Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese

Document Type : Original Article

Authors

Dairy Department – Faculty of Agriculture – Mansoura University

Abstract

Strategy in transgluaminase (TGase) extracted from silver beet leaves (Beta vulgaris L.) performed by three stages. Ammonium sulfate precipitation (40-80%) is an important technique as an initial step in TGase purification, followed by an impure TGase sample is loaded into 2-(Diethylamino)ethyl ether sephadex A50. The final purification step was carried out by eluting dialyzed fractions into Sephadex G-100. The purified TGase was successfully purified by three purification steps with 224.2 U/mg of TGase specific activity, 3.4 fold increase in purification and 20.33% yields. The optimum temperature and pH of silver beet leaves TGase were 50°C and 5.0, respectively. The TGase completely lost its activity after 15 min at 80°C, however  recovery of  TGase  after exposure to sodium chloride concentrations ranging from 2-6% does not affect its activity. The influence of different concentrations (5, 7.5 and 10U/g protein) of TGase on chemical, textural and sensorial of Kareish over storage time were detected. The yield and moisture content were reached the maximum values in cheese treated with TGase (10Ug-1protein), in addition to the same treatment received maximum average scores in sensory evaluation. The concentration of TGase is negatively proportional with the gumminess, adhesiveness and hardnesss values of resulted cheese.

Keywords

Journal of Food and Dairy Sciences
Volume 10, Issue 12
December 2019
Pages 495-501

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