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- Title
Production of a transglutaminase from Zea mays in Escherichia coli and its impact on yoghurt properties.
- Authors
Li, Hongbo; Cui, Yanhua; Zhang, Lanwei; Luo, Xue; Fan, Rongbo; Xue, Chaohui; Wang, Shumei; Liu, Wenli; Zhang, Shuang; Jiao, Yuehua; Du, Ming; Yi, Huaxi; Han, Xue
- Abstract
A gene from Zea mays coding a TGase was expressed in E. coli and identified by Western blotting. Under optimal expression conditions, the production and specific activity of refolded TGZ were 1.41 mg/L and 0.34 U/mg. The activated TGZ was employed to cross-link milk proteins. The yoghurt treated with TGZ showed a lower syneresis, higher apparent viscosity and texture than untreated yoghurt. The properties of TGZ-treated sample were better than those of MTG-treated samples, so TGZ may have potential as an additive in yoghurt manufacture.
- Subjects
ZEA; ESCHERICHIA coli; YOGURT; GENE expression; WESTERN immunoblotting; MILK proteins
- Publication
International Journal of Dairy Technology, 2015, Vol 68, Issue 1, p54
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12165