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Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems.
Ceresino, Elaine B; de Melo, Ricardo R; Kuktaite, Ramune; Hedenqvist, Mikael S; Zucchi, Tiago D; Johansson, Eva; Sato, Helia H.
Afiliación
  • Ceresino EB; Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil. Electronic address: elaineceresino@gmail.com.
  • de Melo RR; Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil. Electronic address: ricardorodriguesmelo@gmail.com.
  • Kuktaite R; Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden. Electronic address: ramune.kuktaite@slu.se.
  • Hedenqvist MS; KTH Royal Institute of Technology, School of Chemical and Engineering, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden. Electronic address: mikaelhe@kth.se.
  • Zucchi TD; Department of Research & Development, Agrivalle, 13329-600 Salto, SP, Brazil. Electronic address: Tiago_Zucchi@hotmail.com.
  • Johansson E; Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden. Electronic address: Eva.Johansson@slu.se.
  • Sato HH; Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil. Electronic address: heliah@fea.unicamp.br.
Food Chem ; 241: 403-410, 2018 Feb 15.
Article en En | MEDLINE | ID: mdl-28958547
The popularity of transglutaminase (TG) by the food industry and the variation in functionality of this enzyme from different origins, prompted us to isolate and evaluate a high-yielding TG strain. Through the statistical approaches, Plackett-Burman and response surface methodology, a low cost fermentation media was obtained to produce 6.074±0.019UmL-1 of TG from a novel source; Streptomyces sp. CBMAI 1617 (SB6). Its potential exploitation was compared to commonly used TG, from Streptomyces mobaraensis. Biochemical and FT-IR studies indicated differences between SB6 and commercial TG (Biobond™ TG-M). Additions of TG to wheat protein and flour based doughs revealed that the dough stretching depended on the wheat protein fraction, TG amount and its origin. A higher degree of cross-linking of glutenins and of inclusion of gliadin in the polymers was seen for SB6 as compared to commercial TG. Thus, our results support the potential of SB6 to tailor wheat protein properties within various food applications.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Plantas / Streptomyces / Triticum / Transglutaminasas Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Plantas / Streptomyces / Triticum / Transglutaminasas Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido