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Yang G, Zhang J, Ma X, Ma R, Shen J, Liu M, Yu D, Feng F, Huang C, Ma X, La Y, Guo X, Yan P, Liang C. Polymorphisms of CCSER1 Gene and Their Correlation with Milk Quality Traits in Gannan Yak ( Bos grunniens). Foods 2023; 12:4318. [PMID: 38231770 DOI: 10.3390/foods12234318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
Coiled-coil serine-rich protein 1 (CCSER 1) gene is a regulatory protein gene. This gene has been reported to be associated with various economic traits in large mammals in recent years. The aim of this study was to investigate the association between CCSER1 gene single nucleotide polymorphisms (SNPs) and Gannan yaks and to identify potential molecular marker loci for breeding milk quality in Gannan yaks. We genotyped 172 Gannan yaks using Illumina Yak cGPS 7K liquid microarrays and analyzed the correlation between the three SNPs loci of the CCSER1 gene and the milk qualities of Gannan yaks, including milk fat, protein and casein. It was found that mutations at the g.183,843A>G, g.222,717C>G and g.388,723G>T loci all affected the fat, protein, casein and lactose traits of Gannan yak milk to varying extents, and that the milk quality of individuals with mutant phenotypes was significantly improved. Among them, the milk fat content of AG heterozygous genotype population at g.183,843A>G locus was significantly higher than that of AA and GG genotype populations (p < 0.05); the casein and protein content of mutant GG and CG genotype populations at g.222,717C>G locus was significantly higher than that of wild-type CC genotype population (p < 0.05); and the g.388,723G>T locus of the casein and protein contents of the mutant TT genotype population were significantly higher (p < 0.05) than those of the wild-type GG genotype population. These results provide potential molecular marker sites for Gannan yak breeding.
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Affiliation(s)
- Guowu Yang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730106, China
| | - Juanxiang Zhang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xiaoyong Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Rong Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jinwei Shen
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Modian Liu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Daoning Yu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730106, China
| | - Fen Feng
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Chun Huang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xiaoming Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Yongfu La
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xian Guo
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Ping Yan
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Chunnian Liang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
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2
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Wu SS, Han W, Cheng YF, Yun SJ, Chang MC, Cheng FE, Cao JL, Feng CP. Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction. Foods 2023; 12:foods12091849. [PMID: 37174388 PMCID: PMC10178280 DOI: 10.3390/foods12091849] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/23/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Lentinula edodes has high nutritional value and abundant protein. In order to develop and utilize edible mushroom protein, this study was designed to investigate the effects of TGase-catalyzed glycosylation and cross-linking on the physicochemical and functional properties of Lentinus edodes protein fraction. The results showed that within a certain time, glycosylation and TGase-catalyzed glycosylation decreased the total sulfydryl, free sulfydryl, disulfide bond, surface hydrophobicity, β-fold and α-helix, but increased the fluorescence intensity, random coil, β-turn, particle size and thermal stability. The apparent viscosity and the shear stress of the protein with an increase in shear rate were increased, indicating that TGase-catalyzed glycosylation promoted the generation of cross-linked polymers. In addition, the TGase-catalyzed glycosylated proteins showed a compact texture structure similar to the glycosylated proteins at the beginning, indicating that they formed a stable three-dimensional network structure. The flaky structure of proteins became more and more obvious with time. Moreover, the solubility, emulsification, stability and oil-holding capacity of enzymatic glycosylated Lentinus edodes protein fraction were significantly improved because of the proper TGase effects of glycosylation grafting and cross-linking. These results showed that glycosylation and TGase-catalyzed glycosylation could improve the processing characteristics of the Lentinula edodes protein fraction to varying degrees.
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Affiliation(s)
- Shan-Shan Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Wei Han
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Yan-Fen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Shao-Jun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Ming-Chang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Fei-Er Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
- Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Jinzhong 030801, China
| | - Jin-Ling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
| | - Cui-Ping Feng
- Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Jinzhong 030801, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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3
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Yang YF, Zhao XH. Structure and property changes of whey protein isolate in response to the chemical modification mediated by horseradish peroxidase, glucose oxidase and d-glucose. Food Chem 2022; 373:131328. [PMID: 34700037 DOI: 10.1016/j.foodchem.2021.131328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 08/25/2021] [Accepted: 10/02/2021] [Indexed: 11/19/2022]
Abstract
Whey protein isolate (WPI) was modified by a ternary system containing horseradish peroxidase, glucose oxidase and d-glucose through the one- and two-step protocols, yielding two respective crosslinked products MWPI-1 and MWPI-2 with the enhanced relative dityrosine contents (127.4 and 101.0). Compared with WPI, both MWPI-1 and MWPI-2 had much ordered secondary structure, increased disulfide-bond contents, average particle sizes, surface hydrophobicity, oil-binding capacity, emulsification and thermal stability, but reduced free sulfhydryl groups contents and in vitro digestibility. Moreover, both MWPI-1 and MWPI-2 in dispersions showed higher apparent viscosity, larger viscoelastic moduli than WPI, together with the lower gelling temperatures (67.1 °C and 70.1 °C versus 73.6 °C). Overall, MWPI-1 with a higher crosslinking extent consistently exhibited more remarkable property alteration. It is concluded that the ternary system is an effective approach when aiming to modify secondary structure especially these properties of WPI, such as aggregation, emulsification, gelation, rheology and thermal stability.
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Affiliation(s)
- Yu-Fei Yang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China.
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5
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Christiansen MV, Dave A, Skibsted LH, Ahrné L. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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6
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Functional modification of grain proteins by dual approaches: Current progress, challenges, and future perspectives. Colloids Surf B Biointerfaces 2022; 211:112306. [PMID: 34998177 DOI: 10.1016/j.colsurfb.2021.112306] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/12/2021] [Accepted: 12/21/2021] [Indexed: 11/24/2022]
Abstract
Protein modification is a practical strategy to enhance the functional characteristics of proteins and broaden their commercial applications. Various chemical (e.g., pH-shifting, deamidation, succinylation), physical (e.g., sonication, high-speed shearing), or biological (e.g., microbial transglutaminase cross-linking, enzymatic hydrolysis) modification methods have frequently been employed to improve the functionality of native grain proteins. However, progress in intensification has led to the emergence of advanced methodologies, which involve the combination of modification techniques, generally known as "Dual Modification". This paper aims to comprehensively review the most recent researches focusing on the effects of dual modification on the functionality of grain proteins. Particular emphasis is given to elucidate the impact of this technique on physicochemical and structural properties. Furthermore, existing challenges and limitations associated with the utilization of this approach are highlighted, and prospects are proposed.
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7
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Wang Y, Wang H, Yang J, Yang M. Study on process of Yak and Holstein casein‐glucose Maillard reaction and functional properties of their products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yucheng Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Haixia Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Jitao Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Min Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
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8
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Yang M, Zeng Q, Wang Y, Qin J, Zheng J, Wa W. Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Su G, Zheng X, Zou J, Waterhouse GIN, Sun-Waterhouse D. Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysates. Food Chem 2020; 342:128317. [PMID: 33067038 DOI: 10.1016/j.foodchem.2020.128317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 09/29/2020] [Accepted: 10/04/2020] [Indexed: 10/23/2022]
Abstract
This study aimed to utilize effectively industrial byproducts, yeast suspension (Y) and wheat gluten (W), to produce umami protein hydrolysates as seasonings. Y and W were mixed to yield YW, followed by a pretreatment (ultrasound, transglutaminase (TG), or their combination) and then proteolysis with a yeast extract enzyme and trypsin. Premixing Y and W promoted their dispersibility, and suppressed gluten aggregation and hydrolysate's bitterness. All pretreatments increased protein recovery. Ultrasound alone or ultrasound with TG increased the embedding of yeasts in W, umami and salty tastes, hydrolysis degree and proportion of molecules < 3 kDa of the YW hydrolysate. For the first time, premixing Y and W, and pretreating YW (by ultrasound then TG-catalyzed protein crosslinking), were found to increase the β-sheet and random coil contents and decreased the β-turn content and surface hydrophobicity, leading to a low-cost umami and non-bitter protein hydrolysate with 56% of species < 1 kDa.
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Affiliation(s)
- Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Xin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Jin Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | | | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China; School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand.
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10
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Zhang Y, Simpson BK. Food-related transglutaminase obtained from fish/shellfish. Crit Rev Food Sci Nutr 2019; 60:3214-3232. [DOI: 10.1080/10408398.2019.1681357] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
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Wang H, Yang J, Yang M, Ji W. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Duerasch A, Wissel J, Henle T. Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11748-11756. [PMID: 30350984 DOI: 10.1021/acs.jafc.8b04000] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In milk, caseins interact to form nanoparticles called casein micelles. Under weak alkaline conditions, casein micelles swell reversibly and are disrupted at pH values above 8.5. The enzyme microbial transglutaminase (mTG) is widely used in food industry to modify the functional properties of proteins. Here, we evaluated the potential of mTG as a stabilizer for alkaline disrupted casein micelles. Hence, enzymatic cross-linking of casein micelles as well as sodium caseinate was studied at the natural milk pH 6.8 and under alkaline conditions at pH 7.9 by analyzing oligomerization via size exclusion chromatography, monomeric caseins via RP-HPLC-UV, and extra-micellar protein via Bradford assay. Additionally, alkaline swelling as well as enzymatic reconstruction of casein micelles was observed via scanning electron microscopy and dynamic light scattering. The results showed that the extent of cross-linking is mainly influenced by protein conformation and not by pH value. However, micellar αs2-casein was much more cross-linked at pH 7.9 compared to pH 6.8, whereas an opposite tendency was determined for micellar κ-casein. This leads to the conclusion that αs2-casein is mainly located in the inner center of casein micelles and is only accessible for enzymatic cross-linking after alkaline swelling of the micelle. Alkaline disrupted casein micelles are reassembled due to intramicellar cross-linking by mTG. On the basis of the results, an enhanced model of the structure of casein micelles was developed.
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Affiliation(s)
- Anja Duerasch
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Jana Wissel
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
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Yuan H, Lv J, Gong J, Xiao H, Zhao G, Xiao G, Xu H, Wang W. Microbial transglutaminase enhances antioxidant activity of yogurt through altering pattern of water-soluble peptides and increasing release of amino acids. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- HaiNa Yuan
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - JianMin Lv
- Laboratory Animal Research Center; Zhejiang Chinese Medical University; Hangzhou Zhejiang 310053 China
| | - JinYan Gong
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - HaiLong Xiao
- Hangzhou Institute for Food and Drug Control; Hangzhou Zhejiang 310022 China
| | - GuangSheng Zhao
- Hangzhou New Hope Bimodal Dairy Co. Ltd; Hangzhou Zhejiang 310000 China
| | - GongNian Xiao
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - Hui Xu
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
| | - WenChao Wang
- School of Biological and Chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces; Hangzhou Zhejiang 310023 China
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14
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Wu X, Wang K, Liu Y, Liu A, Ye R. Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1280679] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Xiaomeng Wu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Kun Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yaowei Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Anjun Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville, TN, USA
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