Institute of Biotechnology, Shanxi University, Taiyuan 030006, Shanxi, China.
Food Chem. 2019 Sep 1;291:245-252. doi: 10.1016/j.foodchem.2019.04.015. Epub 2019 Apr 4.
Transglutaminase is an effective enzyme that catalyzes the crosslinking of various meats, improves meat product quality, and is widely used in the meat industry. In this study, microbial transglutaminase (MTG) was expressed successfully in Pichia pastoris strain GS115, and the enzyme activity was approximately 0.70 U/ml. The recombinant MTG expressed in P. pastoris was used in the investigation of restructured pork and crosslinking of soy protein isolate (SPI) and chicken myofibrillar protein (MP). Results showed that the hardness, chewiness, and F1 of the restructured pork increased, and the adhesiveness decreased after MTG treatment, However, high temperature had greater effect on the texture of restructured pork after MTG treatment than that of the control. MTG can crosslink SPI component acidic subunits, subunits of β-conglycinin and MP component myosin heavy chain, and actin. MTG, as a food additive, can be successfully heterologously expressed, and the recombinant MTG has potential application in restructured meat products.
转谷氨酰胺酶是一种有效的酶，能够催化各种肉类的交联，改善肉类产品的质量，因此被广泛应用于肉类工业。本研究在毕赤酵母 GS115 菌株中成功表达了微生物转谷氨酰胺酶（MTG），酶活约为 0.70U/ml。该研究还探讨了重组 MTG 在重组猪肉和大豆分离蛋白（SPI）与鸡肉肌原纤维蛋白（MP）交联中的应用。结果表明，经 MTG 处理后，重组猪肉的硬度、咀嚼性和 F1 值增加，粘性降低。然而，与对照组相比，高温对 MTG 处理后重组猪肉的质地有更大的影响。MTG 可以交联 SPI 组分酸性亚基、β-伴大豆球蛋白的亚基和 MP 组分肌球蛋白重链和肌动蛋白。作为食品添加剂，MTG 可以成功进行异源表达，重组 MTG 具有在重组肉产品中的潜在应用价值。
