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Microbial Transglutaminase: Production, Purification and Application

Nandini, Mitra (2009) Microbial Transglutaminase: Production, Purification and Application. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Transglutaminase (TGase, EC 2.3.2.13) from Streptoverticillium ladakanum was produced in submerged and solid state fermentation conditions. The enzyme was purified by precipitation, dialysis and chromatography on CM-cellulose column. The enzyme has a molecular weight around 38,000 Da as determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The enzyme exhibited maximum activity at temperature between 45-50 °C and pH between 7.0 – 8.0, for hydroxamate formation from N-carboxybenzoyl-L-glutaminyl-glycine (N-CBZ-Gln-Gly) and hydroxylamine. At temperatures above 55 °C the enzyme was shown to lose its activity. The TG was not inhibited by Ca2+ thereby confirming that it is calcium-independent. The transglutaminase was strongly inactivated by NEM, PCMB, Copper and Zinc ions which maybe attributed to the inactivation of cysteine present in the thiol group at the active site. The enzyme subjected to ammonium sulphate precipitation and lyophilization was used for production of yoghurt. A comparison is made between yoghurt formed by probiotics and transglutaminase enzyme in terms of colour and texture. There were not much notable differences in the colour values. The yoghurt prepared from MTG-treated milk showed lower whey separation, milder flavour and a smoother, dryer, slightly whiter surface than the probiotic yoghurt. The gel firmness of TG induced yoghurt was also shown to be increased.
Uncontrolled Keywords: Transglutaminase Streptoverticillium ladakanum
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Sep 2009 10:32
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9166

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