Aloe vera leaves potential as a new source of transglutaminase

Cahyo Indarto; Supriyanto Supriyanto; Wahyu Prihanta; Dang Ngoc Hung

doi:10.21107/agrointek.v19i1.27877

Aloe vera leaves potential as a new source of transglutaminase

Cahyo Indarto, Supriyanto Supriyanto, Wahyu Prihanta, Dang Ngoc Hung

Abstract

Transglutaminase is an enzyme that catalyzes cross-linking reactions between primary protein chains. This activity can be applied to improve the texture quality of protein-based food products, such as meatballs, and surimi sausage. Elasticity is an important parameter for consumers when choosing these food products. Currently, many chemical compounds of phosphate have been used to increase the elasticity of food products. Therefore, this study aimed to use plant-derived transglutaminase as a gelling agent for food products to replace chemicals. The experiment was carried out by extracting transglutaminase from aloe vera leaves for characterization. The parameters characterized include transglutaminase activity, optimum temperature and pH, molecular weight, as well as inhibiting and activating compounds. The results showed that aloe vera leaves extract had high transglutaminase activity (0.47 U.mg-1), optimum temperature of 40-50°C, pH 5-7, molecular weight of 70-75 kDa, strongly inhibited by Zn2+ ions, and activated in the presence of dithiothreitol (DTT). The high activity shows that aloe vera leaves can be applied as a gelling agent in food products.

Keywords

Aloe vera; transglutaminase; gelling agent

Full Text:

PDF

References

Abu El-souod, S. M., T. M. Mohamed, E. M. M. Ali, M. O. El-badry, and M. M. El-keiy. 2014. Partial purification of extracellular exo-inulinase from Ulocladium atrum. Journal of Genetic Engineering and Biotechnology 12(1):15–20.

Amid, M., M. Shuhaimi, Md. Z. Islam Sarker, and M. Y. Abdul Manap. 2012. Purification of serine protease from mango (Mangifera Indica Cv. Chokanan) peel using an alcohol/salt aqueous two phase system. Food Chemistry 132(3):1382–1386.

Darwish, M., A. El-Awady, and M. Mostafa. 2019. Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese. Journal of Food and Dairy Sciences 10(12):495–501.

Djoullah, A., G. Krechiche, F. Husson, and R. Saurel. 2016. Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment. Food Chemistry 190:197–200.

Gaspar, A. L. C., and S. P. de Góes-Favoni. 2015. Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chemistry 171:315–322.

Hemung, B.-O., and J. Yongsawatdigul. 2008. Partial purification and characterization of transglutaminase from threadfin bream (Nemipterus SP.) liver. Journal of Food Biochemistry 32(2):182–200.

Ho, M. ‐L., S. ‐Z. Leu, J. ‐F. Hsieh, and S. ‐T. Jiang. 2000. Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum. Journal of Food Science 65(1):76–80.

Huang, X. W., L. J. Chen, Y. B. Luo, H. Y. Guo, and F. Z. Ren. 2011. Purification, characterization, and milk coagulating properties of ginger proteases. Journal of Dairy Science 94(5):2259–2269.

Kieliszek, M., and A. Misiewicz. 2014. Microbial transglutaminase and its application in the food industry. A review. Folia Microbiologica 59(3):241–250.

Lerner, A., and T. Matthias. 2015. Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease. Autoimmunity Reviews 14(6):479–489.

Macedo, J. A., A. L. Fazani Cavallieri, R. Lopes da Cunha, and H. H. Sato. 2010. The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate. International Dairy Journal 20(10):673–679.

Macedo, J. A., L. D. Sette, and H. H. Sato. 2011. Purification and characterization of a new transglutaminase from Streptomyces sp. Isolated in brazilian soil. Journal of Food Biochemistry 35(4):1361–1372.

Mahmood, W. A., and N. H. Sebo. 2009. Effect of microbial transglutaminase treatment on soft cheese properties. Mesopotamia Journal of Agriculture 37(4).

Nur’amaliyah, L. S., D. S. Zilda, and N. R. Mubarik. 2016. Purification and Characterization of Transglutaminase from Streptomyces sp. TTA 02 SDS 14. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 11(3).

Sidauruk, S. W., T. Nurhayati, and U. T. Laksono. 2017. Characterization of Endogenous Transglutaminase Enzyme of Yellow Pike Conger’s Liver. Jurnal Pengolahan Hasil Perikanan Indonesia 20(3):582.

Verma, J., and S. Pandey. 2019. Characterization of partially purified alkaline protease secreted by halophilic bacterium Citricoccus sp. isolated from agricultural soil of northern India. Biocatalysis and Agricultural Biotechnology 17:605–612.

Zhang, Y., S. He, and B. K. Simpson. 2017. A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel. Food Chemistry 232:155–162.