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Probing thermal behaviour of microbial transglutaminase with fluorescence and in silico methods

Authors

  • Iuliana Aprodu,

    1. “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati, Romania
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  • Nicoleta Stănciuc,

    1. “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati, Romania
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  • Iuliana Banu,

    1. “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati, Romania
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  • Gabriela Bahrim

    Corresponding author
    • “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati, Romania
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Correspondence to: Gabriela Bahrim, “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati, Romania. E-mail: gabriela.bahrim@ugal.ro

Abstract

BACKGROUND: Knowledge of transglutaminase behaviour at thermal treatment allows efficient applications in food processing. The heat-induced conformational changes of microbial transglutaminase were studied by fluorescence spectroscopy and a molecular modelling approach.

RESULTS: The experimental results indicate the unfolding of transglutaminase in a single-phase reaction, at temperatures over 60 °C. The incidence of conformational changes is also supported by the increase of both intrinsic and 1-anilino-8-naphthalene sulfonate fluorescence intensity with temperature. Changes in the secondary and tertiary structure of transglutaminase were outlined after running molecular dynamics simulations at temperatures ranging from 25 °C to 80 °C.

CONCLUSION: The motif's particularities varied with the temperature, suggesting structural rearrangements of the protein, mainly in helices. The largest deviation from the structure equilibrated at 25 °C was observed at 80 °C. © 2012 Society of Chemical Industry

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