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

Kieliszek, Marek; Misiewicz, A

doi:10.1007/s12223-013-0287-x

Cited by 365 publications

(232 citation statements)

References 72 publications

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“…independent enzyme catalyzes cross-linking between protein molecules (Yokoyama et al 2004). Microbial transglutaminase catalyses an acyl transfer reaction between the c-carboxyamide group of peptide bound glutamine residues and a variety of primary amines, including the e-amino group of lysine residues in certain proteins (Kieliszek and Misiewicz 2014). The enzyme catalyses formation of intermolecular glutamyl lysine cross-linking reactions resulting large polymeric protein molecules from small protein substances (Aktaş and Kılıç 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Kılıç

2017

J Food Sci Technol

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Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination (fibrimex), alginate or combination of these binding agents on physicochemical parameters of cooked ground beef with reduced salt level were investigated. Seventeen treatments included three control (no binding agent) groups incorporated with varying concentrations of salt (0.5, 1, 2%, w/w) and fourteen treatment groups produced with MTGase or fibrimex or alginate or their combinations at 0.5 or 1% salt levels. The samples were analyzed for cooking loss (CL), pH, color, moisture, fat, protein, ash, salt, texture and TBARS. The results indicated that the use of MTGase or fibrimex or MTGase/fibrimex combination had significant effect on preventing textural deterioration caused by salt reduction. Even though the use of MTGase resulted in higher CL values, formulation of ground beef with fibrimex or alginate or MTGase/fibrimex/alginate combinations reduced CL when compared with the control groups. The use of fibrimex in ground beef resulted in a decrease in TBARS, lightness, redness and pH values. However, the use of alginate caused an increase in pH, lightness and redness values of ground beef. Based on the present study, the use of fibrimex or a combination of fibrimex with MTGase in the product formulation can be an effective strategy to reduce cooking loss, to improve or maintain the textural properties and to extend shelf life of cooked ground beef with reduced salt level.

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Section: Introductionmentioning

confidence: 99%

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Kılıç

2017

J Food Sci Technol

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“…2.3.2.13) is widely used, mainly for dairy and meat products (MOTOKI & KUMAZAWA, 2000;KIELISZEK & MISIEWICZ, 2014), but recently also in order to develop innovative packaging (PORTA et al, 2016). Phosphate infl uences the hardness and chewability, therefore the consumer acceptance of emulsifi ed sausages, as it increases muscle protein extraction, which leads to stronger gel matrix (CANDOGAN & KOLSARICI, 2003).…”

mentioning

confidence: 99%

Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter

Darnay¹,

Tóth²,

Salamon³

et al. 2017

Acta Alimentaria

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The aim of this study was to show how microbial transglutaminase (mTG) can be used as an effective texturemodifi er for two popular Hungarian products: Trappist cheese and frankfurter. In both cases we investigated how components of these products, milkfat in cheese and phosphate in frankfurter, can be substituted by mTG. Therefore, Trappist cheese samples were produced from cow milk of 2.8%, 3.5%, and 5% milk fat. The effect of ripening was evaluated with Texture Profi le Analysis (TPA) and sensory evaluation (scoring test, 10 trained panellists). Springiness and cohesiveness values were signifi cantly higher by enzyme-treated semi-hard cheese samples at lower milk fat levels. Sensory evaluation showed that the enzyme-treatment led to higher scores by cheese samples made from cow milk of 3.5% and 5% milk fat. Frankfurter was made with 0.1%, 0.3%, 0.5%, and 0.7% tetrasodium pyrophosphate, and partly enzyme-treated with 0.2% commercial mTG enzyme preparation. Our results showed that mTG is able to signifi cantly improve hardness and crunchiness by frankfurters made with 0.1% phosphate addition. Our sensory evaluation suggests that mTG and phosphate should be applied in combination in order to have a fi nal product with recognisably more homogeneous texture.

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“…The possible food application of MTGase produced by Streptomyces mobaraensis established 5 . Applications of TGase for improvement of texture, water holding capacity, elasticity, nutritional value, and appearance of meat, fish, wheat and soybean products has been reported [6][7][8][9][10][11][12] . Modifications of physicochemical properties of dairy products and gluten for food applications and biomedical applications using TGase was reviewed [13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

Screening and statistical optimization of media ingredients for production of microbial transglutaminase

2017

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Transglutaminase is a calcium dependent enzyme that catalyses acyl transfer reactions between primary amino groups and protein bound glutamine residues. Eighteen bacteria and twenty eight actinomycetes were screened for the presence of transglutaminase. Among the microbial cultures screened Streptomyces sp. D1, showed maximum transglutaminase activity. In this study characterisation of transglutaminase. In this study characterisation of transglutaminase and its usefulness to cross link milk proteins was studied, using enzyme treated milk for preparation of paneer (Indian cottage cheese). Optimum temperature and pH for enzyme was found to be at 50 °C and 6.0, respectively. Optimisation of media ingredients for maximising the transglutaminase activity using Streptomyces sp. D1 was carried out by central composite design. Response surface methodology was employed to standardise the optimum media composition for maximum enzyme activity. Three factors such as carbon source, nitrogen source and pH were tested for the maximum enzyme activity as response. The optimised medium with sugarcane molasses as carbon source 6.0 per cent (w/v), peptone as nitrogen source 1.75 per cent (w/v) were found to be optimal at initial pH 6.5 and incubation temperature 30.0 °C with agitation at 100 rpm for 72 h. The enzyme activity of transglutaminase obtained from the optimised medium was found to be 4.1 (AU/ml). Low cost substrate such as sugarcane molasses in the form of a renewable substrate is proposed to be suitable for scale-up production of enzyme and for industrial applications. The ethanol fractionated enzyme treated milk produced increased amount of paneer with more water content and decreased cooking loss in comparison to the untreated control.

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

Cited by 365 publications

References 72 publications

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter

Screening and statistical optimization of media ingredients for production of microbial transglutaminase

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