Optimization of Production Conditions of His-taqqed pro-Microbial Transglutaminase Enzyme in Pichia pastoris

Transglutaminases are enzymes involved in various biological processes and found in many organisms in nature. They form a cross-link by catalyzing the formation of covalent bonds between the amino acids glutamine and lysine. Due to these properties, they are used to improve the physical and chemical properties of food products. In this study, the production conditions of microbial transglutaminase (MTGase) enzyme, used in the food industry, in Pichia pastoris (P. pastoris) yeast under the structural GAP promoter were optimized. For this purpose, the production of the pro-MTGase enzyme under nine different conditions consisting of three different temperatures (20°C, 25°C, 28°C) and three different pHs (pH 3, 5.75, 7.44) was carried out by shake flask experiments. The results obtained after 40 hours of protein production showed that; the optimum conditions were 25°C temperature and pH 7.44 for pro-MTGase production