Transglutaminase
(EC 2.3.2.13, TGase) can catalyze the
cross-linking of protein molecules, and it has been widely used in the fields
of food, biology, medicine, textile and so on. In order to improve the thermal
stability, the effects of carbohydrates, salts and alcohols on the half-life of
TGase at 55oC ((t1/2(55oC)) were studied. The results showed that the addition of
sorbitol, wheat protein, NaCl and glucose could effectively prolong the
half-life of TGase. On this basis, orthogonal experiments were carried out to
obtain the best compound stabilizer: 50 g/L sorbitol, 50 g/L wheat protein, 50
g/L NaCl, and 50 g/L glucose. Under the protection of the compound stabilizer,
thet1/2(55oC)
value and the optimum reaction temperature of TGase were increased by
59.73-fold and 10oC respectively compared with the control (no
stabilizer), and the residual enzyme activity rate after storage at room
temperature (25oC) for 80 days was 73.84%, 62.79% higher than the
control. The results of this study will facilitate the improvement of TGase
production and application development.
REN Li-jun et al
. Optimization of heat stabilizer of transglutaminase[J]. Food and Fermentation Industries, 2018
, 44(1)
: 1
.
DOI: 10.13995/j.cnki.11-1802/ts.015351