Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum
Guadalupe Rodríguez Castillejos, José Ramírez de León, Guadalupe Bustos Vázquez, Octelina Castillo Ruízhttps://doi.org/10.17221/422/2016-CJFSCitation:Rodríguez Castillejos G., Ramírez de León J., Bustos Vázquez G., Castillo Ruíz O. (2017): Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum. Czech J. Food Sci., 35: 517-521.
The efficiency of microbial transglutaminase (MTG) obtained from Streptoverticillum ladakanaum fermentation of sorghum grain and DDGS hydrolysates (HMTG) in increasing the mechanical properties of restructured meat and fish products was evaluated in this study. Gels were obtained by adding HMTG or commercial MTG at 0.3 U/g, and controls lacked enzyme. All treatments were supplemented with 2.0% NaCl. The gels with enzyme showed a lower amount of expressible water, similar to those obtained with CMTG (6% for fish gels and 8% for beef gels). Texture values were also similar. The results showed the feasibility of employing MTG obtained from sorghum hydrolysates.Keywords:
microbial; sorghum; culture media; transglutaminaseReferences:
Ando H., Adachi M., Umeda K., Matsuura A., Nonaka M., Uchio R., Motoki M. (1989): Purification and characteristics of a novel transglutaminase derived from microorganisms. Agricultural and Biological Chemistry, 53: 2613–2617.Castro-Briones M., Calderón G.N., Velazquez G., Rubio M. S., Vázquez M., Ramírez J.A. (2009a): Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding. Meat Science, 83: 229–238.Castro-Briones M., Calderón G.N., Velazquez G., Salud-Rubio M., Vázquez M., Ramírez J.A. (2009b): Effect of setting conditions using microbial transglutaminase during obtention of beef gels. Journal of Food Process Engineering, 32: 221–234.Chanarat Sochaya, Benjakul Soottawat (2013): Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase. Food Hydrocolloids, 30, 704-711 https://doi.org/10.1016/j.foodhyd.2012.09.001GRIFFIN Martin, CASADIO Rita, BERGAMINI Carlo M. (2002): Transglutaminases: Nature’s biological glues. Biochemical Journal, 368, 377-396 https://doi.org/10.1042/bj20021234Guerra-Rodríguez Esther, Vázquez Manuel (2013): Technical and economical evaluation of microbial transglutaminase production on enzymatic hydrolysates of potato ( Solanum tuberosum ). CyTA - Journal of Food, 11, 277-284 https://doi.org/10.1080/19476337.2012.736414Guerra-Rodríguez Esther, Vázquez Manuel (2014): Evaluation of a novel low-cost culture medium containing exclusively milk, potato and glycerol for microbial transglutaminase production by Streptomyces mobaraensis. Chemical Engineering Research and Design, 92, 784-791 https://doi.org/10.1016/j.cherd.2013.06.027Hu Yaqin, Liu Wenjuan, Yuan Chunhong, Morioka Katsuji, Chen Shiguo, Liu Donghong, Ye Xingqian (2015): Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase. Food Chemistry, 176, 115-122 https://doi.org/10.1016/j.foodchem.2014.12.006HUFFMAN D. L., LY A. M., CORDRAY J. C. (1981): Effect of Salt Concentration on Quality of Restructured Pork Chops. Journal of Food Science, 46, 1563-1565 https://doi.org/10.1111/j.1365-2621.1981.tb04221.xJAROS DORIS, PARTSCHEFELD CLAUDIA, HENLE THOMAS, ROHM HARALD (2006): TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS. Journal of Texture Studies, 37, 113-155 https://doi.org/10.1111/j.1745-4603.2006.00042.xKARAYANNAKIDIS PANAYOTIS D., ZOTOS ANASTASIOS, PETRIDIS DIMITRIS, TAYLOR K.D. ANTHONY (2008): PHYSICOCHEMICAL CHANGES OF SARDINES (SARDINA PILCHARDUS) AT –18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca 2+ IONS AND MTGase. Journal of Food Process Engineering, 31, 372-397 https://doi.org/10.1111/j.1745-4530.2007.00158.xKieliszek Marek, Misiewicz Anna (2014): Microbial transglutaminase and its application in the food industry. A review. Folia Microbiologica, 59, 241-250 https://doi.org/10.1007/s12223-013-0287-xLee E.Y., Park J. (2002): Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraense. Journal of Food Science, 67, 1103-1107 https://doi.org/10.1111/j.1365-2621.2002.tb09460.xMonteiro Maria Lúcia Guerra, Mársico Eliane Teixeira, Lázaro César Aquiles, da Silva Canto Anna Carolina Vilhena Cruz, Lima Bruno Reis Carneiro da Costa, da Cruz Adriano Gomes, Conte-Júnior Carlos Adam (2015): Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes. Journal of Food Science and Technology, 52, 2598-2609 https://doi.org/10.1007/s13197-014-1327-5Moreno Helena M, Carballo José, Borderías A Javier (2008): Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature. Journal of the Science of Food and Agriculture, 88, 1529-1536 https://doi.org/10.1002/jsfa.3245Rodríguez-Castillejos G.C., Tellez-Luis S.J., Vázquez M., Lois-Correa J.A., Ramírez J.A. (2013): Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase. CyTA - Journal of Food, 12, 115-120 https://doi.org/10.1080/19476337.2013.801520Téllez-Luis S.J., Ramírez J.A., Vázquez M. (2004): Application in restructured fish products of transglutaminase obtained by Strepto verticillum ladakanaum in media made from hydrolysates of sorghum straw. Journal of Food Science, 69: FMS1–FMS5.Yu Yu-Jen, Wu Shih-Cheng, Chan Hung-Hsiang, Chen Yu-Cheng, Chen Zong-Yu, Yang Ming-Te (2008): Overproduction of soluble recombinant transglutaminase from Streptomyces netropsis in Escherichia coli. Applied Microbiology and Biotechnology, 81, 523-532 https://doi.org/10.1007/s00253-008-1688-7