Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Separation of Transglutaminase Produced from Streptomyces mobaraensis and Its Application on Model Food System

Streptomyces mobaraensis로부터 생산되는 transglutaminase 분리 및 모델식품 적용

  • Published : 2003.04.01
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Abstract

Transglutaminase (TG) was prepared from Streptomyces mobaraensis to improve texture and self-life of food. In preliminary experiments, texture of the dough was not improved due to the interference in microbial TG reaction by proteases present in the crude enzyme. Among the cation exchange resins tested for the removal of proteases, MonoPlus S 100 was the most efficient. Further purification steps with a quaternary ammonia salt resin and gel permeation chromatography effectively removed proteases from crude enzyme. Molecular weight of purified enzyme was about 38,000 on SDS-polyacrylamide gel electrophoresis. Farinograph data showed the addition of purified enzyme to wheat flour gave higher stability and lower weakness values those that of crude enzyme.

본 연구에서는 수율과 protease 제거정도 그리고 분리정제 비용을 고려하여 암모늄 설페이트 침전과 Monoplus S100 수지로 처리한 효소를 밀가루에 적용하여 반죽 형성 시 물리적 특성개선 효과를 조사하였다. 암모늄설페이트 침전, 이온 교환수지, 겔 크로마토그래피를 통한 정제된 효소의 분자량은 SDS-PAGE상에서 38,000으로 판정되었고 단일밴드로 나타나 정제도가 높음을 알 수 있었다. Farinograph를 이용하여 측정한 밀가루 반죽의 특성변화에서 저항성의 지표가 되는 안정도는 대조구가 4분, 조효소는 대조구보다 짧은 3.5분, 정제된 효소는 대조구보다 길게 측정되었다. 반죽의 약화도는 조효소의 경우 대조구보다 높게 측정되었고, 정제된 효소의 경우 대조구보다 낮은 값을 나타냈다. 이 결과로부터 조효소의 경우 protease 존재로 인하여 반죽의 분해가 진행됨을 알 수 있었고, 정제된 효소 첨가로 인하여 물성이 향상됨을 알 수 있었다. 대조군의 밀가루 반죽의 valorimeter 값은 52로 측정되었고, 정제된 효소첨가에 의해 증가되었다. S. mobaraensis가 분비하는 transglutaminase의 정제단계를 조절하고 최적화 시킬 경우 국내산 밀가루의 반죽특성의 효과를 기대할 수 있다고 판단된다.

Keywords

References

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