Effects Study on Thermal Stabilization of Transglutaminase in Presence of Saccharides by TG/DSC Method

Abstract

Abstract: Transglutaminase (TGase, EC 2.3.2.13) was one of the thiol enzymes that can catalyze protein reticulation, but its enzyme activity was unstable in normal temperature. Thermal stability tests were tested from 40℃ to 60℃, and the results showed that the remained enzyme activity of TGase were increased in protection of glucose, sucrose and trehalose, and the trehalose was highest in all the tests. The samples were studied by TG (therm-gravimtry) and DSC (differential scanning calorimetry) analysis whereas, the results showed that the increas of △Tm and △H of TGase in trehalose were 29℃ and 26.4J/g, respectively. The rate of loss weight of TGase in trehalose reduced 2.8%. However, these thermodynamics parameters (△Tm, △H and loss weight) did not show the same trend as in trehalose when sucrose and glucose were added.

Key words: transglutaminase (TGase), thermal stability, TG/DSC analysis, saccharides

CHANG Zhong-Yi, RONG Shao-Feng, GAO Hong-Liang, BAO Hai-Rong, QU Wei-Jing. Effects Study on Thermal Stabilization of Transglutaminase in Presence of Saccharides by TG/DSC Method[J]. FOOD SCIENCE, 2007, 28(2): 202-205.

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Effects Study on Thermal Stabilization of Transglutaminase in Presence of Saccharides by TG/DSC Method

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