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Hongbo Li,Yanhua Cui,Lanwei Zhang,Lili Zhang,Hui Liu,Jinghua Yu 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
The requirements for the production of optimized Zea mays transglutaminase (TGZo) using Pichia pastoris GS115 (pPIC9K-tgzo) were optimized in this study. Plackett–Burman design was used to screen variables that significantly influence TGZo production. Oleic acid, methanol, and loading volume were identified as the most significant parameters. Central composite design was employed to determine the optimal level of these three parameters for TGZo production. Results showed that 1078 mU/mL of TGZo activity and 7.6 mg/L of TGZo production were obtained under conditions of 0.07% oleic acid, 1.31% methanol, and 7.36% loading volume. To explore the functional characteristics of TGZo, it was used in yogurt. It was found that the addition of TGZo could produce yogurt with stronger acid gel and higher consistency, cohesiveness, index of viscosity, and apparent viscosity than the untreated product. Therefore, TGZo can be used as a substitute for microbial transglutaminase in the yogurt, even in the food industry.
Heterologous Expression and Purification of Zea mays Transglutaminase in Pichia pastoris
Hongbo Li,Yanhua Cui,Lanwei Zhang,Huaxi Yi,Xue Han,Yuehua Jiao,Ming Du,Rongbo Fan,Shuang Zhang 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Transglutaminases (TGases) are a family ofenzymes that catalyze the cross-linking of proteins and arewidely used in the food industry to improve the texture ofdairy, meat, and bread products. Zea mays transglutaminase(TGZ) is a new type of TGase with a wide potential. TGZwas expressed in the yeast Pichia pastoris under an alcoholoxidase promoter. Maximal expression of recombinantTGZ was achieved by inducing recombinant GS115(pPIC9K-tgz) in BMMY medium using 1.5% methanol for96 h. Secreted TGZ was initially separated using Superdex200 resin and further purified on cation exchange resin. The activity of TGZ following purification was 0.32 U/mgof protein. The polymerization effect of TGZ on caseincatalyzed by recombinant TGZ was slightly lower than theeffect of microbial transglutaminase (MTG). TGZ is a newpotential additive for the food industry.
Huaxi Yi,Lanwei Zhang,Xue Han,Ming Du,Yingchun Zhang,Jingyan Li,Kai Sun,Yawen Hou 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6
The isolation and screening of lactic acid bacteria (LAB) from natural sources have been one of the powerful means to obtain strains for the food industry. A total of 275 indigenous isolates were obtained from 43samples of traditional fermented foods in specific ecological niches throughout the northwestern China, and among which 13 strains of LAB were selected for their potential in food preservation and production. Among the 13 isolates, Lactobacillus (10) was dominant over Lactococcus (3). The distribution of the isolates was as follows: Lactobacillus paracasei ssp. paracasei (J23, M10,M20, M22), Lactobacillus rhamnosus (J20, M18),Lactococcus lactis ssp. lactis (X20, Q7), Lactobacillus casei (Q1, Q12), Lactobacillus plantarum (J11),Lactococcus lactis ssp. cremoris (X8), Lactobacillus delbrueckii ssp. bulgaricus (Q5). All 13 isolates produced bacteriocin with a broad inhibitory spectrum against selected Gram-positive as well as Gram-negative pathogenic and spoilage species. Biochemical analysis revealed that they possessed high acidification and coagulation activity. Several strains possessed the high activity of 2 or 3technological characteristics, related to novel starters and food preservatives.
Lili Zhang,Lanwei Zhang,Huaxi Yi,Ming Du,Yingchun Zhang,Xue Han,Zhen Feng,Jingyan Li,Yuehua Jiao,Yanhe Zhang,Chunfeng Guo 한국화학공학회 2012 Korean Journal of Chemical Engineering Vol.29 No.7
Stress-mediated bioprocess is a strategy designed to enhance biological target productivity. In this study,an attempt was made to enhance transglutaminase (TGase) production by Streptomyces mobaraensis by using different stress conditions including heat shock, alcohols and salt stress. Results showed that the effects of stress on TGase production depended on the type applied. For heat shock, TGase production (1.32 U/ml) was recorded maximum in the culture treated at 48 h post inoculation in water bath at 60 oC for 1 min. For alcohols treatment, the maximum activity of TGase (1.77 and 1.75 U/ml) was obtained when 3% methanol was added into the medium at 0 or 24 h of fermentation. However, a 3.5-fold increased production of TGase (3.8 U/ml) was observed in the medium supplemented with 0.2mol/l MgCl2 compared with the basic medium at the beginning of fermentation. In conclusion, TGase production from S. mobaraensis was improved by heat shock, methanol and salt stress treatments, MgCl2 stress was the most effective.
Improved thermoelectric performance of n-type Mg3Sb2–Mg3Bi2 alloy with Co element doping
Chen Yanqun,Wang Chao,Ma Zheng,Li Lanwei,Li Shuyao,Wang Jianli 한국물리학회 2021 Current Applied Physics Vol.21 No.-
n-type Mg3Sb2–Mg3Bi2 alloy shows as a potential new thermoelectric material (TE) and has been widely researched recently. The pure phase n-type Mg3⋅20(Sb0⋅3Bi0.7)1.99Te0.01 were prepared by adjusting Mg content with the Bi impurity phase being effectively suppressed. Then, Co element was doped into the pure phase and the electrical conductivity of samples were improved. With a high power factor of 20.3 μW cm 1K 2 for Mg3⋅185Co0⋅015(Sb0⋅3Bi0.7)1.99Te0.01 at 525 K. Additionally, it was found that the phonon scattering is enhanced due to the larger atomic mass of Co comparing to Mg and the lattice thermal conductivity is reduced. As a result, a high ZT value of ~ 1.03 at 525 K is achieved for the Mg3⋅185Co0⋅015(Sb0⋅3Bi0.7)1.99Te0.01.