Production of a transglutaminase fromZea maysinEscherichia coliand its impact on yoghurt properties

Autor:	Chaohui Xue, Rongbo Fan, Xue Han, Ming Du, Shuang Zhang, Yanhua Cui, Xue Luo, Lanwei Zhang, Wenli Liu, Yuehua Jiao, Huaxi Yi, Shumei Wang, Hongbo Li
Rok vydání:	2014
Předmět:	Syneresis biology Tissue transglutaminase Chemistry Process Chemistry and Technology food and beverages Bioengineering medicine.disease_cause Zea mays Protein expression Blot Biochemistry biology.protein medicine Specific activity Escherichia coli Food Science
Zdroj:	International Journal of Dairy Technology. 68:54-61
ISSN:	1471-0307 1364-727X
Popis:	A gene from Zea mays coding a TGase was expressed in E. coli and identified by Western blotting. Under optimal expression conditions, the production and specific activity of refolded TGZ were 1.41 mg/L and 0.34 U/mg. The activated TGZ was employed to cross-link milk proteins. The yoghurt treated with TGZ showed a lower syneresis, higher apparent viscosity and texture than untreated yoghurt. The properties of TGZ-treated sample were better than those of MTG-treated samples, so TGZ may have potential as an additive in yoghurt manufacture.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8cff4060170924cd44484a4f4bebd0bf https://doi.org/10.1111/1471-0307.12165 Zobrazit plný text záznamu Plný text