Transglutaminases from oomycetes

Details Transglutaminases from oomycetes Transglutaminases from oomycetes

C - Chemistry, Metallurgy

12

N

C12N 15/54 (2006.01) A21D 8/04 (2006.01) A23J 3/00 (2006.01) C12N 9/10 (2006.01) C12P 21/00 (2006.01) C12S 7/00 (2006.01) C14C 11/00 (2006.01)

Patent

CA 2208730

Transglutaminase and transglutaminase preparations can be produced by lower fungi belonging to the class Oomycetes and unprecedented high-level expression is achievable by growing these coenocytium forming organisms, especially the strains Pythium sp., Pythium irregulare, Pythium dissotocum, Phythium periilum (or P. periplocum), Pythium torulosum, Pythium ultimum, Pythium aphanidermatum, Phytophthora cactorum, Phytophthora palmivora, Phytophthora porri, Phytophthora infestans, Phytophthora megasperma, Phytophthora cinnamomi and Phytophthora cryptogea; and a recombinant transglutaminase has been cloned and expressed, the enzyme and enzyme preparations being useful for cross- linking proteins, e.g. in flour, baked products, meat products, fish products, cosmetics, cheese, milk products, gelled food products and leather finishing, or as a glutaminase , e.g. in bread and other baked glutein-containing food products.

On peut obtenir une transglutaminase et des préparations de transglutaminase à partir de champignons inférieurs appartenant à la classe des Oomycètes, avec un niveau d'expression exceptionnel, par la culture de ces organismes formant des coenocytes, et en particulier des souches Pythium sp., Pythium irregulare, Pythium dissotocum, Pythium periilum (ou P. periplocum), Pythium torulosum, Pythium ultimum, Pythium aphanidermatum, Phytophthora cactorum, Phytophthora palmivora, Phytophthora porri, Phytophthora infestans, Phytophthora megasperma, Phytophthora cinnamomi et Phytophthora cryptogea. Une transglutaminase de recombinaison a été clonée et exprimée. L'enzyme et les préparations enzymatiques sont utiles pour réticuler des protéines, par exemple dans la farine et d'autres articles cuits au four, les produits carnés, les produits dérivés de poissons, les produits cosmétiques, le fromage, les produits laitiers, les produits alimentaires gélifiés et les produits de finition pour le cuir, ou en tant que glutaminase, par exemple dans le pain et d'autres produits alimentaires cuits au four contenant de la glutéine.

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