Η τρανσγλουταμινάση και η εφαρμογή της στην τεχνολογία τροφίμων
Δημοσιευμένα:
Nov 30, 2017
Λέξεις-κλειδιά:
τρανσγλουταμινάση πρωτεΐνες τεχνολογία τροφίμων
Περίληψη
Οι τρανσγλουταμινάσες (TG) είναι ένζυμα, τα οποία καταλύουν αντιδράσεις στις οποίες ένα ακετυλιο μεταφέρεται από τη γ-καρβοξυλικη ομάδα των υπολειμμάτων γλουταμίνης ενός πεπτιδίου (δότης ακετυλίου) σε διάφορες πρωτοταγείς αμίνες (δέκτες ακετυλίου). Οι TG μπορούν να τροποποιούν τις πρωτείνες με σχηματισμό σταυροειδών δεσμών (cross-linking), με ενσωμάτωση αμινών ή με απαμίδωση. Η παρουσία των TG έχει διαπιστωθεί σε έναν εξαιρετικά μεγάλο αριθμό ζωντανών οργανισμών, όπως στον άνθρωπο και σε άλλα ανώτερα θηλαστικά, καθώς επίσης και σε πτηνά, αμφίβια, ψάρια, φυτά και μικροοργανισμούς. Οι TG στα ανώτερα θηλαστικά και στα ψάρια απαιτούν πάντα ιόντα Ca + για την εκδήλωση της ενζυμικης τους δραστηριότητας. Αντίθετα, στα φυτά και στους μικροοργανισμούς είναι ένζυμα τα οποία δρουν ανεξάρτητα από την παρουσία ιόντων Ca +. Η TG των θηλαστικών είχε παραμείνει για δεκαετίες η μοναδική πηγή εμπορεύσιμης TG. Η περιορισμένη διαθεσιμότητα, καθώς και η πολύπλοκη διαδικασία διαχωρισμού και καθαρισμού της, οδήγησαν σε μεγάλη αύξηση της τιμής του εμπορικού της σκευάσματος. Έτσι, δεν ήταν δυνατή η εφαρμογή του ένζυμου σε βιομηχανική κλίμακα. Τα τελευταία χρόνια, όμως, έγινε δυνατή η μαζική παραγωγή του ένζυμου από φτηνές πηγές, όπως είναιοι μικροοργανισμοί, με παραδοσιακές τεχνολογίες ζύμωσης. Διάφορα μικροβιακά στελέχη, κυρίως είδη του γένους Streptoverticillium, έχουν τη δυνατότητα να παράγουν TG, η οποία ονομάστηκε μικροβιακή τρανσγλουταμινάση (MTG). Οι περισσότερες πρωτείνες των τροφίμων, όπως οι σφαιρίνες των οσπρίων,η γλουτένη και η γλιαδίνη των σιτηρών, οι πρωτείνες της λεκίθου και του λευκώματος του αυγού, η ακτίνη και η μυοσίνη τουκρέατος, η ζελατίνη, το κολλαγόνο, οι καζείνες του γάλακτος, η α-λακταλβουμίνη και η β-λακτοσφαιρίνη, μπορούν να συνδεθούνμε σταυροειδείς δεσμούς, χάρη στην καταλυτική δράση του ένζυμου, με αποτέλεσμα την τροποποίηση των λειτουργικών τους ιδιοτήτων. Κατά παρόμοιο τρόπο, δυο ή περισσότερες πρωτείνες διαφορετικής προέλευσης, όπως είναι οι πρωτείνες του ορού του γάλακτος, οι σφαιρίνες της σόγιας, η γλουτένη, οι πρωτείνες των αυγών, η ακτίνη και η μυοσίνη, μπορούν να συνδεθούν με ομοιοπολικούς δεσμούς, με αποτέλεσμα το σχηματισμό νέων πρωτεϊνών, με νέες ξεχωριστές λειτουργικές ιδιότητες. Η MTG μπορεί, επίσης, να ενσωματώνει αμινοξέα ή πεπτίδια στις πρωτεΐνες μέσω ομοιοπολικών δεσμών, με απώτερο σκοπό τη βελτίωση της θρεπτικής αξίας των ίδιων των πρωτεϊνών και γενικότερα των τροφίμων. Η πιθανότητα να προκαλεί η MTG αλλεργικά φαινόμενα στον άνθρωπο είναι πολύ μικρή έως ανύπαρκτη και, ως ένζυμο, θεωρείται ουσία χαμηλής τοξικότητας. Η εφαρμογή της MTG στην τεχνολογία των τροφίμων θα μπορούσε να ικανοποιήσει τις απαιτήσεις των καταναλωτών για νέα πρωτεϊνούχα τρόφιμα με βελτιωμένη εμφάνιση και γεύση, αυξημένη θρεπτική αξία και μεγαλύτερο χρόνο συντήρησης. Η MTG μπορεί να χρησιμοποιηθεί ακόμη και σε τρόφιμα με χαμηλότερη περιεκτικότητα σε πρωτείνες, όταν προστεθούν, στο μίγμα MTG-τροφίμου, συστατικά όπως το καζεϊνικό νάτριο, η μαλτοδεξτρίνη και το άμυλο.
Λεπτομέρειες άρθρου
- Πώς να δημιουργήσετε Αναφορές
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TZIKAS (Ζ. ΤΖΗΚΑΣ) Z., & AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ) I. (2017). Η τρανσγλουταμινάση και η εφαρμογή της στην τεχνολογία τροφίμων. Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας, 56(4), 311–324. https://doi.org/10.12681/jhvms.15091
- Τεύχος
- Τόμ. 56 Αρ. 4 (2005)
- Ενότητα
- Review Articles
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Λήψεις
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