Transglutaminase-based Food Preservation Solution

Transglutaminase is widely used in food protein stabilization due to its catalytic principle. Aprofood deeply explores the field of enzyme engineering and is committed to providing customers around the world with comprehensive food preservation solutions based on transglutaminase.

Overview of Transglutaminase

Transglutaminase (TGase) belongs to the family of transferases widely distributed in nature (EC 2.3.2.13), mainly derived from microorganisms. TGase catalyzes the acyl transfer reaction between γ-formamide of glutamine residue as acyl donor and primary amine as acyl acceptor. A transamination reaction occurs when the ε-amino group of a lysine residue in a protein act as an acyl acceptor, in which case the acyl group is transferred to a lysine residue to form ε-(γ-glutamyl) lysine Intermolecular and intramolecular covalent crosslinking of acids (Gln-Lys). Furthermore, the enzyme catalyzes the deamidation or esterification of gamma-formamide of glutamine residues in the absence of primary amines, in which case water or alcohol molecules become acyl acceptors with hydroxyl groups.

These TGase-catalyzed reactions can be used to alter functional properties of food proteins, such as solubility, water-holding capacity (WHC), emulsifying capacity, foaming, viscosity, elasticity, and gelation.

Fig.1 Mechanism of MTGase-catalyzed cross-linking reaction. (Liu, et al., 2021)

Application of Transglutaminase in Food Preservation

In meat preservation applications, TGase can replace phosphate, a quality improver commonly used in meat processing, to produce low-salt meat products. This enzyme can achieve obvious effect at normal temperature and pH neutral conditions, only need to add a very small amount. Therefore, it can be widely used in processed aquatic products, ham, sausage, noodles, tofu and other products. TGase is also used in dairy product processing. In milk powder production, in order to prevent milk powder from caking, TGase can be added to increase the glass transition temperature of casein; in condensed milk production and processing, TGase can be added to prevent fat floating and protein particle precipitation; In ice cream manufacturing, TGase can plasticize ice cream. In addition, TG enzyme can also be made into a water-insoluble but edible film for food packaging and preservation.

Fig.2 The use of transglutaminase in various food products. (Mehdi, et al., 2021)

Our Solutions

Combining enzyme engineering technology and expertise in the food industry, Aprofood is committed to providing global customers with comprehensive solutions for food preservation based on transglutaminase.

• Formulation Customization of Transglutaminase
  We customize various types of glutaminase compound formulations (preservation preparations, food coatings, etc.) according to the application form of customer projects, especially in the process of preserving aquatic products and meat products.
• Evaluation of Transglutaminase
  We provide a comprehensive evaluation of the application effect of transglutaminase systems in products, including cross-linking degree, water activity, microstructure, shelf life, sensory quality and more. With our expertise, combined with our research team, can definitely contribute to the success of the project.

Our Advantages

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on transglutaminase. Please contact us for more possibilities of your project!

References

1. Strop, Pavel (2014). Versatility of Microbial Transglutaminase. Bioconjugate Chemistry, 25(5), 855–862.
2. Liu, J., Chen, S., Jiang, X., Xue, C., Cao, H., Liu, D., & Sun, X. (2021). Microbial transglutaminase inhibits the deterioration of high-temperature-treated sea cucumber. Journal of Food Processing and Preservation, 45, e15985.
3. Mehdi, A., Seyed, H., Marek, K. (2021). Recent advances in microbial transglutaminase biosynthesis and its application in the food industry. Trends in Food Science & Technology, 110, 458-469.