Production of transglutaminase by streptoverticillium ladakanum using sodium caseinate, glycerol and noncrystallized carbohydrates from sugar cane molasses

Authors: Portilla Rivera, Om, L Moreno Garc
Description: Transglutaminase is an enzyme that catalyses an acyl transfer reaction between ?-carboxamide groups of glutaminyl residues and ?-amino grups of lysine residues in proteins. Due to this property, this enzyme is used for enhancing textural properties of protein-rich food. The transglutaminase used as food additive is obtained by microorganisms, mainly by Streptoverticillium ladakanum. For the production of microbial transglutaminase, nitrogen and carbon sources are needed. In this work, the effect of sodium caseinate concentration (ranging from 20 to 60 g/L) glycerol concentration (ranging from 20 to 60 g/L) and the concentration (ranging from 30 to 60 g/L) of total noncrystallized carbohydrates (saccharose, glucose, and fructose) from sugar cane molasses on the enzyme activity using Streptoverticillium ladakanum NRRL 3191 was tested. Enzyme activity was measured at given incubation times (48, 72, 96 and 120h) in a batch system at 400 rpm. Data were fitted with a Box Behnken model using the Minitab
Keywords: microbial transglutaminase, food additive, sodium caseinate, glycerol, sugar cane molasses
Technical field: technical_fields_app4
Session name: Food and bioprocess engineering
Date: 2012
Identifier: CSBE12025
Coverage: Mexico

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