Liquid Enzyme Preparation and Preparation Method Thereof

Provided are a liquid enzyme preparation of transglutaminase and a preparation method thereof, wherein the liquid enzyme preparation is a liquid preparation of transglutaminase EC2.3.2.13, and its components and amounts thereof are as follows: the liquid preparation of transglutaminase has an enzyme activity of 10-1000 u/ml, a water activity regulator is present in an amount of 30-80 w/v %, a redox potential regulator is present in an amount of 0.0075-1 w/v %, a food preservative is present in an amount of 0-0.1 w/v %, and a pH regulator is added to a final volume of 100%. The preparation method thereof comprises purification of an enzyme solution, mixing, sterilization, filling, and obtaining of a final product.

TECHNICAL FIELD

The invention discloses a liquid enzyme preparation and a method for preparing the same, in particular, relates to a liquid preparation of transglutaminase (EC2.3.2.13) and a preparation method thereof, wherein the liquid preparation can be stored at room temperature, being stable in property, with the enzyme activity maintained at a level of above 80%. The invention belongs to the field of enzyme preparations and the field of food additives.

BACKGROUND

Glutamine transaminase (EC.2.3.2.13, full name: Amine γ-glutamyl-transferase, called Transglutaminase for short, abbreviated as TG) is a cross-linking protein enzyme that can catalyze the formation of an ε- (γ-glutamyl) lysine isopeptide bond in a protein molecule or molecules between proteins by using an ε-amino group of lysine in the peptide chain of a protein as Acyl acceptor, improve the properties of the protein such as emulsibility, rheological characteristic, solubility and foamability, confer protein-specific texture characteristics and adhesivity, and improve the color, flavor and taste of products, thus have a great commercial value.

Transglutaminase was first isolated from liver of guinea pig by Clarke et al. In 1989, Ando et al. from Amano Pharmaceutical Co., Ltd. (Japan) invented a microbial fermentation process for the production of transglutaminase. In 1997, Ajinomoto Co., Inc. (Japan) accomplished commercial-scale production of transglutaminase. In 2001, transglutaminase was officially approved as food additive in China. Currently, the primary fermentation manufacturer in the world is Ajinomoto Co., Inc. (Japan), whose transglutaminase product has a brand name of Acvita. The primary manufacturers in China are Shanghai Kinry Food Ingredients Co., Ltd., Kinry Biotech (Jinan) Co., Ltd., Taixing Dongsheng Bio-Tech Co., Ltd., Taixing Yiming Biological Product Co. Ltd., Henan Yangshao Bio-products Co., Ltd., etc. Their products are enzyme preparations in a solid powder form, with Shanghai Kinry Food Ingredients Co., Ltd. being the first to use vacuum packaging. Ajinomoto Co., Inc. (Japan) currently employs nitrogen-filled packaging for powder products.

Although powder preparations of transglutaminase have been produced in a large scale and are widely applied in the food processing industry now, there are still a lot of problems in their production, transportation, storage and application.

1) Production cost: during the production of transglutaminase, a fermentation liquid is obtained first, which requires several processing steps during its refinement, such as precipitation, drying, and grinding; due to the complicated processes, the production cost is increased.
2) Safety protection: since powder preparations of transglutaminase are easy to disperse during production and use, workshop environment gets worse, and the equipments are difficult to clean. Working place is full of dust, which is difficult to be controlled and protected. Once enzyme powder is inhaled into human bodies, it causes a strong anaphylactic response and seriously hurt the organs of respiratory tract in operators, who may have symptoms such as high fever, pneumonia and shock, and therefore it is quite harmful to the health of operators. So far, events of allergy symptoms caused by transglutaminase, such as cough and fever, have occurred in factories for many times.
3) Packaging problems: vacuum packaging is used for powder enzyme preparations of transglutaminase. However, the powder easily enters the equipment when vacuumizing, resulting in considerable loss. If the enzyme preparation package is not sealed tightly and air leakage occurs, it will be humidified, agglomerated, with the enzyme activity reduced. If the nitrogen-filled packaging is used, the nitrogen-filling operation is tedious and leads to dust raising, and the production cost is increased greatly.
4) With respect to application: it is well known that transglutaminase can only work when being dissolved in water. Due to the secondary dissolution of a powder preparation during its production and application, the duration for the enzyme to work is greatly reduced. Moreover, incomplete dissolution often appears after the addition of water, while the direct addition of powder easily leads to uneven distribution. In addition, when a device is used to carry out the rolling and rubbing operation, the powder easily adheres to the device, reducing the utilization rate of the powder preparations, and negatively affecting the application. Therefore, the amount of the transglutaminase powder preparation has to be increased.
5) Development trend of enzyme preparations: in the field of biological enzyme preparations and various industrial fields, various kinds of enzyme preparations have been already available in liquid dosage forms, with the problems in storage, transportation and application having been solved, and the production and application thereof have been accomplished economically and environmentally, for example, liquid cellulase (Patent Publication No: CN103981168A, CN101381716), liquid phytase (Patent Publication No: CN101617740), liquid pectinase (Patent Publication No: CN104531653A), liquid lipase (Patent Publication No: CN103525797A). However, throughout the world, liquid preparations of transglutaminase, which can be stably stored at room temperature for a long time, are not commercially available yet.

Patent Publication No: CN104024406A provides a preparation method for a liquid enzymatic preparation of transglutaminase. However, since the method only achieves the storage at a low temperature for up to 180 days, and the storage and transportation of the product have to be performed under freezing conditions, the commercialized use of the method has been limited, and there are no final products of the method yet. How to develop a liquid enzyme preparation of transglutaminase, which is stable at room temperature (25° C., the same below), has now become a problem which needs to be solved urgently in food industry now.

DESCRIPTION OF THE INVENTION

One object of the invention is to provide a liquid preparation of transglutaminase (EC2.3.2.13), which can be stored at room temperature for 6 months and maintains the enzyme activity of above 80%.

Another object of the invention is to provide a method for preparing a liquid preparation of transglutaminase (EC2.3.2.13), wherein the liquid preparation of transglutaminase prepared by the method has good stability, can be stored at room temperature for 6 months, and maintains the enzyme activity of above 80%.

The invention primarily solves the technical problem concerning the difficulty in storage of liquid preparations of transglutaminase at room temperature, and the liquid preparations of transglutaminase can meet the requirements in commercial production and application.

In order to achieve the above objects, the inventive technical solutions need to be illustrated experimentally and theoretically first, and then summarized. Details are as follows. Firstly, by investigating the effects of physicochemical factors such as pH, water activity, and redox potential on the preservation rate of enzyme activity (stability) of a transglutaminase solution at room temperature, the optimal pH range, water activity, and redox potential range for the stable storage of transglutaminase at room temperature were determined.

1. Stability of Transglutaminase Solutions at Different pH Values

To concentrated enzyme solutions, hydrochloric acid and sodium hydroxide were added for preparing transglutaminase solutions at different pH values. After sterile filtration, the transglutaminase solutions were kept at room temperature for 2 days to evaluate their enzyme activity (stability). The results were shown in Table 1.

TABLE 1Changes in the enzyme activities of purifiedconcentrated enzyme solutions at different pHEnzyme activityEnzyme activity 2pHafter adjustmentdays laterPreservationregulatorpH(u/ml)(u/ml)rate %HCL4.085.660.570.68%HCL5.095.290.394.85%NaOH6.099.498.699.20%NaOH7.099.698.598.90%NaOH7.599.293.593.80%NaOH8.098.989.190.10%NaOH9.095.578.181.78%NaOH10.090.250.455.88%

The data in Table 1 showed that, when transglutaminase was kept at a pH of 5.0-9.0, the purified enzyme solutions had a preservation rate of enzyme activity of above 80%, while when transglutaminase was kept at a pH of above 9.0 or below 4.0, the enzyme activity reduced quickly. Therefore, the enzyme solution could be stored at a pH of 5.0-9.0, and the preferred pH is 5.0-7.5.

2. Stability of Transglutaminase Solutions at Different Water Activities

A pH regulator was used to adjust the pH of a purified enzyme solution to 6.0 first, and the enzyme solution was diluted with a regulating buffer to 1000 u/ml. To 10 ml diluted enzyme solution, glycerol was added in different amounts (Table 2), and the resulting solutions were diluted with buffer to a volume of 100 ml. After sterile filtration, liquid enzyme preparations with different water activities were obtained. After being kept at room temperature for 10 days, the stability of the liquid enzyme preparations was evaluated, and the results were shown in Table 2.

TABLE 2The enzyme activities (stability) of purified concentratedenzyme solutions at different water activitiesEnzymeactivityEnzymeLiquidafteractivity 10PreservationenzymeGlyceroladjustmentdays laterrate(ml)(g)Aw(u/ml)(u/ml)%1000.9910057.1157.1010100.9510069.9669.9610200.9210075.2575.2510300.8910085.9285.9210400.8510092.1992.1910500.8010096.6196.6110600.7510096.0196.0110700.6210096.6996.6910800.5210095.5498.5410900.3110098.1098.10

The data in Table 2 showed that the addition of a water activity regulator could enhance the stability of the liquid preparation of transglutaminase at room temperature. When the water activity was lower than 0.89, the preservation rate of enzyme activity reached above 85% at Day 10, and when the water activity was lower than 0.85, the preservation rate of enzyme activity reached 92%. However, a further decrease in water activity had little effect on the preservation rate of enzyme activity. Therefore, a good preservation rate could be obtained when the water activity was lower than 0.89. However, in view of the cost of raw material, the preferred water activity was in the range of 0.60-0.85.

3. Stability of Transglutaminase Solutions at Room Temperature Under Different Redox Potential Conditions

A pH regulator was added to adjust the pH of a purified concentrated enzyme solution to 6.0. And then, the redox potentials of the enzyme solution were adjusted to different values with the redox potential regulators of sodium borohydride and hydrogen peroxide. After sterile filtration, the enzyme solution was kept at room temperature for 30, 60, and 90 days, and the enzyme activities and the preservation rates of the sample enzyme solutions were determined. The results were shown in Table 3.

TABLE 3The enzyme activities and preservation rates of liquid preparationsof transglutaminase at different redox potentials30 d60 d90 dEnzymePreservationEnzymePreservationEnzymePreservationInitialactivityrateactivityrateactivityratePotential(u/ml)(U/ml)(%)(U/ml)(%)(U/ml)(%)−700mv98.349.8150.67%39.8440.53%29.930.40%−600mv99.176.6477.33%61.3161.87%4646.40%−400mv99.494.3094.87%92.1492.69%86.486.90%−200mv99.495.2195.78%92.8093.36%8787.53%−150mv99.195.3296.19%94.3995.24%88.589.29%−100mv99.496.4096.98%94.8995.47%8989.50%−50mv99.394.8395.50%94.6995.36%88.889.40%0mv99.193.4294.27%85.4186.19%80.180.80%50mv98.781.0582.12%74.1175.08%69.570.39%100mv98.424.3024.70%19.4419.76%14.614.82%150mv98.69.249.37%7.397.49%5.55.62%200mv98.57.707.82%6.166.25%4.64.69%

The data in Table 3 showed that the redox potential had a great effect on the stability of a liquid preparation of transglutaminase. When the redox potential was in a range of −400 mv to 50 mv, the preservation rate was more than 80% at room temperature after 30 days. When the redox potential of a liquid enzyme preparation was lower than 50 mv, the preservation rate of enzyme activity was increased greatly. When the potential was between −400 mv and 0 mv, the preservation rate would reach above 80% after 90 days. The preferred potential for the liquid enzyme preparation was between −400 mv and 0 mv.

Secondly, pH regulators, water activity regulators, and redox potential regulators were evaluated in terms of their effects on the stability of a liquid transglutaminase, thereby selecting suitable pH regulators, water activity regulators, and redox potential regulators.

4. Effect of Different pH Regulators on Stability of Transglutaminase Solutions

One of hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid, malic acid, phytic acid, phosphoric acid, nitric acid, oxalic acid, sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, trisodium citrate, tripotassium citrate, sodium acetate, potassium acetate, sodium lactate, potassium lactate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium phosphate, potassium phosphate, tap water, purified water, and mineral water, or a buffer system consisting of several pH regulators was selected to adjust the pH of a purified transglutaminase solution to the range as listed in Table 1. Different pH regulators and random combinations of different pH regulators were investigated for their effect on the stability of a liquid transglutaminase at room temperature. The results were shown in Tables 4-1, 4-2, and 4-3.

The data in Tables 4-1, 4-2, and 4-3 showed that there were no significant differences and changes regarding the effects of the selected acidic pH regulators, alkaline pH regulators, and the like on the storage of the enzyme solution at room temperature. Therefore, any of hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid, malic acid, phytic acid, phosphoric acid, nitric acid, oxalic acid, sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, trisodium citrate, tripotassium citrate, sodium acetate, potassium acetate, sodium lactate, potassium lactate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium phosphate, potassium phosphate, tap water, purified water, and mineral water, or a buffer system consisting of several pH regulators of the above could be selected as the pH regulator to adjust the pH of a transglutaminase liquid. In view of the safety in production operations and the effects of the transiently extreme pH of a strong acid or a strong base on the activity of transglutaminase during the adjustment operation, a buffer comprising phosphoric acid, acetic acid, lactic acid or citric acid or a salt thereof, is preferred.

5. Effects of Different Water Activity Regulators and Amounts Thereof on the Stability of Liquid Transglutaminase at Room Temperature

The effects of different water activity regulators on the stability of transglutaminase solutions was tested as followed: under room temperature and sterile conditions, to a transglutaminase solution, one or more of sorbitol, maltitol, propylene glycol, glycerol, xylitol, polyethylene glycol (PEG) 400, PEG 600, PEG 800, PEG 20000, glucose, trehalose, sucrose, maltose, isomaltose, maltodextrin, and xylitol were added, to adjust the water activity of the liquid enzyme preparation to 0.75, and the liquid enzyme preparation was kept under a sterile condition for 10 days. The results were shown in Table 5-1.

The data in Table 5-1 showed that, when one or more of sorbitol, maltitol, propylene glycol, glycerol, xylitol, PEG 400, PEG 600, PEG 800, PEG 20000, trehalose, sucrose, maltose, isomaltose, maltodextrin, and xylitol were used as a water activity regulator to adjust the water activity of the liquid transglutaminase to 0.75, they had a good protective effect on the stability of the liquid enzyme preparation at room temperature. As shown in the results, sorbitol, maltitol, glycerol or any combination thereof was preferred. It can be used in an amount of 30-80% (w/v), preferably 30-70% (w/v).

Several water activity regulators in Table 5-1 were tested for the relationship between the amount used and the preservation rate of enzyme activity at room temperature. The liquid enzyme preparation was kept under a sterile condition at pH 6.0, then the preservation rates of enzyme activity (%) at room temperature were determined 10 days later. The results were shown in Table 5-2.

TABLE 5-2Effects of different water activity regulatorson the enzyme activity of transglutaminase20%30%40%50%60%70%80%Regulator(w/v)(w/v)(w/v)(w/v)(w/v)(w/v)(w/v)A73.281.286.589.692.494.495.0B75.586.092.196.596.696.797.9C60.182.388.791.593.694.395.2D70.284.790.293.593.894.094.3E69.887.293.195.395.595.896.1F62.385.591.797.397.898.298.4G65.582.687.994.695.595.996.5H61.886.892.697.097.697.898.0

Note: in Table 5-2, A represents maltitol; B represents glycerol; C represents trehalose; D represents PEG 600; E represents glycerol:sorbitol (9:1); F represents glycerol:maltitol (7:3); G represents maltitol:sorbitol (9:1); and H represents propylene glycol:glycerol:maltitol (1:5:4).

The data in Table 5-2 showed that at an optimal pH, when the water activity regulator was used in an amount of above 30%, the above water activity regulators alone or in combination resulted in a preservation rate of enzyme activity of above 80% at room temperature 10 days later for the liquid enzyme preparation. When the water activity regulator was used in an amount of above 40%, the preservation rate of enzyme activity was above 86%. With the increase in the amount of water activity regulator(s), the preservation rate of enzyme activity increased, but not to a large extent. In view of the production cost, the amount of water activity regulator(s) is preferably between 30 and 70% (w/v).

6. Effects of Different Redox Potential Regulators on the Stability of a Liquid Transglutaminase at Room Temperature

Within the preferred redox potential range, the inventors investigated the effects of different redox potential regulators on the stability of a liquid transglutaminase, with the redox potential regulator used in a maximum amount as specified in GB2760-2014 Standard. In the experiment, a citrate buffer (pH 6.0) was used to adjust the pH of a transglutaminase solution to 6.0, and glycerol was added to adjust the water activity to 0.73-0.75.

The data in Table 6 and Table 7 showed that, when the different redox potential regulators were used to adjust the redox potentials of liquid transglutaminase to between 50 mv and −150 mv; the preservation rate of enzyme activity the preparation with the addition of redox potential regulators reached above 80% after storage for 90 days at room temperature, indicating that the preparation was of commercial value. Except for some redox potential regulators such as sodium lactate and calcium lactate, all the other formulas comprising the redox potential regulators had a preservation rate of enzyme activity of above 80% after storage for 180 days at room temperature.

As shown in Table 7, when one or more redox potential regulators were used, the liquid transglutaminase had a preservation rate of enzyme activity of above 80% after storage at room temperature for 180 days, which had completely met the requirements for industrial production and application. In view of the production cost and people's desire for green natural food, potential regulators from natural sources, such as L-ascorbic acid and a salt thereof, L-serine and a salt thereof, L-cysteine and a salt thereof, reduced glutathione, tea polyphenol, soybean protein hydrolysate, wheat protein hydrolysate, casein hydrolysate, chitosan hydrolysate, bamboo leaf antioxidant, rosemary extract, and liquorice antioxidant extract, were preferred; or low-cost superoxide dismutase, glucose oxidase, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium hyposulfite, phytic acid, etc., were preferred. From the results as shown in Table 6 and Table 7, the redox potential regulator was determined to be added in a range of 0.0075-1%.

By adding a pH regulator, a water activity regulator, and a redox potential regulator, the liquid transglutaminase was adjusted to within a range of a pH of 5.0-9.0, a water activity of <0.89, and a redox potential of −400 mv to +50 mv. The liquid enzyme preparation achieved a preservation rate of above 80% after storage at room temperature under a sterile condition for 180 days, which substantively meets the requirements on a stable liquid preparation of transglutaminase that is commercially applicable.

Next, as required in GB25594-2010, an enzyme preparation for use in food industry has to meet the corresponding hygiene standards such as microorganism indexes.

Therefore, water activity, the food preservative, and the preparation methods such as the sterile filtration and filling were further investigated for their effects on the total number of colonies and harmful microorganism indexes in a liquid preparation of transglutaminase.

7. Effect of Different Concentrations of the Water Activity Regulators on the Total Number of Colonies of a Liquid Transglutaminase Stored at Room Temperature

The pH of the concentrated transglutaminase solution was adjusted to 6.0, and 1% wheat protein hydrolysate (w/v) was added to adjust the redox potential, glycerol was added in different amounts % (w/v), and a pH regulator was added to reach a volume of 100%, obtaining a liquid enzyme preparation with different water activities. The liquid enzyme preparation was dispensed and packaged under open conditions, and changes in the total number of colonies in the enzyme preparation were investigated during storage at room temperature. The results were shown in Table 8.

TABLE 8Effects of different concentrations of water activity regulatorson the total numbers of colonies in a liquid enzyme preparationGlycerolWaterTotal number of colonies (CFU/ml)(%)activity30 d60 d180 dEvaluation300.893800>106>107unqualified400.85280040004230qualified500.80295032003850qualified600.75288031503180qualified700.62245029603050qualified800.52276028802940qualified900.31267028302990qualified

The data in Table 8 showed that, when the water activity was greater than 0.85, glycerol was present in an amount of below 40%, and no preservative was present in the liquid enzyme preparation of transglutaminase, microorganisms proliferated rapidly, and the total number of colonies went beyond the maximum number as specified in relevant laws and regulations during the storage for 180 days at room temperature. When the water activity regulator was present in an amount of greater than 40%, the growth and proliferation of microorganisms were substantially inhibited due to the low water activity itself. In view of the requirements on hygienic indexes of enzyme preparations for use in food industry, formulas with a water activity regulator of above 40%-80% were preferred.

8. Effects of Different Food Preservatives on Microorganisms in an Enzyme Solution

A transglutaminase solution was diluted with 0.02 M sodium citrate buffer (pH 6.0) to 1000 u/ml. To 100 ml diluted enzyme solution, 300 g glycerol and 10 g a potential regulator of wheat protein hydrolysate and then 0.02 M sodium citrate buffer, pH 6.0 was added to a final volume of 1000 ml. The food preservatives as listed in GB2760-2014 were added as shown in Table 9, the controls were A: no preservative, and B: no preservative, but the solution was filtered through a 0.1-0.22 μm membrane and filled under sterile conditions. Under open conditions, the enzyme solution as experimental sample was filled in PET opaque bottles, and placed at room temperature for 180 days. In accordance with GB4789.2-2010 National Food Safety Standard “Food microbiological examination: Aerobic plate count”, GB 4789.3 National Food Safety Standard “Food microbiological examination: Enumeration of coliforms”, GB/T 4789.38 National Food Safety Standard “Food microbiological examination:Escherichia colicount”, and GB 4789.4-2010 National Food Safety Standard “Food microbiological examination:Salmonella”, microbiological examination was carried out. The results were shown in Table 9.

The data in Table 9 showed that, when the water activity regulator was at a concentration as low as 30% (w/v), the various food preservatives added at the amounts permissive under the laws and regulations can effectively inhibit the proliferation of microorganisms, thereby ensure the hygiene and safety of a transglutaminase solution. In view of customer preference and the applied range of various food preservatives, one food preservative or a combination of several food preservatives could be used in the production of a liquid transglutaminase; preferably natural food preservatives, such as ε-polylysine, natamycin, lysozyme, and Nisin. Or the liquid can be filtered through a 0.1 μm membrane followed by sterile filling. Or alternatively, in view of the application cost, one or more of sorbic acid and potassium sorbate, sodium diacetate, sodium dehydroacetate, methyl p-hydroxybenzoate, potassium metabisulfite, and sodium metabisulfite may be used; or filtration through a 0.1 μm membrane followed by sterile filling may be employed in the process.

9. Effects of Different Enzyme Activities on Stability of Liquid Preparations at Room Temperature

To different amounts of purified concentrated enzyme solutions, 50% (w/v) glycerol, and 0.1% (w/v) sodium bisulfite were added, and a pH regulator was added to a final volume of 1000 ml. After sterile filtration, the resultant solution was placed at room temperature for 180 days, and then the enzyme activity was determined and the preservation rate of enzyme activity (%) was compared.

TABLE 10Effects of different enzyme activities of enzyme solutionson the stability of a liquid transglutaminaseAddedAddedEnzymePreservationamount ofvolume ofactivityEnzymerate ofenzymeenzymeafteractivity 180enzymesolution %solutionadjustmentd lateractivity(v/v)(ml)(u/ml)(u/ml)%0.4%4ml10.210.199.022%20ml50.149.298.204%40ml99.998.298.308%80ml200.1197.298.5520%200ml498.8495.899.4030%300ml749.9742.398.9940%400ml1000.0991.399.1345%450ml1124.51112.498.92

As shown in Table 10, the effects of different enzyme activities of enzyme solutions on the stability of a liquid transglutaminase were not significant. However, in the practical applications, it is preferable to control the enzyme activity of a liquid preparation within the range of 10-1000 u/ml.

By investigating the effects of the above-mentioned physicochemical factors on the preservation rate of enzyme activity (stability) of a transglutaminase solution at room temperature, the inventors determined the optimal pH range, the kinds of pH regulators, the range of water activity and the amount of a water activity regulator, the redox potential range and the kinds of redox potential regulators, which can be used/applied to keep the liquid preparation of transglutaminase stable at room temperature.

Furthermore, it was verified that by means of sterile filtration and filling or addition of a preservative in the production, a liquid enzyme preparation can be stably stored at room temperature.

Based on the principle that several methods are used in combination to enhance enzyme stability so as to achieve the purpose of synergistically enhancing enzyme stability, the invention successfully solves the problem concerning the storage of a liquid preparation of transglutaminase at room temperature by controlling the intermediate indexes and parameters during production, and develops a liquid preparation of transglutaminase that has good stability at room temperature, can be stored for a long time, and can be produced in a commercial scale. It is of great significance in reducing production cost for transglutaminase, energy conservation, environment protection, healthy use, and market promotion.

To sum up, the technical solutions of the invention are as follows:

a liquid enzyme preparation, characterized in that the liquid enzyme preparation is a liquid enzyme preparation of transglutaminase EC2.3.2.13 having an enzyme activity of 10-1000 u/ml;
a liquid enzyme preparation, characterized in that its components and amounts thereof are as follows: the liquid preparation of transglutaminase has an enzyme activity of 10-1000 u/ml, a water activity regulator is present in an amount of 30-80 w/v %, a redox potential regulator is present in an amount of 0.0075-1 w/v %, a food preservative is present in an amount of 0-0.1 w/v %, and a pH regulator is added to a final volume of 100%.

The liquid enzyme preparation has the following physicochemical properties:

1) having a pH of 5.0-9.0; preferably a pH of 5.0-7.5
2) having a water activity Awof ≤0.89; preferably a water activity Awof 0.60-0.85; and
3) having a redox potential of −400 mv to +50 mv; preferably, a redox potential of −400 mv to 0 mv. the pH regulator is one of hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid, malic acid, phytic acid, phosphoric acid, nitric acid, oxalic acid, sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, trisodium citrate, tripotassium citrate, sodium acetate, potassium acetate, sodium lactate, potassium lactate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium phosphate, potassium phosphate, tap water, purified water, and mineral water, or a buffer system consisting of several pH regulators; preferably an regulator having a pH buffer capacity, such as a buffer comprising one of phosphoric acid, acetic acid, lactic acid or citric acid, or a salt thereof.
the water activity regulator is selected from the group comprising of sorbitol, maltitol, propylene glycol, glycerol, xylitol, PEG, trehalose, sucrose, maltose, isomaltose, maltodextrin, xylitol, and mannitol, preferably comprising sorbitol, maltitol, or glycerol, or a combination thereof. The amount is 30-80% (w/v), preferably 30-70% (w/v).

The redox potential regulator comprises one or more of L-ascorbic acid and a salt thereof, L-serine and a salt thereof, L-cysteine and a salt thereof, reduced glutathione, tea polyphenol, soybean protein hydrolysate, wheat protein hydrolysate, casein hydrolysate, chitosan hydrolysate, bamboo leaf antioxidant, rosemary extract, liquorice antioxidant extract, superoxide dismutase, glucose oxidase, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium hyposulfite, phytic acid, etc., and is used in an amount of 0.0075%-1%.

The food preservative is selected from the group comprising of ε-polylysine, natamycin, lysozyme, Nisin, potassium sorbate, sodium dehydroacetate, sodium diacetate, methyl p-hydroxybenzoate, ethyl lauroyl arginate HCl, potassium metabisulfite, and sodium metabisulfite, and is generally added in an amount of 0%-0.1%.

A method for preparing a liquid enzyme preparation, characterized by the following steps:

1) purification of an enzyme solution: subjecting a crude enzyme solution to pressure filtration, microfiltration, and secondary ultrafiltration, to obtain a purified concentrated enzyme solution;
2) mixing: weighing the purified concentrated enzyme solution, a water activity regulator, and a redox potential regulator quantitatively, adding a food preservative if present, and mixing; adding a pH regulator to a final volume of 100%; after mixing homogeneously, testing and adjusting the liquid enzyme preparation for the following parameters: a pH of 5.0-9.0, a water activity Awof ≤0.89, and a redox potential of −400 mv to +50 mv;
3) bacteria removal: filtering the resulting mixture through a 0.1-0.22 μm membrane for sterilization, followed by sterile filling;
4) package: packaging the liquid enzyme preparation by sterile filling or another relevant liquid package process.

The invention for the first time achieved a liquid preparation of transglutaminase that has an enzyme activity not less than 80% and is stable in the form of solution after storage at room temperature for 6 months, meets the requirements in market commercialization, is convenient for production, has good application effect, and does not need refrigeration or cold-chain transportation.

Inventive Step of the Invention:

The invention for the first time achieved a liquid preparation of transglutaminase that has a preservation rate of enzyme activity of above 80% and is stable in the form of solution after storage at room temperature for 6 months, meets the requirements in market commercialization, is convenient for production, has good application effect, and does not need refrigeration or cold-chain transportation. The invention has an important significance in promoting the market application and development of transglutaminase.

The invention for the first time found that the redox potential in a system is the most important factor for maintaining a liquid transglutaminase stable at room temperature. When the redox potential of the liquid enzyme preparation is between (−400 mv) and +50 mv, the stability of the transglutaminase solution at room temperature is greatly enhanced. Transglutaminase, as a macromolecular protein having catalytic activity, has to maintain the stability of its three-dimensional structure to the largest extent in order to maintain the stability of the enzyme molecules. However, the groups and fragments inside the macromolecule have different charge characteristics due to the difference in their amino acid sequences. In a liquid system, it exhibits a typical amphoteric electrolyte character. Since a three-dimensional structure needs to be maintained by noncovalent bonds such as van der Waals force among groups and fragments, and such weak charge action is easily influenced by the redox potential of the liquid system in which the enzyme molecules are present. When the redox potential of a liquid system is higher than the steady potential of the enzyme molecules, transglutaminase molecules as reductant are oxidized in the system; when the redox potential of the liquid system is lower than the steady potential of the enzyme molecules, the transglutaminase molecules as oxidant are reduced in the system, resulting in the loss of the three-dimensional structure and activity of the enzyme molecules. In the invention, a liquid preparation of transglutaminase being stable at room temperature was obtained, by adjusting the potential of the liquid enzyme preparation to be within the above-mentioned potential range with a suitable redox potential regulator, wherein the redox potential of the environment where transglutaminase is present is just in the range in which the enzyme molecule is stable.

Therefore, in the formula of the invention, a redox potential regulator was added for the first time, such as reduced glutathione, L-cysteine and hydrochloride thereof, wheat protein hydrolysate, chitosan hydrolysate, bamboo leaf antioxidant, rosemary extract, liquorice antioxidant extract, and sulfite, which substantively ensures the stability of a liquid preparation of transglutaminase at room temperature, and is key in the formula.

In the formula of the invention, a water activity regulator and a pH regulator are also used, wherein a buffer can effectively buffer the change in the pH of a liquid enzyme preparation caused by the addition of various additives, and keep the pH of the liquid transglutaminase in the optimal range. The addition of a water activity regulator can keep the liquid enzyme preparation in a lower water activity Aw, and is also favorable for inhibiting the proliferation of microorganisms and enhancing the steric stability of the enzyme molecules. For example, water activity regulators comprising abundant hydroxyl units, such as trehalose, PEG, and sorbitol, are used in the invention, which can greatly stabilize the steric structure of the transglutaminase molecules. The use of a water activity regulator, a redox potential regulator, and a pH regulator in combination can synergistically maintain the enzyme stability, and achieve the best stabilizing effect.

In the preparation process of the invention, a liquid preparation of transglutaminase is prepared by means of mixing. Firstly, a concentrated transglutaminase solution or transglutaminase powder is purified. Since transglutaminase itself has a molecular weight of about 38-45 KDa, pressure filtration, and microfiltration (with a pore size of 0.1-1 μm) are carried out first. This step can remove precipitates such as bacterial solids and particles. Then, the resultant solution is subjected to ultrafiltration (molecular weight cutoff: 100-200 KDa), and this step can remove most of microorganisms, mitigate microbial spoilage, and reduce the effect of microorganisms on the enzyme. Finally, ultrafiltration (molecular weight cutoff: 10-30 KDa) is carried out to obtain a purified concentrated enzyme solution. Next, a water activity regulator, a redox potential regulator, and a food preservative are added in accordance with the formula, a pH regulator is used to adjust the pH. After homogeneously mixing, the relevant parameters are determined. Slight adjustment is performed by adding regulators, so as to meet the physicochemical properties of the preparation. The mixed solution is further subjected to membrane filtration to remove bacteria, followed by filling, so that the whole solution is in a sterile environment or an environment with little bacteria. Meanwhile, a food preservative may be optionally used to prevent growth of bacteria in the liquid enzyme preparation during storage and transportation. The formula and the preparation method according to the invention can greatly enhance the thermal stability of transglutaminase, and prolong the shelf life of the liquid enzyme preparation.

The components used in the formula of the liquid preparation of transglutaminase according to the invention are cheap and can be obtained easily, and their food grade sources are available. The formula of the liquid preparation of transglutaminase also meets the national food safety and food additive standards. The process for preparing a liquid enzyme preparation is scientific and reasonable, and has a high efficiency in production. It is greatly simplified in terms of process and production cost as compared to the process of preparing a powder enzyme preparation by lyophilization. There is almost no loss in enzyme activity, and the production efficiency is greatly enhanced. It is in line with the concepts of energy conservation, environmental protection, healthy use of enzymes, and green economy as promoted in China.

DETAILED EMBODIMENTS OF THE INVENTION

The following examples are provided in order to better understand the invention, the scope as claimed in the invention includes, but is not limited to, the contents described in the following examples, and any modifications and improvements made according to conventional knowledge in the art will be within the scope as claimed in the invention. The scheme is shown inFIG. 1.

A crude transglutaminase solution was prepared by means of microbiological fermentation, which could be carried out by reference to the Patent (Patent Publication No: EP0379606B1):Streptomyces mobaraensiswas used as the original strain, a few bacterial colonies in a state of good growth were picked with an inoculating loop, inoculated on a slant culture medium, and cultured at a constant temperature of 30° C. for 7 days. The activated strains were further inoculated in a seed culture medium, cultured at 30° C. for 48 h, added to a fermentation medium in an inoculation amount of 10%, and cultured at 30° C. for 48-72 h, thereby obtaining a crude transglutaminase solution. The crude enzyme solution was purified and concentrated by the following steps:

1) pressure filtration: at a pore size of 1 μm, an operating pressure of 0.20 MPa, and a temperature of 20° C., obtaining a filtrate;
2) microfiltration: at a pore size of 0.25 μm, an operating pressure of 0.25 MPa, and a temperature of 20° C., obtaining a filtrate;
3) ultrafiltration: at a molecular weight cutoff of 100 KDa, an operating pressure of 0.30 MPa, and a temperature of 20° C., obtaining a filtrate;
4) ultrafiltration: at a molecular weight cutoff of 10 KDa, an operating pressure of 0.30 MPa, and a temperature of 20° C., keeping the retenate (i.e. a purified concentrated enzyme solution).

The enzyme activity was determined by hydroxamic acid method (Peng Can, Stabilization Study of Microbial Transglutaminase Mt East China Normal University, 2007), (the same below), and a purified concentrated transglutaminase solution having an enzyme activity of 2500 u/ml was obtained. By measurement, it had a pH of 5.80, water activity of 0.95, and a redox potential of 60 mv. The solution is kept for later use.

A crude transglutaminase solution was prepared by dissolving enzyme powder. A certain amount of pure water was weighed, and placed in a container equipped with a stirrer. A transglutaminase powder with an enzyme activity of 5000-8000 u/ml (an enzyme powder produced by Shanghai Kinry Food Ingredients Co., Ltd) was added slowly with stirring, so as to obtain a dissolved enzyme solution at a certain concentration. Bacteria were removed by microfiltration to obtain a clear transglutaminase solution with an enzyme activity of 2500 u/ml, i.e. a purified concentrated transglutaminase solution with an enzyme activity of 2500 u/ml. By measurement, it had a pH of 6.30, water activity of 0.95, and a redox potential of 58 mv. The solution is kept for later use.

A method for preparing a liquid transglutaminase: the liquid enzyme in a total volume of 1000 ml was prepared as followed, and the raw materials were weighed in accordance with Table 11.

The raw materials of the formula were weighed and mixed homogeneously, and after filtration through a 0.1 μm sterile membrane, a light-yellow solution was obtained. By measurement, it had a redox potential of −100 m, water activity of 0.79, a pH of 6.0, and an enzyme activity of 498.1 u/ml. It was filled in ten of 100 mL PET opaque bottles, to finally obtain a transglutaminase preparation in a liquid form. After storage at room temperature for 180 days, the enzyme preparation of the formula was observed, the enzyme activity was measured, and the preservation rate of enzyme activity was calculated. By reference to GB4789.2-2010 National Food Safety Standard “Food microbiological examination: Aerobic plate count”, GB 4789.3 National Food Safety Standard “Food microbiological examination: Enumeration of coliforms”, GB/T 4789.38 National Food Safety Standard “Food microbiological examination:Escherichia colicount”, and GB 4789.4-2010 National Food Safety Standard “Food microbiological examination:Salmonella”, microbiological examination was carried out. The results showed that the liquid enzyme preparation had no significant change in appearance, flavor and the like. It had a preservation rate of enzyme activity of 86%, and its microorganism indexes meet the requirements in GB25594-2010 Standard. Therefore, it could be used for commercialization.

The purified concentrated transglutaminase solution prepared in Example 2 was used to prepare a liquid preparation of transglutaminase in accordance with the formula in Table 12. After mixing homogenously, the pH, water activity, redox potential, and initial enzyme activity were measured in accordance with the relevant methods as described in Example 3. The liquid preparation of transglutaminase was then filtrated through 0.1 μm sterile membrane, and was dispensed and packaged in PET bottles under sterile condition. After storage at room temperature for 180 days, the appearance of the liquid preparation of transglutaminase was observed, and the endpoint enzyme activity, microorganism indexes and the like were measured in accordance with the relevant methods as described in Example 3, and the preservation rate of enzyme activity was calculated.

The results showed that the transglutaminase preparation prepared by the method had good stability, had no significant and visible change in appearance, and had a preservation rate of enzyme activity of 82%. The microorganism indexes met the requirements in GB25594-2010 Standard. It could be used for commercialization. The use of filtration through 0.1 μm sterile membrane and sterile filling could ensure the liquid enzyme preparation to have a preservation rate of enzyme activity of up to 80%, and could control the microorganism indexes in the liquid enzyme preparation of a formula with 30% water activity regulator during the period of storage.

After mixing said raw materials homogeneously, the mixture was directly filled into PET bottles under open environments. After storage at room temperature for 180 days, the transglutaminase preparation prepared by the method had good stability, had no significant and visible change in appearance, and had a preservation rate of enzyme activity of 84%. The microorganism indexes met the requirements in GB25594-2010 Standard, and it could be used for commercialization.

The components as listed in Table 14 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 87%, the microorganism indexes met the requirements, and thus a stable liquid preparation of transglutaminase was obtained.

The components as listed in Table 15 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, in the presence of a preservative, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 89%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase was obtained.

The components as listed in Table 16 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 88%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase was obtained, where the potential regulators and the water activity regulators were combined components, and a preservative was added.

The components as listed in Table 17 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 88%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 1000 u/ml was obtained.

The components as listed in Table 18 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 81.5%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 10 u/ml and a pH of 5.5 was obtained.

The components as listed in Table 19 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 81%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 99.8 u/ml and a pH of 8.0 was obtained.

The components as listed in Table 20 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 81%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 100 u/ml, a pH of 6.0 and a redox potential of −400 mv was obtained. Since sodium borohydride in the preparation does not meet the requirement in Food Hygiene Regulations, the liquid enzyme preparation of this formula can only be applied for the purpose of scientific research or non-food addition.

The components as listed in Table 21 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 82%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 50 u/ml, a pH of 6.0 and a redox potential of 50 mv was obtained.

The components as listed in Table 22 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 84%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 100 u/ml, a pH of 6.0 and a redox potential of 0 mv was obtained.

The components as listed in Table 23 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 89%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 50 u/ml, water activity of 0.61, and a redox potential of −140 mv was obtained. No preservative was comprised in the formula.

The components in the formula of Example 15 were mixed homogeneously to prepare a liquid preparation of transglutaminase, and the relevant parameters were measured. The liquid preparation of transglutaminase was filled into 1 L opaque PET bottles under open conditions. After storage at room temperature for 180 days, the appearance of the liquid enzyme preparation was observed, and the enzyme activity and microorganism indexes were measured. The results showed that, after storage at room temperature for 180 days, the preservation rate of enzyme activity reached 88%, and the microorganism indexes met the requirements, thus a stable liquid preparation of transglutaminase with an enzyme activity of 101 u/ml, water activity of 0.85, and a redox potential of −38 mv was obtained. The package for the enzyme preparation was an opaque material, and had no significant effect on the enzyme stability.

After storage at room temperature for 180 days, the liquid preparation of transglutaminase prepared in Example 7 was measured to have an enzyme activity of 98.79 u/ml. It was used in the production of sausage. The particular formula and process were shown in Table 24-1. A commercially available transglutaminase preparation in a powder form (from Kinry Biotech (Jinan) Co., Ltd.) was used as control. It was measured to have an enzyme activity of 100 u/g before use.

TABLE 24-1Use of liquid, powder transglutaminase in production of sausageControl withoutLiquid enzymePowder enzymeaddition ofItempreparation (A)control(B)enzyme(C)Enzyme dose150ml150g—Lean pork40kg40kg40kgChicken10kg10kg10kgbreastPork fat17kg17kg17kgliningEdible salt1.6kg1.6kg1.6kgComposite250g250g250gphosphateSodium200g200g200gcaseinateGourmet500g500g500gpowderSpice5kg5kg5kgI + G20g20g20gCarrageenan300g300g300gSoy protein1.8kg1.8kg1.8kgisolatesCorn starch5kg5kg5kgIce water14kg14kg14kgSodium1kg1kg1kglactateSodium30g30g30gisoascorbateWhite sugar3kg3kg3kgPork soluble300g300g300gmealProcessingIn accordance with the formula above, the rawprocedurematerials, meat and fat lining, were defrosted,and then minced to a size of 0.5 cm. All the rawmaterials were subjected to the rolling andrubbing in a vacuum tumbler. The rolling andrubbing were performed in the following manner:rolling and rubbing for 10 min, resting for 2min, in a total period of 60 min. The resultantmeat thus obtained was poured into a sausagestuffer. After sausage stuffing was finished,the sausage was dried at 60° C. for 25 min, andcooked at 80° C. for 30 min. The quality of theproduct was evaluated after cooling.

After the sausage was made, the final product was tested for the indexes such as gel strength, elasticity and sensory score. The experimental results were shown in Table 24-2.

TABLE 24-2Effect of a transglutaminase preparation in a liquidform and a powder form on indexes of sausageItemSample ASample BSample CGel strength (g/cm2)463396244Elasticity (mm)2.5022.0711.105Cooking loss (%)2.8%2.9%4%Sensory score92.187.775.6(maximum score: 100)

The results of experimental test showed that the liquid preparation of transglutaminase had a good effect in the sausage application, and had a significantly improved performance indexes of sausage products such as gel strength and elasticity, as compared to the powder transglutaminase preparation at the same dose. Cooling loss was somewhat but not significantly improved, and the sensory evaluation was significantly improved.

The liquid transglutaminase product prepared in Example 5 (99.5 u/mL) was used in the production of Chiba tofu. Commercially available powder enzyme preparations, Product A (transglutaminase, manufacturer: Taixing Dongsheng Bio-Tech Co., Ltd., Type TG-TI, Batch No: B20150926, nominal enzyme activity: 116 u/g, actual enzyme activity measured in our laboratory: 108 u/g), and Product B (transglutaminase, manufacturer: Taixing Yiming Biological Co. Ltd., Type TG-B, Batch No: 20150824, nominal enzyme activity: 110 u/g, actual enzyme activity measured in our laboratory: 100 u/g) were used as controls. The manufacturer of soy protein isolates was Shandong Yuwang Group; Cassava denatured starch was of Rose Brand; soybean oil was provided by COFCO Corporation; I+G and gravy salt were purchased from METRO supermarket; and Control C was a powder enzyme preparation Biobond TG-I produced by Kinry Biotech (Jinan) Co., Ltd., actual enzyme activity measured: 110 u/ml. Chiba tofu was prepared according to the formula and the process as shown in Table 25-1.

TABLE 25-1Use of liquid and powder transglutaminasein the production of Chiba tofuSample fromControlControlControlItemExample 14ABCEnzyme dose200ml200g200g200gSoy protein15kg15kg15kg15kgCassava3kg3kg3kg3kgdenaturedstarchEdible15kg15kg15kg15kgsoybean oilEdible salt200g200g200g200gGourmet powder200g200g200g200gIce water70kg70kg70kg70kg(1:4)ProcessingIn accordance with the formula, soy proteinprocedureisolate was added to a 250 L chopping pot,ice water was added, and a transglutaminasepreparation was added in a specifiedamount. After high-speed chopping at 2800rpm/min for 2 min, soy protein wascompletely swollen. Soybean oil was added,and high-speed chopping was furtherperformed for 2-3 min, and the slurry wascompletely emulsified and turned white.Modified starch, edible salt and gourmetpowder were added, and high-speed choppingwas further performed for 1 min. The slurryturned into a milky white, homogeneousemulsified slurry. The emulsified slurry wasplaced in a 80 cm × 60 cm × 8 cm (length ×width × depth) stainless steel tray. Thetray was covered with a plastic cloth, andkept in a 50° C. steam box for 1 h, and thenwas further kept for 1 h in the steam boxwith the temperature increased to 90° C.The steel tray was taken out, and theproduct was cut into slices after aircooling.

Chiba tofu produced by using different transglutaminase preparations were tested for gel strength, elasticity, color and luster, mouthfeel, etc. The results were shown in Table 25-2.

The results of experimental test showed that the liquid preparation of transglutaminase was comparable to the powder transglutaminase preparations in the application in Chiba tofu, and the powder preparation could be entirely replaced by the liquid preparation during the production of Chiba tofu. The Chiba tofu thus produced had its quality improved to some extent. The liquid preparation of transglutaminase had commercial value.

The above examples are only some preferred embodiments and application examples of the invention, and the invention are not limited to them. For a person skilled in the art in the technical field to which the invention pertains, various changes and modifications may be readily made to the invention. Any amendment, equivalent substitutions, improvement to the methods and the like within the concept and principle of the invention are included in the protection scope of the invention.