Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems

Elaine B Ceresino; Ricardo R de Melo; Ramune Kuktaite; Mikael S Hedenqvist; Tiago D Zucchi; Eva Johansson; Helia H Sato

doi:10.1016/j.foodchem.2017.09.010

Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems

Food Chem. 2018 Feb 15:241:403-410. doi: 10.1016/j.foodchem.2017.09.010. Epub 2017 Sep 6.

Authors

Elaine B Ceresino¹, Ricardo R de Melo², Ramune Kuktaite³, Mikael S Hedenqvist⁴, Tiago D Zucchi⁵, Eva Johansson⁶, Helia H Sato⁷

Affiliations

¹ Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil. Electronic address: elaineceresino@gmail.com.
² Department of Food Science, School of Food Engineering, University of Campinas, Box 6121, 13083-862 Sao Paulo, SP, Brazil. Electronic address: ricardorodriguesmelo@gmail.com.
³ Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden. Electronic address: ramune.kuktaite@slu.se.
⁴ KTH Royal Institute of Technology, School of Chemical and Engineering, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden. Electronic address: mikaelhe@kth.se.
⁵ Department of Research & Development, Agrivalle, 13329-600 Salto, SP, Brazil. Electronic address: Tiago_Zucchi@hotmail.com.
⁶ Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 104, SE-23053 Alnarp, Sweden. Electronic address: Eva.Johansson@slu.se.
⁷ 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.

PMID: 28958547
DOI: 10.1016/j.foodchem.2017.09.010

Abstract

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.

Keywords: Cross-linking; Enzyme production; Transglutaminase; Wheat protein polymers.

MeSH terms

Flour
Plant Proteins / metabolism*
Spectroscopy, Fourier Transform Infrared
Streptomyces*
Transglutaminases / metabolism*
Triticum*

Substances

Plant Proteins
Transglutaminases