Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment

Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene

High internal phase Pickering emulsions (HIPPEs) stabilized by protein nanoparticles have been widely reported, but the use of enzymatic methods for preparing these nanoparticles remains underexplored. Our hypothesis is that enzymatically crosslinked α-lactalbumin (ALA) nanoparticles (ALATGs) prepared using transglutaminase will demonstrate improved properties as stabilizers for HIPPEs. In this study, we investigated the physicochemical properties and microstructures of ALATGs, finding that enzymatic crosslinking could be enhanced by removing Ca2+ ions from ALA and preheating the proteins (85 °C, 15 min). The electrical charge, secondary structure, and surface hydrophobicity of ALATGs were found to depend on crosslinking conditions. HIPPEs formed with an ALA concentration of 10 mg/mL and an enzyme activity of 120 U/g exhibited the highest apparent viscosity and mechanical strength, as well as significantly improved loading capacity and photostability for the encapsulated lycopene. Overall, our results support the hypothesis that ALATG-nanoparticles show superior performance as emulsifiers compared to ALA-nanoparticles.

A General Protein Unfolding-Chemical Coupling Strategy for Pure Protein Hydrogels with Mechanically Strong and Multifunctional Properties

Protein-based hydrogels have attracted great attention due to their excellent biocompatible properties, but often suffer from weak mechanical strength. Conventional strengthening strategies for protein-based hydrogels are to introduce nanoparticles or synthetic polymers for improving their mechanical strength, but often compromise their biocompatibility. Here, a new, general, protein unfolding-chemical coupling (PNC) strategy is developed to fabricate pure protein hydrogels without any additives to achieve both high mechanical strength and excellent cell biocompatibility. This PNC strategy combines thermal-induced protein unfolding/gelation to form a physically-crosslinked network and a -NH2/-COOH coupling reaction to generate a chemicallycrosslinked network. Using bovine serum albumin (BSA) as a globular protein, PNC-BSA hydrogels show macroscopic transparency, high stability, high mechanical properties (compressive/tensile strength of 115/0.43 MPa), fast stiffness/toughness recovery of 85%/91% at room temperature, good fatigue resistance, and low cell cytotoxicity and red blood cell hemolysis. More importantly, the PNC strategy can be not only generally applied to silk fibroin, ovalbumin, and milk albumin protein to form different, high strength protein hydrogels, but also modified with PEDOT/PSS nanoparticles as strain sensors and fluorescent fillers as color sensors. This work demonstrates a new, universal, PNC method to prepare high strength, multi-functional, pure protein hydrogels beyond a few available today.

The effect of composite enzyme catalysis whey protein cross-linking on filtration performance

In this study, enzymatic cross-linked whey protein coupling ultrafiltration was used to reduce membrane fouling and increase whey protein recovery rate. The filtration efficiency and protein interaction with the membrane surface were investigated. The results showed that the protein recovery rate and relative flux of transglutaminase catalysis protein followed by tyrosinase each increased by approximately 30% during ultrafiltration. The total membrane resistance was reduced by approximately 20%. The shape of the transglutaminase and tyrosinase cross-linked protein had somewhat spherical and cylindrical structure similar to an elongated shape based on fluorescence microscopy imaging, which indicated membrane resistance reduction. Fluorescence excitation-emission matrix spectroscopy (EEM) showed that the permeation peak intensities of transglutaminase followed by tyrosinase catalysis protein decreased sharply in the tryptophan and aromatic-like protein fields, indicating that most protein was rejected after ultrafiltration. The repulsive interaction energy was increased between the cross-linked proteins and membrane based on extended Derjaguin-Landau-Verwey-Overbeek (XDLVO) analysis.

Characterization of the Structural and Colloidal Properties of α-Lactalbumin/Chitosan Complexes as a Function of Heating

This research investigated the interaction between α-lactalbumin (α-la) and chitosan at different temperatures. Chitosan was added to α-la solution (5 g L^-1) to achieve different α-la/chitosan ratios (8:1, 5:1, and 2:1), which were then subjected to different heating temperatures (20, 70, and 90 °C). The results indicated that a low amount of chitosan (8:1) precipitated α-la molecules. Increasing chitosan to a ratio of 5:1 resulted in exposure of the internal structure of α-la, and those formed complexes had high turbidity and average size, which were decreased by an increasing temperature. A further increase of chitosan to a ratio of 2:1 protected the internal structure of α-la molecules. All samples exhibited a similar adsorption behavior at the air/water interface, but the presence of chitosan significantly increased film elasticity. The produced complexes can be regarded as functional ingredients, which can be used as an emulsifying agent and a delivery material to control the release of bioactive compounds.

Improved Antioxidant Activity and Glycation of α-Lactalbumin after Ultrasonic Pretreatment Revealed by High-Resolution Mass Spectrometry

High-resolution mass spectrometry was performed to investigate the relationship between bovine α-lactalbumin (α-LA) subjected to ultrasonication and glycation treatment with respect to antioxidant activity. After α-LA was pretreated by ultrasonication combined with glycation, the treated α-LA showed low intrinsic fluorescence emission and high antioxidant activity at increased ultrasonic power levels. Prior to ultrasonic pretreatment, three glycated sites were identified, whereas the number of glycation sites was increased to four, four, five, and six after ultrasonic power at 60, 90, 120, and 150 W/cm², respectively, for 15 min. Thus, no obvious difference was found among the glycation sites at the ultrasonic power of 60 and 90 W/cm². The average degree of substitution per peptide molecule of α-LA was used to evaluate the glycation level per glycation site. All the samples pretreated by ultrasonication exhibited a higher glycation level compared with the untreated samples. Ultrasonic power at 150 W/cm² showed the most highly enhanced glycation extent and antioxidant activity. Therefore, the intensified glycation extent and the conformational changes of protein were responsible for the increase of antioxidant activity of α-LA. Moreover, high-resolution mass spectrometry is an efficient technique to understand the mechanism of the improved antioxidant activity.