Soluble recombinant transglutaminase for crosslinking plant protein hydrolysates

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146705

Han Liu , Ishita Ghosh , Corinne Nardin , Yi Zhang

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Abstract

Cold-active transglutaminase (TGase) is highly valuable for their catalytic efficiency under low-temperature conditions, but not commercially available. This study investigated the recombinant expression of a cold-active TGase from Antarctic krill in Escherichia coli, achieving high solubility through induction optimization at 20 °C with 0.1 mM IPTG. The recombinant enzyme (rTGase) retained robust catalytic activity at 4 °C and effectively crosslinked pea protein hydrolysates (PPH), leading to improved molecular weight distribution and structural integrity. Analytical characterization via SDS-PAGE and MALDI-TOF revealed the formation of covalent isopeptide bonds, and spectroscopic and FTIR analyses demonstrated conformational rearrangement and increased molecular compactness in crosslinked PPH (CL-PPH). The rTGase-modified CL-PPH had improved thermal stability confirmed by thermogravimetric analysis. This study explored the production of a novel cold-active rTGase with demonstrated efficacy in tailoring the physicochemical properties of plant protein hydrolysates, providing a promising strategy for functional ingredient development in cold-processed food systems and other temperature-sensitive applications.

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用于交联植物蛋白水解物的可溶性重组谷氨酰胺转氨酶。

冷活性转谷氨酰胺酶（TGase）因其在低温条件下的催化效率而具有很高的价值，但尚未商品化。本研究研究了南极磷虾冷活性TGase在大肠杆菌中的重组表达，在20°C、0.1 mM IPTG条件下，通过诱导优化获得了高溶解度。重组酶（rTGase）在4°C下保持了强大的催化活性，并有效地交联了豌豆蛋白水解物（PPH），从而改善了分子量分布和结构完整性。通过SDS-PAGE和MALDI-TOF分析表征发现共价异肽键的形成，光谱和FTIR分析表明交联PPH （CL-PPH）的构象重排和分子致密性增加。热重分析证实，rtgase修饰的CL-PPH具有较好的热稳定性。本研究探索了一种新型冷活性rTGase的生产，该酶在调整植物蛋白水解物的物理化学性质方面表现出功效，为冷加工食品系统和其他温度敏感应用的功能成分开发提供了一种有希望的策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.