The influence of salts and temperature on enzymatic activity of microbial transglutaminase

Carolin Kütemeyer; M. Froeck; H. D. Werlein; B. M. Watkinson

doi:10.1016/j.foodcont.2004.06.012

The influence of salts and temperature on enzymatic activity of microbial transglutaminase

Carolin Kütemeyer^*
, M. Froeck
, H. D. Werlein
, B. M. Watkinson

^*Corresponding author for this work

Research output: Contribution to journal › Article › Research › peer review

Abstract

Microbial transglutaminase is used world-wide to improve the texture and to modify the properties of prepared foods in general. It was of interest to investigate the influence of different salts (KCl, NaCl, CaCl₂, MgCl₂) and salt concentrations (0%, 5%, 10%, 15%, 20%) on the enzymatic activity and thermal stability of microbial transglutaminase. The food enzyme preparation Activa WM (Ajinomoto Europe Sales. Hamburg) was examined using the hydroxamate test. Compared to the microbial transglutaminase solution in water, the addition of NaCl and KCl (monovalent ions) increased the enzymatic activity and thermal stability. By contrast, bivalent ions either had only a slight influence (MgCl₂) or decreased the enzymatic activity and thermal stability (CaCl₂).

Original language	English
Pages (from-to)	735-737
Number of pages	3
Journal	FOOD CONTROL
Volume	16
Issue number	8 SPEC. ISS.
E-pub ahead of print	6 Aug 2004
DOIs	https://doi.org/10.1016/j.foodcont.2004.06.012
Publication status	Published - Oct 2005

Keywords

Enzymatic activity
Salts
Transglutaminase

ASJC Scopus subject areas

Biotechnology
Food Science

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10.1016/j.foodcont.2004.06.012

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abstract = "Microbial transglutaminase is used world-wide to improve the texture and to modify the properties of prepared foods in general. It was of interest to investigate the influence of different salts (KCl, NaCl, CaCl2, MgCl2) and salt concentrations (0\%, 5\%, 10\%, 15\%, 20\%) on the enzymatic activity and thermal stability of microbial transglutaminase. The food enzyme preparation Activa WM (Ajinomoto Europe Sales. Hamburg) was examined using the hydroxamate test. Compared to the microbial transglutaminase solution in water, the addition of NaCl and KCl (monovalent ions) increased the enzymatic activity and thermal stability. By contrast, bivalent ions either had only a slight influence (MgCl2) or decreased the enzymatic activity and thermal stability (CaCl2).",

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AU - Kütemeyer, Carolin

AU - Froeck, M.

AU - Werlein, H. D.

AU - Watkinson, B. M.

PY - 2005/10

Y1 - 2005/10

N2 - Microbial transglutaminase is used world-wide to improve the texture and to modify the properties of prepared foods in general. It was of interest to investigate the influence of different salts (KCl, NaCl, CaCl2, MgCl2) and salt concentrations (0%, 5%, 10%, 15%, 20%) on the enzymatic activity and thermal stability of microbial transglutaminase. The food enzyme preparation Activa WM (Ajinomoto Europe Sales. Hamburg) was examined using the hydroxamate test. Compared to the microbial transglutaminase solution in water, the addition of NaCl and KCl (monovalent ions) increased the enzymatic activity and thermal stability. By contrast, bivalent ions either had only a slight influence (MgCl2) or decreased the enzymatic activity and thermal stability (CaCl2).

AB - Microbial transglutaminase is used world-wide to improve the texture and to modify the properties of prepared foods in general. It was of interest to investigate the influence of different salts (KCl, NaCl, CaCl2, MgCl2) and salt concentrations (0%, 5%, 10%, 15%, 20%) on the enzymatic activity and thermal stability of microbial transglutaminase. The food enzyme preparation Activa WM (Ajinomoto Europe Sales. Hamburg) was examined using the hydroxamate test. Compared to the microbial transglutaminase solution in water, the addition of NaCl and KCl (monovalent ions) increased the enzymatic activity and thermal stability. By contrast, bivalent ions either had only a slight influence (MgCl2) or decreased the enzymatic activity and thermal stability (CaCl2).

KW - Enzymatic activity

KW - Salts

KW - Transglutaminase

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DO - 10.1016/j.foodcont.2004.06.012

M3 - Article

AN - SCOPUS:14744297808

SN - 0956-7135

VL - 16

SP - 735

EP - 737

JO - FOOD CONTROL

JF - FOOD CONTROL

IS - 8 SPEC. ISS.

ER -

The influence of salts and temperature on enzymatic activity of microbial transglutaminase

Abstract

Keywords

ASJC Scopus subject areas

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