Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten

被引：3

作者：

Zhang, Zheng ^{[1
]}

Shi, Rui ^{[1
]}

Zhu, Xiaoyu ^{[1
]}

Zheng, Lihui ^{[1
]}

Jin, Mingfei ^{[1
]}

Jiang, Deming ^{[1
]}

Wu, Yelin ^{[2
]}

Gao, Hongliang ^{[1
]}

Chang, Zhongyi ^{[1
]}

Wang, Dongrui ^{[1
]}

Wu, Jiajing ^{[1
]}

Huang, Jing ^{[1
]}

机构：

[1] East China Normal Univ, Sch Life Sci, Shanghai 200241, Peoples R China

[2] Tongji Univ, Shanghai Peoples Hosp 10, Canc Ctr, Sch Med, Shanghai 200072, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 22卷

关键词：

Wheat gluten; Protein glutaminase; Enzymatic deamidation; Purification; Properties; Cake; FUNCTIONAL-PROPERTIES; ENZYMATIC DEAMIDATION; SOLUBILITY; ACID; CONFORMATION; OPTIMIZATION; REPLACEMENT;

D O I：

10.1016/j.fochx.2024.101312

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Protein glutaminase (PG), originating from Chryseobacterium proteolyticum, can catalyze the deamidation of glutamine residues in plant proteins into glutamic acid, thus enhancing its functional properties. However, the low yield of PG limits its industrial production. In this study, the yield of PG in C. proteolyticum TM1040 increased by 121 %, up to 7.30 U/mL in a 15 L fermenter after medium optimization. Subsequently, purified PG was obtained by cation exchange chromatography (CEX) coupled with hydrophobic interaction chromatography (HIC). The degree of deamidation (DD) of wheat gluten after purified PG deamidation was 87.11 %, which is superior to chemical deamidation in safety and DD. The emulsifying and foaming properties of deamidated wheat gluten were 2.67 and 18.86 times higher, and the water- and oil -holding properties were 4.23 and 18.77 times higher, respectively. The deamidated wheat gluten with enhanced functional properties was used to improve the flavor and texture in baking cakes.

引用

页数：11

共 37 条

[1] Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [J].

Carvalho, Larissa Tatero ;

Pires, Manoela Alves ;

Baldin, Juliana Cristina ;

Sichetti Munekata, Paulo Eduardo ;

Leandro de Carvalho, Francisco Allan ;

Rodrigues, Isabela ;

Polizer, Yana Jorge ;

Malagoli de Mello, Juliana Lolli ;

Lapa-Guimaraes, Judite ;

Trindade, Marco Antonio .

MEAT SCIENCE, 2019, 147 :53-59

[2] Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications [J].

Chen, Xing ;

Fu, Wenyan ;

Luo, Yangchao ;

Cui, Chun ;

Suppavorasatit, Inthawoot ;

Liang, Li .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (04) :3788-3817

[3] Kinetic and thermodynamic of lactoferrin - Ethoxylated-nonionic surfactants supramolecular complex formation [J].

de Castro, Alan Stampini Benhame ;

de Paula, Hauster Maximiler Campos ;

Coelho, Yara Luiza ;

Hudson, Eliara Acipreste ;

Pires, Ana Clarissa S. ;

da Silva, Luis Henrique M. .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2021, 187 :325-331

[4] Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water [J].

Fu, Wenyan ;

Chen, Xing ;

Cheng, Hao ;

Liang, Li .

FOOD CHEMISTRY, 2022, 385

[5] Lipase Catalysis in Presence of Nonionic Surfactants [J].

Goswami, Debajyoti .

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2020, 191 (02) :744-762

[6] Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties [J].

Hadidi, Milad ;

Ibarz, Albert ;

Pouramin, Shiva .

FOOD CHEMISTRY, 2021, 334

[7] Novel Cell-Inorganic Hybrid Catalytic Interfaces with Enhanced Enzymatic Activity and Stability for Sensitive Biosensing of Paraoxon [J].

Han, Lei ;

Liu, Aihua .

ACS APPLIED MATERIALS & INTERFACES, 2017, 9 (08) :6894-6901

[8] Crystal Structures of Protein Glutaminase and Its Pro Forms Converted into Enzyme-Substrate Complex [J].

Hashizume, Ryota ;

Maki, Yukiko ;

Mizutani, Kimihiko ;

Takahashi, Nobuyuki ;

Matsubara, Hiroyuki ;

Sugita, Akiko ;

Sato, Kimihiko ;

Yamaguchi, Shotaro ;

Mikami, Bunzo .

JOURNAL OF BIOLOGICAL CHEMISTRY, 2011, 286 (44) :38691-38702

[9] TatABC overexpression improves Tat-dependent protein secretion in Corynebacterium glutamicum [J].

Kikuchi, Y. ;

Itaya, H. ;

Date, M. ;

Wu, L. -Fei .

NEW BIOTECHNOLOGY, 2009, 25 :S224-S225

[10] Production of Chryseobacterium proteolyticum protein-glutaminase using the twin-arginine translocation pathway in Corynebacterium glutamicum [J].

Kikuchi, Yoshimi ;

Itaya, Hiroshi ;

Date, Masayo ;

Matsui, Kazuhiko ;

Wu, Long-Fei .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2008, 78 (01) :67-74

← 1 2 3 4 →