Food additive containing the transglutaminase enzyme obtained by fermentation of culture media formulated with milk, potato and glycerol. (Machine-translation by Google Translate, not legally binding)
Food additive obtained by fermentation containing the enzyme transglutaminase from milk, potato and glycerol. The preparation comprises the preparation of a culture medium with milk, potato and glycerol diluted in deionized water； the sterilization of the culture medium is carried out jointly at 121ºC for 20 minutes； the culture of streptomyces mobaraensis for 72 h at 28ºC and 200 rpm agitation in this culture medium； centrifugation to separate the biomass from the culture liquid； the liquid is lyophilized obtaining a food additive for use in the gelling of high protein food products, such as meat products, vegetable proteins and fish or seafood proteins. (Machine-translation by Google Translate, not legally binding)Aditivo alimentario obtenido por fermentación conteniendo la enzima transglutaminasa a partir de leche, patata y glicerol. La obtención comprende la preparación de un medio de cultivo con leche, patata y glicerol diluidos en agua desionizada； la esterilización del medio de cultivo se realiza conjuntamente a 121ºC por 20 minutos； el cultivo de Streptomyces mobaraensis durante 72 h a 28ºC y agitación de 200 rpm en este medio de cultivo； centrifugación para separar la biomasa del líquido de cultivo； el líquido se liofiliza obteniendo un aditivo alimentario de uso en la gelificación de productos alimenticios altamente proteicos, tales como productos cárnicos, proteínas vegetales y proteínas de pescado o marisco.
