Issue |
E3S Web Conf.
Volume 499, 2024
The 1st Trunojoyo Madura International Conference (1st TMIC 2023)
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Article Number | 01030 | |
Number of page(s) | 5 | |
Section | Dense Matter | |
DOI | https://doi.org/10.1051/e3sconf/202449901030 | |
Published online | 06 March 2024 |
The beginning study of transglutaminase from plant origin
Agricultural Industrial Technology, Trunojoyo University Madura (UTM), East Java, Indonesia
Biology Department, University of Muhammadiyah Malang (UMM), East Java, Indonesia
* Corresponding author: wahyuprihanta@gmail.com
Texture is an important parameter in processed foods such as meatball, sausage and surimi, where it is affected by the protein gel strength. Sodium tripolyphosphate is often used to improve quality of food texture, and even borax which is harmful to health including causing severe dizziness and trouble breathing, is still widely used. This study aims to explore and characterize transglutaminase of plant origin which is safer than gelling chemicals agents in food products. Transglutaminase is an enzime that can modify protein into strong gel by creating cross-linkage among protein chains. Animal tissue is one source of transglutaminase but requires high costs for providing raw materials. While the search for transglutaminase source from microorganisms need many stages to ensure that transglutaminase meets safety standards, therefore transglutaminasefrom plant origin is an alternative. The method in this study was to identify and characterize transglutaminase extracted from iodine leaf (Jatropha multifida), including determining the optimum temperature, optimum pH as well as activator and inhibitor of transglutaminase extract from iodine leaf. The results showed that the optimum temperature for transglutaminase from iodine leaf is 40-60 oC; The optimum pH is in the range of 6-7. Unlike most transglutaminases derived from animal tissues, transglutaminase from iodine leaf does not depent on presence of Ca2+, however Zn2+ could be an inhibitor. Transglutaminase extract from iodine leaf has high activity, it will be a promising potential to be applied in food industry to improve texture quality.
Key words: Transglutaminase / Jatropha multifida / food texture
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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