Efficient purification of transglutaminase from recombinant Streptomyces platensis at various scales

Lin, Shihpin; Hsieh, Yi-Fang; Wang, Peiming; Chu, Wen-Shen

doi:10.1007/s10529-006-9205-5

Cited by 11 publications

(7 citation statements)

References 12 publications

(21 reference statements)

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“…In turn, Lin et al (2007) developed a quick and relatively simple system of purifying recombinant transglutaminase from the S . lividans 25–2 strain.…”

Section: Technological Processmentioning

confidence: 99%

“…C23610.77Bourneow et al (2001) Providencia sp. C11120.92Bourneow et al (2001) Streptoverticillium mobaraense 0.9–3.4Bourneow et al (2012); Zheng et al (2002); Zhu et al (1996); Gerber et al (1994); Ando et al (1989) Streptomyces platensis M52180.66Lin et al (2006) Streptomyces hygroscopicus n/aCui et al (2007) Streptomyces lividans n/aLin et al (2004, 2007) Streptomyces lividans JT46/pAE0532.2Lin et al (2006) Streptomyces lydicus 1.3Bourneow et al (2001) Streptomyces platensis 1.4Lin et al (2006); Bourneow et al (2001) Streptomyces sioyansis 3.3Bourneow et al (2001) Streptoverticillium griseocarneum 1.46Gerber et al (1994); Lin et al (2003) Streptoverticillium ladakanum NRRL–31910.28–1.55Téllez-Luis et al (2004a, b) Streptoverticillium sp. s–81121.46Kanaji et al (1993)…”

Section: Introductionmentioning

confidence: 99%

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

2013

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

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“…In turn, Lin et al (2007) developed a quick and relatively simple system of purifying recombinant transglutaminase from the S . lividans 25–2 strain.…”

Section: Technological Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

2013

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“…Streptomyces has been reported to produce TGase with low specific activities ranging from 0.13 to 0.28 U/mg of protein in the culture (Ando et al, 1989;Gerber et al, 1994;Cui et al, 2007). Other reports discovered that the recombinant strains could produce active TGase with higher specific activities (Lin et al, 2007;Yu et al, 2008). Because of the risk of recom-binant strains, however, optimizing the production of TGase from wild strain becomes necessary.…”

Section: Purification Of Tgasementioning

confidence: 99%

Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt

Zhang

et al. 2012

Journal of Dairy Science

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Streptomyces transglutaminase (TGase) purified from high-salt medium was characterized and applied into yak yogurts. The purified enzyme presented a Michaelis constant of 40.47 mmol and a maximum velocity of 44.44 U/mg of protein for N-carboxybenzoyl-l-glutaminyl-glycine in the hydroxamate procedure. The purified TGase exhibited optimum activity at 55°C and pH 6.0. The enzyme was not stable above 50°C and was stable within a pH range of 5.0 to 10.0 at 4°C for 12h and pH 5.0 to 9.0 at 37°C for 30 min. The TGase activity was not affected by Ca(2+), K(+), Ba(2+), or Na(+), but slightly inhibited by Fe(2+), Mg(2+), and Mn(2+), and strongly by Cu(2+) and Zn(2+). To explore yak milk products, it was used to produce yogurt and TGase was used. It was found that TGase-catalyzed cross-linking was effective in improving functional properties of stirred yak yogurt. Treated yogurt produced a strong acid gel, higher consistency, cohesiveness, index of viscosity, and creamier mouth feel than the untreated product. Furthermore, yak yogurt treated with TGase presented lower wet yak hair or sweat odor, or both. Therefore, TGase can be used to pave the way for exploration of novel yak products to overcome the issues of peculiar wet yak hair or sweat odor, or both.

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“…The en-* Corresponding Author: E-mail: osama_nrc@hotmail.com (O. Ibrahim) zyme has been used for modifying the functionalities of various proteins including soy proteins, myosin, gluten, globulin, casein, and whey proteins [Lin et al, 2007].…”

Section: Introductionmentioning

confidence: 99%

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

Ibrahim

Glibowski

Nour

et al. 2017

Pol. J. Food Nutr. Sci.

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Rosemary (Rosmarinus offi cinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment. Set-type yoghurts fortifi ed with 1% WPI powder treated with RTGase at the level of 2.5 and 10 unit/g protein were studied. Chemical, rheological, textural and organoleptic properties of the yoghurt treated with RTGase were better than these of the control yoghurt.

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Efficient purification of transglutaminase from recombinant Streptomyces platensis at various scales

Cited by 11 publications

References 12 publications

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

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

Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

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