Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein

Liu, Yihan; Liu, Yexue; Xu, Zehua; Shan, Mengying; Ge, Xiuqi; Zhang, Yuanfu; Shao, Shulin; Huang, Lin; Wang, Wenhang; Lu, Fuping

doi:10.1016/j.lwt.2019.108559

Cited by 18 publications

(15 citation statements)

References 38 publications

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“…To determine the particle size of SPI crosslinked with BTG for 3 h and 6 h, Malvern Instruments particle size analyzer 90 Plus (90 plus Brookhaven, New York, USA) was used to conduct the dynamic light scattering (DLS) analysis according to the method described by Liu et al 27 To assess the average particle size and distribution of SPI samples, they were analyzed in a laser diffraction particle size analyzer (LS 230, Beckman Coulter, USA) by DLS at a scan rate of 2°C min −1 . The untreated SPI solution was utilized as the control.…”

Section: Particle Size Analysismentioning

confidence: 99%

“…Finally, gel was created by storing the samples at 4°C for 12 h. Textural profile analysis (TPA) was conducted to investigate the textural parameters of the gels with a TA.XT Plus texturometer (Stable Micro Systems, Ltd., Godalming, Surrey, UK) as described previously. 27 The parameters recorded were hardness (peak force on first compression (g)), springiness (ratio of the time measured between the start of the second area and the second compression direction reversal divided by the time measured between the start of the first area generation and the first compression's direction reversal (−)), cohesiveness (ratio of the active work done under the second force-displacement curve to that done under the first compression curve (−)), and chewiness (hardness × cohesiveness × springiness (g)).…”

Section: Foaming Propertymentioning

confidence: 99%

“…25 But BTG only demonstrates ∼10% amino acid sequence homology with MTG, which might result in different preference in substrates between BTG and MTG. 23,27 In our previous research, overexpression of BTG was realized in Corynebacterium glutamicum by genetic engineering technology. 25 The optimal temperature (60°C) and pH (8.2) of BTG were obviously different from those of MTG (50°C and pH 6).…”

Section: Introductionmentioning

confidence: 99%

“…23 Our previous research demonstrated the successful cross-linking of bovine serum albumin (BSA) and whey protein (WP) by BTG, indicating a dramatic improvement on their functional characteristics. 23,27 Consequently, the exploration of BTG would provide a new option for applying TGs in the emerging food industry.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

et al. 2021

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BACKGROUND: Although Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross-linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG.RESULTS: An attempt was made to study the influence of BTG induced cross-linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that almost all protein constituents (⊍', ⊍, ⊎, AS, and BS) in SPI could be cross-linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m 2 g −1 and 48.3% for native SPI to 0.13252 m 2 g −1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water-holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05). CONCLUSION:The results of the present study indicated that BTG could be a promising cross-linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry.

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Section: Particle Size Analysismentioning

confidence: 99%

Section: Foaming Propertymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

et al. 2021

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“…Thus, TG can alter the mechanical and textural properties of meat, dairy and bakery products. Many studies have been reported about the successful usage of TG to develop the functional properties of different food products ( 7 - 9 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Process Conditions for Ultrasonic Spray Freeze Drying of Transglutaminase

Isleroglu

Turker

2020

Food technol. biotechnol. (Online)

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In this study, a commercial transglutaminase enzyme was dried using an ultrasonic spray freeze drying method and the effects of the process conditions were optimized to maximize the final transglutaminase activity. Accordingly, process parameters affecting enzyme activity were selected, such as nozzle frequency (48 and 120 kHz), flow rate (2, 5 and 8 mL/min) and plate temperature for secondary drying (25, 35 and 45 °C). Moreover, the effects of different pH values (pH=2.0 and 9.0) and high temperature (80 °C) on enzyme activity, physical properties and particle morphology of transglutaminase were discussed. According to the results, transglutaminase preserved its activity despite ultrasonic spray freeze drying. Sonication enhanced the enzyme activity. Using the desirability function method, the optimum process conditions were determined to be flow rate 3.10 mL/min, plate temperature 45 °C and nozzle frequency 120 kHz. The predicted activity ratio was 1.17, and experimentally obtained ratio was 1.14±0.02. Furthermore, enzyme produced by ultrasonic spray freeze drying had low moisture values (2.92-4.36 %) at 8 h of drying. When the morphological structure of the transglutaminase particles produced by ultrasonic spray freeze drying under the optimum conditions was examined, spherical particles with pores on their surfaces were observed. In addition, flow properties of the transglutaminase powders were considered as fair under most conditions according to the Carr index.

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Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects

Miwa

2020

Analytical Biochemistry

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Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein

Cited by 18 publications

References 38 publications

Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase

Evaluation of Process Conditions for Ultrasonic Spray Freeze Drying of Transglutaminase

Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects

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