Liquid Transglutaminase Preparation Stabilization
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Solution Overview
Problem
Current transglutaminase powder preparations face challenges in production, storage, and application due to high production costs, safety concerns, packaging issues, and reduced enzyme activity upon dissolution, with no commercially available liquid form stable at room temperature.
Innovation Solution
A liquid transglutaminase preparation is developed, maintaining enzyme activity above 80% for 6 months at room temperature by optimizing pH, water activity, and redox potential, using suitable regulators and filtration methods, and incorporating stabilizers like glycerol and antioxidants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If powder transglutaminase preparation is used, then enzyme activity can be maintained through storage, but production cost increases due to complicated processing steps including precipitation, drying, and grinding
Solution Approach 1:
The patent changes the physical state parameter from solid powder to liquid form, and optimizes chemical parameters including pH (5.0-9.0), water activity (≤0.89), and redox potential (-400mv to +50mv) to maintain enzyme stability without requiring drying and grinding processes
Solution Approach 2:
The patent extracts and eliminates the complicated processing steps (precipitation, drying, grinding) from the production process by directly producing and stabilizing the enzyme in liquid form, thereby reducing production cost while maintaining reliability
2Reliability
If powder transglutaminase preparation is used, then enzyme can be stored, but safety hazards occur due to dust dispersion causing respiratory tract damage and anaphylactic responses
Solution Approach 1:
The patent changes the physical state from solid powder to liquid preparation, eliminating dust formation and dispersion. The liquid form maintains storage stability through optimized water activity and chemical conditions without creating respiratory hazards
Solution Approach 2:
The patent converts the potential harm of powder dispersion into benefit by using liquid form, which eliminates dust-related safety hazards while maintaining enzyme stability through optimized physical and chemical parameters
3Reliability
If vacuum packaging is used for powder enzyme preparation, then storage stability is improved, but powder enters equipment during vacuumizing causing loss and production cost increases
Solution Approach 1:
The patent changes from powder to liquid form, eliminating the vacuum packaging problem entirely. Liquid preparations can be sealed without vacuumizing, preventing enzyme loss while maintaining storage stability through optimized water activity and chemical conditions
4Reliability
If nitrogen-filled packaging is used for powder enzyme preparation, then storage stability is improved, but nitrogen-filling operation is tedious causing dust raising and production cost increases
Solution Approach 1:
The patent changes from powder to liquid form, eliminating the need for nitrogen-filling operation. Liquid preparations achieve storage stability through optimized water activity and chemical conditions without requiring inert atmosphere protection, simplifying packaging operations
5Ease of operation
If powder transglutaminase is added to water for dissolution, then enzyme becomes active, but dissolution time is extended and incomplete dissolution occurs leading to uneven distribution
Solution Approach 1:
The patent inverts the conventional approach by pre-dissolving the enzyme in liquid form during production. The liquid preparation is ready for immediate use without requiring dissolution at the application site, eliminating dissolution time and ensuring uniform distribution
6Ease of operation
If powder transglutaminase is used in rolling and rubbing operations, then enzyme application is achieved, but powder adheres to device reducing utilization rate
Solution Approach 1:
The patent changes from powder to liquid form, eliminating adhesion to equipment surfaces. Liquid preparations flow smoothly through rolling and rubbing operations without sticking, maintaining full utilization rate while achieving effective enzyme application
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution provides a stable and cost-effective liquid transglutaminase preparation that can be stored at room temperature, reducing production costs and eliminating safety hazards, while maintaining high enzyme activity and application efficiency.
Implementation Method 1
a water activity regulator is present in an amount of 30-80% (w/v), preferably 30-70% (w/v)... having a water activity A w of ≤0.89; preferably a water activity A w of 0.60-0.85
Implementation Method 2
a redox potential regulator is present in an amount of 0.0075-1% (w/v)... having a redox potential of -400mv to +50mv; preferably, a redox potential of -400 mv to 0 mv
Implementation Method 3
Transglutaminase (EC.2.3.2.13, full name: Amine γ-glutamyl-transferase, abbreviated as TG) is a cross-linking protein enzyme that can catalyze the formation of an ε- (γ-glutamyl) lysine isopeptide bond in a protein molecule or molecules between proteins
Implementation Method 4
using suitable regulators and filtration methods, and incorporating stabilizers like glycerol and antioxidants
Data Source
Figure 1
AI summary
Provided are a liquid enzyme preparation of a glutamine transaminase and a preparation method thereof, wherein the liquid enzyme preparation is a liquid preparation of glutamine transaminase EC2.3.2.13, the component contents of which are: the enzyme activity of the liquid enzyme preparation of the glutamine transaminase of 10-1000 µ/ml, the weight volume percent content of the water activity regulator of 30-80%, the weight volume percent content of the redox potential regulator of 0.0075-1%, the weight volume percent content of the food preservative of 0-0.1%, and the balance is a pH regulator to 100% volume. The preparation method thereof is: enzyme solution purification, mixing, sterilization, filling, and obtaining the finished product.