Utilization of A New Microbial Transglutaminase from Streptomyces for The Formation of Edible Soybean Protein Films

• 来源期刊: 中国粮油学报（英文版）
• 学科: 生物学
• 关键词: transglutaminase edible films soybean protein isolates whey protein isolates β-lactoglobulin mechanical properties barrierproperties
• 年，卷（期）: 2002,（z1）
• 页码范围: 41-50
• 页数: 10页
• 分类号: Q55
• 语种: 英文

摘要

Soybean protein isolate (SPI) wasused to investigate the formation of edibleprotein films through an enzymatic cross-linkingmethod with a purified microbial transglutaminse(MTG) produced and purified from a neweffective strain Streptomyces sp. WZFF.L-M1preserved in my laboratory, followed by theaddition of glycerol and suitable heating anddrying treatments. Cheaper partially-purifiedskimmed soybean protein powder (SSP) andwhey protein isolates (WPI) were used as thesubstitutes partially replacing the expensive SPIproducts, and purified β-lactoglobulin was takenas the positive control of WPI. The effects ofthe concentrations of the three substitutes andtheir relative ratios have been compared withSPI as a control, and the methodologies ofMTG treatment were examined. Attempts havealso been approached for the films formation-enhancing substances such as glycerol. As theresults, the three alternatives could also formhigh efficient edible films in the optimaloperation conditions experimented. Those filmsmade with SPI alternatives, thin around 50 μm,had the microscopic homogenous networkstructures, without any holes by naked eye. Thetests for the properties of these films showedthat they had high water-keeping capacity andstrong elasticity, that the ultimate tensile strength(TS) and the elongation at break (Eb) had beenremarkably increased (TS＞5 MPa, Eb＞50%,respectively), and that the prevention ratesagainst the permeability of water vapor andoxygen in air were also upgraded more than85% and 70%, respectively.