A cold active transglutaminase from Antarctic krill (Euphausia superba): Purification, characterization and application in the modification of cold-set gelatin gel

Abstract

Transglutaminase (TGase), EC 2.3.2.13, was purified from whole Antarctic krill (Euphausia superba) using ammonium sulfate fractionation and DEAE-Sephacel chromatography. The purified enzyme had specific activity, purification fold and yield of 53.518U/mg, 10.272 and 10.992%, respectively. The molecular weight of the purified Antarctic krill TGase was estimated to be 78kDa using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimal pH and temperature for the activity of the purified TGase were pH 8.0-9.0 and 0-10°C, respectively. However, the TGase activity reduced to 50% at a higher temperature of 45°C. The cations Ca⁺⁺ and Na⁺ activated the purified TGase activity optimally at levels of incorporation of 10mM and 1.8mM, respectively. Addition of TGase at 0.1U/mg increased the gel strength (p<0.05), setting temperature, setting time (p<0.05) and melting temperature (p<0.05) of cold-set gelatin gel.

Keywords: Antarctic krill; Characteristics; Cold-active enzyme; Gelatin; Transglutaminase.