Purification, Characterization, and Comparative Analysis of a Novel Transglutaminase Enzyme Produced by a Strain of Streptomyces mobaraensis
Transglutaminase (TGase) is an important cross-linking enzyme with a unique catalytic function, specifically facilitating gamma-glutamyl transfer reactions. These reactions covalently link glutamine residues in proteins with hydroxyl or primary amine groups, resulting in the formation of cross-linked protein networks. This process significantly enhances the texture, taste, appearance, and other characteristics of food products. As a result, TGase has become an indispensable tool in food processing and improvement.TGase is widely distributed among animals, plants, and microorganisms. It was initially isolated from guinea pig liver in the 1950s. Early research primarily concentrated on TGase found in animal tissues. In 1989, Ando and colleagues isolated TGase from Streptoverticillium mobaraense, expanding the enzyme's industrial applications. Various species and strains of Streptomyces have been identified as TGase producers. Streptomyces mobaraensis, for example, has been purified from soil samples and received FDA certification for safe utilization in food processing. Owing to its distinctive structure and strong cross-linking capability, TGase is extensively employed as a novel food additive within the global food industry. Microbial fermentation offers a convenient and cost-effective production method for TGase, facilitating its widespread application. In addition to its established role in food processing, TGase has proven valuable in microencapsulation, edible films, emulsion gels, and similar areas. However, even though Streptomyces holds promise as a TGase production candidate, challenges related to low yield and poor thermal stability persist. Addressing these challenges is pivotal for the industrial implementation of TGase, underscoring the significance of identifying high-performance strains.In light of this context, the current study aims to explore a superior strain of Streptomyces mobaraensis through natural selection. The study further involves characterizing the TGase produced by this strain, followed by an in-depth enzymatic analysis. This approach seeks to identify a strain capable of high TGase yield, robust activity, and excellent stability. Additionally, the study delves into the potential applications of this strain. The article encompasses several key aspects: initially, the selection of a TGase-producing strain from Streptomyces mobaraensis, providing a reliable strain foundation for subsequent research. Subsequently, the article focuses on the purification and characterization of the obtained TGase, aimed at comprehending its properties. Furthermore, the study includes a comparative analysis with TGase produced by the industrial strain TBJ3. This comparison evaluates potential performance disparities, thereby furnishing a scientific basis for future applications in the realm of microbiology.