Recombinant Streptomyces netropsis transglutaminase expressed in Komagataella phaffii (Pichia pastoris) and applied in plant-based chicken nugget

Enhanced thermostability of Streptomyces mobaraensis transglutaminase via computation-aided site-directed mutations and structural analysis

“…Engineering modifications to improve the thermostability of smTG were attempted after its successful heterologous expression and activation. 8 Marx et al successfully generated a library of mutants through random mutagenesis, coupled with targeted single amino acid substitutions. Among the vast pool of 5500 mutants, the researchers identified six variants that exhibited desired characteristics.…”

Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments

“…Researchers have demonstrated that transglutaminase can form cross-links with plant proteins, including soybean, pea, potato, and peanut protein, for the construction of meat analogues. [21][22][23][24][25] Even fewer studies have assessed laccase's potential for improving meat analogues than transglutaminase, and they were limited to soybean protein. 26,27 By reporting the analysis and detailed discussion, this study demonstrates that faba bean protein is a promising ingredient in building meat analogues and provides evidence for the cross-linking ability of transglutaminase and laccase to enhance the texture and structure of meat analogue products.…”