The magical “sticky enzyme” makes noodles more powerful

Let noodles eat in the mouth more flexible, so that long-time tofu does not rotten to keep fresh, so that the ham these meat has "glutinous rice sticky", so that shrimp become attractive prawns, so that the formation of ice cream and not easy to melt ... ... Unexpected taste enjoyment of ordinary foods has plagued many citizens. Currently, Professor Tian Xingjun and Dr. Zhang Zhijun of the Department of Biology of Nanjing University have undertaken an interesting scientific research project. They have extracted a magical enzyme from microorganisms: it can modify proteins, increase flexibility and enhance nutrition. At present, experts in the research group are working hard to develop and cultivate high-yield strains that produce this enzyme through advanced biotechnologies such as gene targeting and cloning. Over the price of gold, precious anomalies Professor Tian Xingjun's team is culturing this enzyme called glutamine transaminase, a highly catalyzed enzyme that can magically change the taste of food because it can Through the catalytic reaction, different protein molecules and amino acid molecules in the food are “bonded” to the food. Crosslinked products generally have a high molecular weight, and have a high resistance to mechanical damage, protein hydrolysis, and high temperature. This kind of catalyst with magical power is not uncommon in nature. Since the scientists first discovered the enzyme in the liver of guinea pigs in 1957, the enzyme has been gradually found in microorganisms, plants, invertebrates, amphibians, and fish. Found in birds. But how to separate them and obtain high-purity, high-yield enzyme preparations has always been a problem. For this reason, the pure price of this enzyme is a bit high, at a price of 80,000 to 100,000 yuan per kilogram. yuan. Molecular design, mutagenesis and cloning talked about the entire process of experimentation and production. Professor Tian Xingjun laughed and said “still belongs to technical secrets.” However, he basically revealed the general flow of a study. First, wild-type Streptomyces was used as the starting strain. Then, through chemical and physical mutagenesis methods, Streptomyces were transformed into fermentative enzymes and then high-yield strains were selected from them. These are just the basis for industrial production and application. Tian Xingjun said that in addition to these conventional methods of breeding, in order to increase production, the gene of the enzyme must be modified by gene cloning and molecular design, and then introduced into E. coli to be screened. Finally, a short fermentation cycle and cost can be obtained. Low production yield strains. Magical "natural binder" Someone has done an experiment: After adding 0.1% of this enzyme to noodle special flour, the stability time, forming time, evaluation value, resistance to elongation resistance and pull ratio of flour have been increased by 30. %, 43.5%, 20.9%, 68%, and 140.0%, while its elongation and powder power decreased by 30.1%, 2.6%, and it is close to similar products made of high-grade flour. In fact, its magical power is not only that, but the enzyme can not only improve the flexibility and water-holding capacity of foods, but also can add essential amino acids to the food to produce food proteins with higher nutritional value; Can form a heat-resistant and water-resistant film on the surface of food, to some extent to improve the degree of food preservation. In addition, the use of this enzyme is not limited to the food industry, but also has a wide range of uses in cosmetics, leather products, textile industry.

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