Cold adapted transglutaminase in food processing

Transglutaminases (TGs) are a family of enzymes that catalyzes cross-linking of proteins by forming covalent bonds between lysine residues and glutamine residues in different polypeptides. TGs have great potential for the food industry because the isopept ide bonds created by TGs exhibit high resistance to proteolytic degradation (proteolysis) and bind a range of proteins that are not normally linked. Once the binding has occurred, food products can therefore withstand further processing such as cooking, s moking, freezing or chilling. We have sequenced and cloned a transglutaminase which is cold-adapted, that is it has its activity optimum at a low temperature. This enzyme is particular useful in food industry, because processing at this temperature does n ot diminish the quality of the product. A large volume of bi-products from the Norwegian fish industry may in this manner be restructured to new and attractive products with a higher value for the producer, and it will the consumption of fish products in Norway. The focus of this project will be to develop a commercial product that can be used as a biological adhesive with unlimited potential for use in the food industry and cooking. This will be achieved by large-scale production and purification of this recombinant enzyme.

Transglutaminases (TGs) are a family of enzymes that catalyzes cross-linking of proteins by forming covalent bonds between lysine residues and glutamine residues in different polypeptides. TGs have great potential for the food industry because the isopept ide bonds created by TGs exhibit high resistance to proteolytic degradation (proteolysis) and bind a range of proteins that are not normally linked. Once the binding has occurred, food products can therefore withstand further processing such as cooking, s moking, freezing or chilling. We have sequenced and cloned a transglutaminase which is cold-adapted, that is it has its activity optimum at a temperature of 4oC. This enzyme is particular useful in food industry, because processing at this temperature doe s not diminish the quality of the product. A large volume of bi-products from the Norwegian fish industry may in this manner be restructurated to new and attractive products with a higher value for the producer, and it will the consumption of fish product s in Norway. The focus of this project will be to develop a commercial product that can be used as a biological adhesive, with unlimited potential for use in the food industry and cooking. This will be achieved by large-scale production and purification o f this recombinant enzyme.