Abstract
Microbial transglutaminase (MTG) isolated from Streptomyces mobaraensis has been available on a commercial scale for several years. MTG generates inter- and intramolecular cross-links between γ-carboxylamide groups of glutamine residues and ɛ-amino groups of lysine residues in proteins. Due to its great potential to improve various functional properties of proteins, MTG is mainly used to enhance texture, stability, and water binding. Application of MTG for the production of plant protein-based foodstuffs such as tofu, noodles, bread and bakery products, is still limited to raw materials from soybean and wheat. However, with the increasing demand for vegetarian foods, the utilisation of novel proteins as functional ingredients, e.g. from peas, lupins, sesame, and sunflower, seems promising. To open new horizons for MTG application, this review aims at demonstrating the actual potential of MTG in processing foodstuffs based on vegetable proteins. Particular focus was laid on novel plant protein sources suitable for cross-linking with MTG. Furthermore, strategies for improving texture and nutritive value of the proteins are discussed.
Similar content being viewed by others
References
Zhu Y, Bol J, Rinzema A, Tramper J, Wijngaards G (1999) Agro-Food-Industry Hi-Tech 10:8–10
Motoki M, Nio N, Takinami K (1984) Agric Biol Chem 48:1257–1261
Ando H, Adachi M, Umeda K, Matsuura A, Nonaka M, Uchio R, Tanaka H, Motoki M (1989) Biol Chem 53:2613–2617
Gerber U, Jucknischke U, Putzien S, Fuchsbauer HL (1994) Biochem J 299:825–829
Motoki M, Okiyama A, Nonaka M, Tanaka H, Uchio R, Matsuura A, Ando H, Umeda K (1989) Novel transglutaminase. Patent JP 1027471
Ando H, Matsuura A, Hirose S (1992) Process for producing a transglutaminase derived from streptomyces. Patent JP 4108381
Kanaji T, Ozaki H, Takao T, Kawajiri H, Ide H, Motoki M, Shimonishi Y (1993) J Biol Chem 268:11565–11572
Nielsen PM (1995) Food Biotechnol 9:119–156
Motoki M, Seguro K (1998) Trends Food Sci Technol 9:204–210
de Jong GAH, Koppelmann SJ (2002) J Food Sci 67:2798–2806
Zhu Y, Rinzema A, Tramper J, Bol J (1995) Appl Microbiol Biotechnol 44:277–282
Kuraishi C, Yamazaki K, Susa Y (2001) Food Rev Int 17:221–246
Kuraishi C, Sakamoto J, Soeda T (1996) ACS Symp Ser 637:29–38
Motoki M, Kumazawa Y (2000) Food Sci Technol Res 6:151–160
Yokoyama K, Nio N, Kikuchi Y (2004) Appl Microbiol Biotechnol 64:447–454
Kuraishi C, Sakamoto J, Soeda T (1998) Fleischwirtschaft 78:657–660
Kuraishi C, Sakamoto J, Yamazaki K, Susa Y, Kuhara C, Soeda T (1997) J Food Sci 63:488–490, 515
Hammer FG (1998) Fleischwirtschaft 78:1155–1162
Jiang ST, Hsieh JF, Ho ML, Chung YC (2000) J Food Sci 65:694–699
Seguro K, Kumazawa Y, Ohtsuka T, Toiguchi S, Motoki M (1995) J Food Sci 60:305–311
Sakamoto H, Kumazawa Y, Toiguchi S, Seguro K, Soeda T, Motoki M (1995) J Food Sci 60:300–304
Gómez-Guillén MC, Sarabia AI, Solas MT, Montero P (2001) J Sci Food Agric 81:665–673
Imm JY, Lian P, Lee CM (2000) J Food Sci 65:200–205
Færgemand M, Sørensen MV, Jørgensen U, Budolfsen G, Qvist KB (1999) Milchwissenschaft 54:563–566
Lauber S, Henle T, Klostermeyer H (2000) Eur Food Res Technol 210:305–309
Kato A, Wada T, Kobayashi K, Seguro K, Motoki M (1991) Agric Biol Chem 55:1027–1031
Gerrard JA, Fayle SE, Wilson AJ, Newberry MP, Ross M, Kavale S (1998) J Food Sci 63:472–475
Gerrard JA, Fayle SE, Brown PA, Sutton KH, Simmons L, Rasiah I (2001) J Food Sci 66:782–786
Gerrard JA, Newberry MP, Ross M, Wilson AJ, Fayle SE, Kavale S (2000) J Food Sci 65:312–314
Nonaka M, Sakamoto H, Toiguchi S, Yamagiwa K, Soeda T, Motoki M (1996) Food Hydrocoll 10:41–44
Soeda T, Ishii T, Yamazaki K, Murase K (1995) Nihon-Shokuhin-Kagaku-Kogakkai-Shi 42:254–261
Folk JE (1983) Adv Enzymol 54:1–56
Lorand L, Conrad SM (1984) Mol Cell Biochem 58:9–35
Armbrust C, Werlein HD, Watkinson BM (2003) Dtsch Lebensm Rundsch 99:181–187
Motoki M, Nio N (1983) J Food Sci 48:561–566
Nonaka M, Tanaka H, Okiyama A, Motoki M, Ando H, Umeda K, Matsuura A (1989) Agric Biol Chem 53:2619–2623
Folk JE (1980) Ann Rev Biochem 49:517–531
Falcone P, Serafini-Fracassini D, del Duca S (1993) J Plant Physiol 142:265–273
Icekson I, Apelbaum A (1987) Plant Physiol 84:972–974
Kang H, Cho YD (1996) Biochem Biophys Res Commun 223:288–292
Lilley GR, Skill J, Griffin M, Bonner PLR (1998) Plant Physiol 117:1115–1123
Yasueda H, Kumazawa Y, Motoki M (1994) Biosci Biotechnol Biochem 58:2041–2045
Nozawa H, Mamegoshi S, Seki N (1997) Comp Biochem Physiol 118B:313–317
Kumazawa Y, Ohtsuka T, Ninomiya D, Seguro K (1997) Biosci Biotechnol Biochem 61:1086–1090
Ikura K, Sasaki R, Motoki M (1992) Comments Agric Food Chem 2:389–407
Folk JE, Cole PW (1966) J Biol Chem 241:5518–5525
Nozawa H, Cho SY, Seki N (2001) Fish Sci 67:912–919
Wong WSD, Batt C, Kinsella JE (1990) Int J Biochem 22:53–59
Kumazawa Y, Sano K, Seguro K, Yasueda H, Nio N, Motoki M (1997) J Agric Food Chem 45:604–610
de Jong GAH, Wijngaards G, Boumans H, Koppelman SJ, Hessing M (2001) J Agric Food Chem 49:3389–3393
Gorman JJ, Folk JE (1980) J Biol Chem 225:419–427
de Barros Soares LH, Assmann F, Záchia Ayub MA (2003) Biotechnol Appl Biochem 37:295–299
Junqua M, Duran R, Gancet C, Goulas P (1997) Appl Microbiol Biotechnol 48:730–734
Duran R, Junqua M, Schmitter JM, Gancet C, Goulas P (1998) Biochimie 80:313–319
Kobayashi K, Suzuki S, Izawa Y, Yokozeki K, Miwa K, Yamanaka S (1998) J Gen Appl Microbiol 44:85–91
Ho ML, Leu SZ, Hsieh JF, Jiang ST (2000) J Food Sci 65:76–80
Suzuki S, Izawa Y, Kobayashi K, Eto Y, Yamanaka S, Kubota K, Yokozeki K (2000) Biosci Biotechnol Biochem 64:2344–2351
Washizu K, Ando K, Koikeda S, Hirose S, Matsuura H, Tagaki H, Motoki M, Takeuchi K (1994) Biosci Biotechnol Biochem 58:82–87
Yokoyama KI, Nakamura N, Seguro K, Kubota K (2000) Biosci Biotechnol Biochem 64:1263–1270
Kikuchi K, Date M, Yokoyama K, Umezawa Y, Matsui H (2003) Appl Environ Microbiol 69:358–366
Takehana S, Washizu K, Ando K, Koikeda S, Takeuchi K, Matsui H, Motoki M, Tagaki H (1994) Biosci Biotechnol Biochem 58:88–92
Date M, Yokoyama K, Umezawa Y, Matsui H, Kikuchi Y (2004) J Biotechnol 110:219–226
Lin YS, Chao ML, Liu CH, Chu WS (2004) Process Biochem 39:591–598
Taguchi S, Arakawa K, Yokoyama K, Takehana S, Takagi H, Momose H (2002) J Biosci Bioeng 94:478–481
Pedersen MH, Hansen TK, Sten E, Seguro K, Ohtsuka T, Morita A, Bindslev-Jensen C, Poulsen LK (2004) Mol Nutr Food Res 48:434–440
Gerrard JA, Sutton KH (2005) Trends Food Sci Technol 16:510–512
Lu SY, Zhou ND, Tian YP, Li HZ, Chen J (2003) J Food Biochem 27:109–125
Umezawa Y, Ohtsuka T, Yokoyama K, Nio N (2002) Food Sci Technol Res 8:113–118
Tsai GJ, Lin SM, Jiang ST (1996) J Food Sci 61:1234–1238
Menéndez O, Rawel H, Schwarzenbolz U, Henle T (2006) J Agric Food Chem 54:1716–1721
Matsuura M, Sasaki M, Sasaki A, Takeuchi T (2000) Production for producing packed tofu. Patent US 6042851
Nonaka M, Soeda T, Yamagiwa K, Kowata H, Motogi M, Toiguchi S (1991) Process of preparing shelf-stable “tofu” at normal temperature for long term. Patent US 5055310
Kwan SW, Easa AM (2003) Lebensm Wiss Technol 36:643–646
Oomura H, Adachi T, Nakatani S, Akasaka T (2002) Tofu products excellent in freeze resistance and process for producing the same. Patent US 6342256
Sawano E, Sawano H (2003) Process for producing functional okara milks and functional tofus. Patent US 6582739
Basmann A, Köksel H, Ng PKW (2002) Eur Food Res Technol 215:419–424
Basmann A, Köksel H, Ng PKW (2003) J Food Sci 68:2453–2460
Poza OD (2002) Cereal Foods World 47:93–95
Gräber S (1999) Nahrung 43:249–252
Schuhmann F (2003) Utilization of transglutaminases for the production of baked products with a low wheat content. Patent US 6517874
An Y-H, Gang D-O, Shin M (2005) Food Sci Biotechnol 14:608–613
Collar C, Bollaín C (2004) Eur Food Res Technol 218:139–146
Collar C, Bollaín C (2005) Eur Food Res Technol 221:298–304
Caballero PA, Bonet A, Rosell CM, Gómez M (2005) J Cereal Sci 42:93–100
Yamazaki K, Soeda T (1998) Modified cereal flour and processed food using the same. Patent EP 0847701
Rosell CM, Wang J, Aja S, Bean S, Lookhart G (2003) Cereal Chem 80:52–55
Ishii C, Soeda T (1997) Method of manufacturing baked products. Patent EP 0760209
Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK (2006) Cereal Chem 83:28–36
Seo H, Shin W, Yoon S, Lee S (2003) Food Sci Biotechnol 12:1–8
Wu J, Corke H (2005) J Sci Food Agric 85:2587–2594
Yamazaki K, Nishimura Y (1998) Method for producing noodles. Patent EP 0870434
Tömösközi S, Lásztity R, Haraszi R, Baticz O (2001) Nahrung 45:399–401
Owusu-Ansah YJ, McCurdy SM (1991) Food Rev Int 7:103–134
Wäsche A, Müller K, Knauf U (2001) Nahrung/Food 6:393–395
Yoshie-Stark Y, Bez J, Wada Y, Wäsche A (2005) J Agric Food Chem 53:7681–7689
Morita T, Kiriyama S (1993) J Food Sci 58:1393–1396, 1406
Gnanasambandam R, Hettiarachchy NS (1995) J Food Sci 60:1066–1069, 1074
Gonzales-Perez S, Merck KB, Vereijken JM, van Koningsveld GA, Gruppen H, Voragen AGJ (2002) J Agric Food Chem 50:1713–1719
Vaintraub IA, Bastrygina AS (1989) Nahrung 33:913–915
Friedmann M, Brandon DL (2001) J Agric Food Chem 49:1069–1086
Nonaka M, Toiguchi S, Sakamoto H, Kawajiri H, Soeda T, Motoki M (1994) Food Hydrocoll 8:1–8
Chanyongvorakul Y, Matsumura Y, Nonaka M, Motoki M, Mori T (1995) J Food Sci 60:483–488, 493
Kang IJ, Matsumura Y, Ikura K, Motoki M, Sakamoto H, Mori T (1994) J Agric Food Chem 42:159–165
Friedmann M, Finot PA (1990) J Agric Food Chem 38:2011–2020
Iwami K, Yasomoto K (1986) J Sci Food Agric 37:495–503
Porta R, Gentile V, Esposito C, Mariniello L, Aurrichio S (1990) Phytochemistry 29:2801–2804
Mujoo R, Ng PKW (2003) Cereal Chem 80:703–706
Bauer N, Köhler P, Wieder H, Schieberle P (2003) Cereal Chem 80:781–786
Larré C, Denery-Papini S, Popineau Y, Deshayes G, Desserme C, Lefebvre J (2000) Cereal Chem 77:121–127
Larré C, Deshayes G, Lefebvre J, Popineau Y (1998) Nahrung 42:155–157
Gooding MJ, Davies WP (1997) Wheat production and utilization. CAB International, Wallingford, UK
Wang M, Hettiarachchy NS, Qi M, Burks W, Siebenmorgen T (1999) J Agric Food Chem 47:411–416
Khoi BH, Dien LD (1987) J Sci Food Agric 39:137–143
Gujral HS, Guardiola I, Carbonell JV, Rosell CM (2003) J Agric Food Chem 51:3814–3818
Gujral HS, Rosell CM (2004) J Cereal Sci 39:225–230
Engqvist G, Eckardt T (2001) Grain Legumes 33:22
Okubo L, Waldrop AB, Iacobucci GA, Myers DV (1975) Cereal Chem 52:263–271
Omosaiye O, Cheryan M (1979) Cereal Chem 56:58–62
de Rham O, Jost T (1979) J Food Sci 44:596–600
Fredrikson M, Biot P, Alminger ML, Carlsson NG, Sandberg AS (2001) J Agric Food Chem 49:1208–1212
Fuhrmeister H, Pahne N, Meuser F (1998) Getreide Mehl Brot 52:304–309
Larré C, Chiarello M, Dudek S, Chenu M, Gueguen J (1993) J Agric Food Chem 41:1816–1820
Larré C, Kedzior ZM, Chenu M, Viroben G, Gueguen J (1992) J Agric Food Chem 40:1121–1126
Ruiz MA, Sotelo A (2001) J Agric Food Chem 49:5336–5339
Lqari H, Vioque J, Pedroche J, Millán F (2002) Food Chem 76:349–356
Holley W, Müller K, Kamal H, Wäsche A, Borcherding A, Luck T (2000) Method for treating and processing lupine seeds containing alkaloid, oil and protein. Patent WO 0054608
Pollard NJ, Stoddard FL, Popineau Y, Wrigley CW, MacRitchie F (2002) Cereal Chem 79:662–669
Dervas G, Doxastakis G, Hadjisavva-Zinoviadi S, Triantafillakos N (1999) Food Chem 66:67–73
Lásztity R, Khalil MM, Haraszi R, Baticz O, Tömösközi S (2001) Nahrung 45:396–398
Schäfer C, Schott M, Brandl F, Neidhart S, Carle R (2005) J Agric Food Chem 53:2830–2837
Prasad DT (1987) Lebensm Wiss Technol 20:22–25
Pierpoint WS (1969) Biochem J 112:609–616
Saeed M, Cheryan M (1988) J Food Sci 53:1127–1131, 1143
Villanueva A, Vioque J, Sanchez-Vioque R, Clemente A, Bautista J, Millan F (1999) Grasas Aceites 50:472–476
Gomez-Juarez C, Castellanos-Molina R, Salazar-Zazueta A (1998) Arch Latinoamer Nutr 48:165–168
Yue P, Hettiarachchy N, Dàppolonia BL (1991) J Food Sci 56:992–995, 998
Rossi M (1988) Lebensm Wiss Technol 21:267–270
Sanchez AC, Burgos J (1997) J Food Sci 62:284–288
Molina MI, Petruccelli S, Añón MC (2004) J Agric Food Chem 52:6023–6029
Sanchez AC, Burgos J (1996) J Agric Food Chem 44:3773–3777
El-Adawy TA (1997) Food Chem 59:7–14
López G, Flores I, Gálvez A, Quirasco M, Farréz A (2003) Lebensm Wiss Technol 36:67–74
Taha FS, Fahmy M, Sadek MA (1987) J Agric Food Chem 35:289–292
Walsh DJ, Cleary D, McCarthy E, Murphy S, FitzGerald RJ (2003) Food Res Int 36:677–683
Flanagan J, FitzGerald RJ (2002) J Agric Food Chem 50:5429–5436
Flanagan J, FitzGerald RJ (2003) Int Dairy J 13:135–143
Lim LT, Mine Y, Tung MA (1998) J Agric Food Chem 46:4022–4029
FAO/WHO (1989) Report of a joint FAO/WHO expert consultation on protein quality evaluation. Bethesda, MD, USA
Ikura K, Yoshikawa M, Sasaki R, Chiba H (1981) Agric Biol Chem 45:2587–2592
Ikura K, Okumura K, Yoshikawa M, Sasaki R, Chiba H (1985) Agric Biol Chem 49:1877–1878
Ikura K, Goto M, Yoshikawa M, Sasaki R, Chiba H (1984) Agric Biol Chem 48:2347–2354
Nonaka M, Matsuura Y, Motoki M (1996) Biosci Biotechnol Biochem 60:131–133
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Dube, M., Schäfer, C., Neidhart, S. et al. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase. Eur Food Res Technol 225, 287–299 (2007). https://doi.org/10.1007/s00217-006-0401-2
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-006-0401-2