The Effect Of Transglutaminase From Streptomyces Sp. Cbmai 837 On The Gelation Of Acidified Sodium Caseinate

The influence of the transglutaminase (TG) from a newly isolated Brazilian Streptomyces sp. CBMAI 837 and sodium caseinate concentration (4% and 8%, w/w) on acid-gel properties was studied. Standard gels with and without commercial transglutaminase samples were tested in parallel. The mechanical properties of the samples (stress and strain at rupture and elasticity modulus) were evaluated using uniaxial compression measurements. Texture parameters showed that the commercial TG gels had greater values of elasticity modulus, while addition of the Streptomyces sp. CBMAI 837 TG to the gel led to the formation of less elastic, but more deformable gels. The electrophoresis results showed that the commercial TG enzyme in this system promoted higher molecular mass protein polymers than the enzyme from Streptomyces sp. CBMAI 837. Microscopy and water-holding capacity (WHC) observations showed that all the gel characteristics could be associated with specific interactions promoted by each TG tested. © 2010 Elsevier Ltd.2010673679Ando, H., Adachi, M., Umeda, K., Matsuura, A., Nonaka, M., Uchio, R., Purification and characteristics of a novel transglutaminase derived from microorganism (1989) Agriculture and Biological Chemistry, 53, pp. 2613-2617Barbut, S., Determining water and fat holding (1996) Methods of testing protein functionality, pp. 187-225. , Chapman & Hall, London, UK, G.M. Hall (Ed.)Basch, J.J., Douglas, F.W.J.R., Procino, L.G., Holsinger, V.H., Farrell, H.M., Quantitation of caseins and whey proteins of processed milks and whey protein concentrates: application of gel electrophoresis and comparison with Harland-Ashworth procedure (1985) Journal of Dairy Science, 68, pp. 23-31Belyakova, L.E., Antipova, A.S., Semenova, M.G., Dickinson, E., Merino, L.M., Tsapkina, E.N., Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation (2003) Colloids and Surfaces B: Biointerfaces, 31, pp. 31-46Braga, A.L.M., Cunha, R.L., The effect of sucrose on unfrozen water and syneresis of acidified sodium caseinate-xanthan gels (2005) International Journal of Biological Macromolecule, 36, pp. 33-38Braga, A.L.M., Menossi, M., Cunha, R.L., The effect of the glucono-deltalactone/caseinate ratio on sodium caseinate gelation (2006) International Dairy Journal, 16, pp. 389-398Cavallieri, A.L.F., Costa-Netto, A.P., Menossi, M., Cunha, R.L., Whey protein interactions in acidic cold-set gels at different pH values (2007) Dairy Science and Technology, 87, pp. 535-554Christensen, B.M., Sörensen, E.S., Höjrup, P., Petersen, T.E., Rasmussen, L.K.J., Localization of potential transglutaminase cross-linking sites in bovine caseins (1996) Journal of Agriculture and Food Chemistry, 44, pp. 1943-1947Folk, J.E., Cole, P.W., Mechanism of action of pig liver transglutaminase (1966) Journal of Biological Chemistry, 241, pp. 5518-5525Ikura, K., Kometani, T., Yoshikawa, M., Sasaki, R., Chiba, H., Use of transglutaminase. Reversible blocking of amino groups in substrate proteins for a high yield of specific products (1980) Agriculture, Biology and Chemistry, 44, pp. 1567-1573Ikura, K., Sasaki, R., Motoki, M., Use of transglutaminase in quality-improvement and processing of food proteins (1992) Agriculture and Food Chemistry, 2, pp. 389-407. , CommentsKalab, M., Practical aspects of electron-microscopy in dairy research (1993) Food Structure, 12, pp. 95-114Kohyama, K., Nishinari, K., Rheological studies on gelation process of soybean 7S and 11S proteins in the presence of glucono-delta-lactone (1993) Journal of Agricultural and Food Chemistry, 41, pp. 8-14Laemmli, U., Cleavage of structural proteins during the assembly of the head of bacteriophage T4 (1970) Nature, 227, pp. 680-685Lorenzen, P.C., Schlimme, E., Roos, N., Crosslinking of sodium caseinate by a microbial transglutaminase (1998) Nahrung, 42, pp. 151-154Macedo, J.A., Sette, L.D., Sato, H.H., Optimization studies for the production of microbial transglutaminase from a newly isolated strain of Streptomyces sp. (2008) Food Science and Biotechnology, 17, pp. 904-911Macedo, J.A., Sette, L.D., Sato, H.H., A comparative biochemical characterization of microbial transglutaminases: commercial vs. a newly isolated enzyme from Streptomyces sp (2010) Food Bioprocess Technology, 3, pp. 308-314Myllarinen, P., Buchert, J., Autio, K., Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels (2007) International Dairy Journal, 17, pp. 800-807Partanen, R., Autio, K., Myllarinen, P., Lille, M., Buchert, J., Forssell, P., Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels (2008) International Dairy Journal, 18, pp. 414-421Soares, L.H.B., Assmann, F., Ayub, M.A.Z., Purification and properties of a transglutaminase produced by a Bacillus circulans strain isolated from the Amazon environment (2003) Biotechnology and Applied Biochemistry, 37, pp. 295-299Steffe, J.F., (1996) Rheological methods in food process engineering, , Freeman Press, East Lansing, USASuzuki, S., Izawa, Y., Kobayashi, K., Eto, Y., Yamanaka, S., Kubota, K., Purification and characterization of novel transglutaminase from Bacillus subtilis spores (2000) Bioscience, Biotechnology and Biochemistry, 64, pp. 2344-2351Takeuchi, K.P., Cunha, R., Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures (2008) Dairy Science and Technology, 88, pp. 667-681Traore, F., Meunier, J.-C., (1991) Journal of Agriculture and Food Chemistry, 39, pp. 1892-1896Walstra, P., On the stability of casein micelles (1990) Journal of Dairy Science, 73, pp. 1965-1979Zhu, Y., Rinzema, A., Tramper, J., Bol, J., Microbial transglutaminase - a review of its production and application in food processing (1995) Applied Microbiology and Biotechnology, 44, pp. 277-28