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发现了Streptomyces物种中的新型转胺酶,用于食品中高效的蛋白质交叉链接

Xinglong Wang¹, Qiming Chen¹, Zhongshi Huang²

¹Medical Enzyme Engineering Center, CAS Key Lab of Bio-Medical Diagnostics, Suzhou Institute of Biomedical Engineering and Technology, Chinese Academy of Sciences, 88 Keling Road, Suzhou 215004, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.

International journal of biological macromolecules

|May 17, 2025

概括

来自Streptomyces的新型转谷氨酸酶 (TG) 增强了食物蛋白质的交联. 该研究确定了过活性的TGs,其中一种变体的活性比标准酶高出2.3倍,提供了新的食品加工工具.

科学领域:

酶学是一种酶学.
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

转胺酶 (TG) 对于食品加工中的蛋白质交联至关重要.
现有的TG酶在效率和应用方面存在局限性.

研究的目的:

识别和描述Streptomyces物种中的新型,过活跃的转谷氨酸酶 (TGs).
提高食品应用中的蛋白质交联效率.
研究影响食品矩阵中TG活性的结构和机制因素.

主要方法:

用于初始TG查的家族遗传学分析.
虚拟对接用于酶选择.
在体外活性测试使用CBZ-Gln-Gly基质.
用素和碎肉进行交叉连接实验.
模拟分子动力学以分析酶基质相互作用.

主要成果:

来自Streptomyces wuyuanensis (SwTG) 的新型TG与标准的Streptomyces mobaraensis TG (SmTG) 相比,具有2.3倍以上的特异活性 (78.3U/mg).
与SmTG相比,SwtG,StTG和SrtG显示出优越的素交叉链接.
只有StTG表现出比SmTG显著更高的碎肉交叉连接活性.
酶体积,灵活性和表面电荷被确定为影响基质结合和交联效率的因素.

结论:

新型的Streptomyces衍生TG为食品蛋白交联提供了增强的潜力.
在复杂的食品系统中,特定活动并不总是与交叉连接性能相关.
酶的结构性质,如体积,灵活性和表面电荷,对食品应用中的TG功能产生了重大影响.

关键词:

发现了新的酶发现.蛋白质的交叉连接.转谷氨酸氨基酶是什么意思

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