, but enhance the hydrophobic interactions. Moreover, the TGase made the arachin molecular chains more flexible, which was beneficial to the subsequent rearrangement. In the die, during the rearrangement of the protein molecules, the addition of 0.1% or 0.2% TGase can promote to form new hydrogen bonds and disulfide bonds to stabilize the protein conformation. From the cooling zone to the extrudate, the TGase was beneficial to the stretching of protein molecular chains and would promote to synthesize the larger protein subunits (66 kDa). Under the effect of TGase, the main forces maintaining the fibrous structure were converted into the hydrophobic interactions, hydrogen bonds, and disulfide bonds. At the same time, after modified by the TGase, the proportion of four protein secondary structures was presented as β-sheet > α-helix > β-turn > random coil structure. Therefore, the mechanism of the process for forming a fibrous structure of peanut protein with different aggregation degree modified by TGase has been clarified, which will be helpful for improving the quality of peanut protein-based meat substitutes.

The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs

The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p > .05). Transglutaminase decreased the cooking loss of meatball samples (p < .05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry.

Effect of Transglutaminase on the Quality of Gluten-free Grain Steamed Buns

Gluten-free steamed buns were made from rice flour and soybean flour with transglutaminase (TG enzyme) as additives to investigate the effect of TG enzyme on the quality of steamed buns. The results showed that when the TG enzyme dosage was 2.0%, the steamed buns had a lower hardness of 5458.43 and a larger elasticity of 0.85, at which time the gluten-free grain dough had a higher elasticity and viscosity, and the brightness of the steamed buns was enhanced. With the addition of TG enzymes, the quality of gluten-free grain steamed buns has been improved, which provides a basis for the future research and development of gluten-free grain steamed buns.

Rennet type and microbial transglutaminase in cheese: effect on sensory properties

The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant chymosin) and microbial transglutaminase on sensory properties. Results show that cheese coagulated with vegetal rennet exuded the highest amount of whey. Cheeses obtained using transglutaminase were less grainy, more soluble, creamier and showed a greater milk intensity and fresh cheese aroma. The effect of transglutaminase on moisture and persistency was different depending on the type of coagulant used. It can be concluded that microbial transglutaminase is a useful tool to modify sensory characteristics of cheese traditionally coagulated with animal rennet.