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Yuan F, Li G, Li Z, Li M, Liu X, Yang H, Yu X. Efficient biosynthesis of transglutaminase in Streptomyces mobaraensis via systematic engineering strategies. Curr Res Food Sci 2024; 8:100756. [PMID: 38736907 PMCID: PMC11087917 DOI: 10.1016/j.crfs.2024.100756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/07/2024] [Accepted: 04/30/2024] [Indexed: 05/14/2024] Open
Abstract
Transglutaminases (TGases) have been widely used in food, pharmaceutical, biotechnology, and other industries because of their ability to catalyze deamidation, acyl transfer, and crosslinking reactions between Ƴ-carboxamide groups of peptides or protein-bound glutamine and the Ɛ-amino group of lysine. In this study, we demonstrated an efficient systematic engineering strategy to enhance the synthesis of TGase in a recombinant Streptomyces mobaraensis smL2020 strain in a 1000-L fermentor. Briefly, the enzymatic properties of the TGase TGL2020 from S. mobaraensis smL2020 and TGase TGLD from S. mobaraensis smLD were compared to obtain the TGase TGLD with perfected characteristics for heterologous expression in a recombinant S. mobaraensis smL2020ΔTG without the gene tgL 2020. Through multiple engineering strategies, including promoter engineering, optimizing the signal peptides and recombination sites, and increasing copies of the expression cassettes, the final TGLD activity in the recombinant S. mobaraensis smL2020ΔTG: (PL2020-spL2020-protgLD-tgLD)2 (tgL2020and BT1) reached 56.43 U/mL and 63.18 U/mL in shake flask and 1000-L fermentor, respectively, which was the highest reported to date. With the improvement of expression level, the application scope of TGLD in the food industry will continue to expand. Moreover, the genetic stability of the recombinant strain maintained at more than 20 generations. These findings proved the feasibility of multiple systematic engineering strategies in synthetic biology and provided an emerging solution to improve biosynthesis of industrial enzymes.
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Affiliation(s)
- Fang Yuan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Guoying Li
- Jiangsu Yiming Biological Technology Co., Ltd., Taixing, 225400, China
| | - Zilong Li
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Mingming Li
- Jiangsu Yiming Biological Technology Co., Ltd., Taixing, 225400, China
| | - Xiaobo Liu
- Key Laboratory of Metabolic Engineering and Biosynthesis Technology, Ministry of Industry and Information Technology, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Nanjing, Jiangsu, 210094, China
| | - Haiquan Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Xiaobin Yu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
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2
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Zheng X, Ren C, Wei Y, Wang J, Xu X, Du M, Wu C. Soy protein particles with enhanced anti-aggregation behaviors under various heating temperatures, pH, and ionic strengths. Food Res Int 2023; 170:112924. [PMID: 37316041 DOI: 10.1016/j.foodres.2023.112924] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/21/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023]
Abstract
Protein-containing food products are frequently heated during processing to passivate anti-nutritional components. However, heating also contributes to protein aggregation and gelation, which limits its application in protein-based aqueous systems. In this study, heat-stable soy protein particles (SPPs) were fabricated by preheating at 120 °C for 30 min and at 0.5% (w/v) protein concentration. Compared to untreated soy proteins (SPs), SPPs exhibited a higher denaturation ratio, stronger conformational rigidity, compacter colloidal structure, and higher surface charge. The aggregation state of SPs and SPPs at various heating conditions (temperatures, pH, ionic strength, and types) was analyzed by dynamic light scattering, atomic force microscopy, and cryo-scanning electron microscopy. SPPs showed less increase in particle size and greater anti-aggregation ability than SPs. When heated in the presence of salt ions (Na+, Ca2+) or at acidic conditions, both SPs and SPPs formed larger spherical particles, but the size increase rate of SPPs was significantly lower than SPs. These findings provide theoretical information for preparing heat-stable SPPs. Furthermore, the development of SPPs is conducive to designing protein-enriched ingredients for producing innovative foods.
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Affiliation(s)
- Xiaohan Zheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Ren
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Yixue Wei
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Jiamei Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China
| | - Chao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; Liaoning Key Laboratory of Food Nutrition and Health, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China.
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Wei Y, Ren C, Cai W, Xu XB, Wang Z, Du M, Wu C. Ultra-thermostable soy protein particles fabricated by combining preheat treatment with slightly alkaline pH. Food Funct 2022; 13:8930-8940. [DOI: 10.1039/d2fo01255c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The development of beverages with high protein concentrations has received considerable interests; nevertheless, the pasteurization process, which causes unwanted protein aggregation and gelation, is currently posing a significant obstacle. Herein,...
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Na X, Wang J, Ma W, Xu X, Zhong L, Wu C, Du M, Zhu B. Reduced Adhesive Force Leading to Enhanced Thermal Stability of Soy Protein Particles by Combined Preheating and Ultrasonic Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3015-3025. [PMID: 33685122 DOI: 10.1021/acs.jafc.0c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Developing liquid systems with high protein contents is drawing intensive attention; however, this is challenged by heat-induced aggregation and gelation of proteins. Herein, we described a facile but robust approach of combined preheating and ultrasonic treatment (CPUT) to fabricate soy protein particles (SPPs) with enhanced heat stability. Results showed that these heat-stable particles, upon reheating at 1% (w/v), showed antiaggregation property evidenced from no obvious changes of the particle size distributions of suspensions. Besides, no gelation was found in the reheated test for SPPs suspended even at a concentration of 10% (w/v). In contrast, the control formed sol-gel after heating. The rearrangements of soy protein molecules by CPUT led to the formation of SPPs with reduced surface energy, which was primarily responsible for their heat stability. These findings highlighted that the CPUT could prepare thermally stable soy proteins, providing insights into the application of soy proteins in protein-enriched beverages.
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Affiliation(s)
| | | | | | | | - Limin Zhong
- Ganzhou Quanbiao Biological Technolgy Co., Ltd., Ganzhou 341100, China
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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Cadavid AM, Bohigas L, Toldrà M, Carretero C, Parés D, Saguer E. Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109756] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt. Food Sci Biotechnol 2019; 29:109-119. [PMID: 31976133 PMCID: PMC6949334 DOI: 10.1007/s10068-019-00640-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 05/30/2019] [Accepted: 06/07/2019] [Indexed: 10/27/2022] Open
Abstract
The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6 °C for 56 days was studied. Three types of set-style yogurt were made with varying parameters. Weekly analyses included the determination of syneresis and water-holding capacity, texture, pH, and the lactic acid bacteria population. Our research has confirmed that mTGase may be used to stabilize yogurts, although the syneresis, the water-holding capacity of yogurts, and the textural features of yogurts were dependent on the step in the production process at which mTGase was added to milk. The presence of mTGase had no relevance with regard to the acidity of yogurts stored under refrigerated conditions. The addition of mTGase had no effect on lactobacilli, but had a variable effect on Streptococcus thermophilus, depending on the duration of enzymatic activity.
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The effect of transglutaminase on colloidal stability of milk proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00153-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Wang C, Li J, Zhou S, Zhou J, Lan Q, Qin W, Wu D, Liu J, Yang W, Zhang Q. Application of transglutaminase for quality improvement of whole soybean curd. Journal of Food Science and Technology 2019; 56:233-244. [PMID: 30728565 DOI: 10.1007/s13197-018-3480-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2018] [Accepted: 10/29/2018] [Indexed: 10/27/2022]
Abstract
To improve the quality of whole soybean curd (WSC), effects of compound coagulants consisting of calcium chloride (CaCl2) and transglutaminase (TGase) were investigated. The results showed that TGase modified the water distribution and reduced the cooking loss of WSC, accompanying with increased water holding capacity. The bloom value of WSC was upgraded as the TGase concentration increased. Although certain sensory parameters showed different scores in groups, the overall acceptability of 1500 ppm group was the highest. TPA test suggested that hardness, springiness and chewiness were promoted by TGase significantly. Smooth appearance of WSC was observed, resulting from the transformation of microstructure. Protein subunits of 7Sα', 7Sα, 7Sβ, 11SA3, 11S acidic, and 11S basic proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis, band intensity of protein subunits declined at storage and cooking phase, indicating that crosslinking of proteins was still in progress. In conclusion, the addition of TGase improved the quality of CaCl2-induced WSC and could be used to facilitate the production of this new type of soybean product.
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Affiliation(s)
- Chenzhi Wang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jingyi Li
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Siyi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jiaqi Zhou
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Qiuyu Lan
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Wen Qin
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Dingtao Wu
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China
| | - Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,3College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China.,3College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China
| | - Qing Zhang
- 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.,Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China
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Isleroglu H, Turker I, Tokatli M, Koc B. Ultrasonic spray-freeze drying of partially purified microbial transglutaminase. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Vahedifar A, Madadlou A, Salami M. Influence of seeding and stirring on the structural properties and formation yield of whey protein microgels. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2804-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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Yao XT, Zhao XH. Pre-deamidation of soy protein isolate exerts impacts on transglutaminase-induced glucosamine glycation and cross-linking as well as properties of the products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2418-2425. [PMID: 26234923 DOI: 10.1002/jsfa.7361] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 07/04/2015] [Accepted: 07/29/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Transglutaminase (TGase) induces protein glycation and cross-linking, but results in lower solubility and digestibility due to excessive cross-linking. Deamidation of soy protein isolate (SPI) by HCl converts glutamine residues, and provides less opportunity for the two reactions. Two deamidated SPI products (DSPI1 and DSPI2) were thus glucosamine-glycated and cross-linked, to clarify the effects of pre-deamidation on the two reactions and properties of the products. RESULTS DSPI1 and DSPI2 had respective degrees of deamidation of 12.2% and 27.4%. They and SPI were used to generate three glycated and cross-linked products (GC-DSPI1, GC-DSPI2 and GC-SPI) containing glucosamine of 12.0, 4.4 and 19.7 g kg(-1) protein, respectively, which were reflected in their infrared spectra at two regions. These three (especially GC-SPI) had higher water-binding than SPI (8.2-12.6 versus 6.2 g g(-1) protein). GC-DSPI1 and GC-DSPI2 showed better enzymatic digestion than GC-SPI. Thermogravimetric and circular dichroism analyses verified that GC-DSPI1 and GC-DSPI2 had maximum degradation rates at temperatures 12-14 °C lower than GC-SPI, and possessed a more open secondary structure. CONCLUSION SPI deamidation decreases forthcoming glycation and cross-linking, and gives the products higher digestibility, less increased hydration, lower thermal stability, and a more open secondary structure. Pre-deamidation is applicable to control the properties of GC-proteins. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Xin-Tong Yao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, People's Republic of China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, People's Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030, Harbin, People's Republic of China
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15
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Zhu CY, Wang XP, Zhao XH. Property modification of caseinate responsible to transglutaminase-induced glycosylation and crosslinking in the presence of a degraded chitosan. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0109-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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16
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Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chem 2015; 171:315-22. [DOI: 10.1016/j.foodchem.2014.09.019] [Citation(s) in RCA: 216] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 08/06/2014] [Accepted: 09/05/2014] [Indexed: 01/15/2023]
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17
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Yao XT, Zhao XH. Effects of caseinate deamidation on transglutaminase-induced glucosamine conjugation and cross-linking as well as properties of the treated caseinates. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.988647] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Dłużewska E, Marciniak-Lukasiak K, Kurek N. Effect of transglutaminase additive on the quality of gluten-free bread. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.917336] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Martins IM, Matos M, Costa R, Silva F, Pascoal A, Estevinho LM, Choupina AB. Transglutaminases: recent achievements and new sources. Appl Microbiol Biotechnol 2014; 98:6957-64. [PMID: 24962119 DOI: 10.1007/s00253-014-5894-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Revised: 06/10/2014] [Accepted: 06/11/2014] [Indexed: 02/07/2023]
Abstract
Transglutaminases are a family of enzymes (EC 2.3.2.13), widely distributed in various organs, tissues, and body fluids, that catalyze the formation of a covalent bond between a free amine group and the γ-carboxamide group of protein or peptide-bound glutamine. Besides forming these bonds, that exhibit high resistance to proteolytic degradation, transglutaminases also form extensively cross-linked, generally insoluble, protein biopolymers that are indispensable for the organism to create barriers and stable structures. The extremely high cost of transglutaminase of animal origin has hampered its wider application and has initiated efforts to find an enzyme of microbial origin. Since the early 1990s, many microbial transglutaminase-producing strains have been found, and production processes have been optimized. This has resulted in a rapidly increasing number of applications of transglutaminase in the food sector. However, applications of microbial transglutaminase in other sectors have also been explored, but in a much lesser extent. Our group has identified a transglutaminase in the oomycete Phytophthora cinnamomi, which is able to induct defense responses and disease-like symptoms. In this mini-review, we report the achievements in this area in order to illustrate the importance and the versatility of transglutaminases.
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Affiliation(s)
- Ivone M Martins
- CIMO-Mountain Research Center, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal
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Song Y, Sauret A, Cheung Shum H. All-aqueous multiphase microfluidics. BIOMICROFLUIDICS 2013; 7:61301. [PMID: 24454609 PMCID: PMC3888457 DOI: 10.1063/1.4827916] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Accepted: 10/18/2013] [Indexed: 05/05/2023]
Abstract
Immiscible aqueous phases, formed by dissolving incompatible solutes in water, have been used in green chemical synthesis, molecular extraction and mimicking of cellular cytoplasm. Recently, a microfluidic approach has been introduced to generate all-aqueous emulsions and jets based on these immiscible aqueous phases; due to their biocompatibility, these all-aqueous structures have shown great promises as templates for fabricating biomaterials. The physico-chemical nature of interfaces between two immiscible aqueous phases leads to unique interfacial properties, such as an ultra-low interfacial tension. Strategies to manipulate components and direct their assembly at these interfaces needs to be explored. In this paper, we review progress on the topic over the past few years, with a focus on the fabrication and stabilization of all-aqueous structures in a multiphase microfluidic platform. We also discuss future efforts needed from the perspectives of fluidic physics, materials engineering, and biology for fulfilling potential applications ranging from materials fabrication to biomedical engineering.
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Affiliation(s)
- Yang Song
- Department of Mechanical Engineering, the University of Hong Kong, Hong Kong ; HKU-Shenzhen Institute of Research and Innovation (HKU-SIRI), Shenzhen, Guangdong, China
| | - Alban Sauret
- Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, USA
| | - Ho Cheung Shum
- Department of Mechanical Engineering, the University of Hong Kong, Hong Kong ; HKU-Shenzhen Institute of Research and Innovation (HKU-SIRI), Shenzhen, Guangdong, China
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21
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Song CL, Zhao XH. The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12091] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chun-Li Song
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Harbin 150030 China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science; Ministry of Education; Northeast Agricultural University; Harbin 150030 China
- Department of Food Science; Northeast Agricultural University; Harbin 150030 China
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22
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Liu G, Zhong Q. Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey Protein. Biomacromolecules 2013; 14:2146-53. [DOI: 10.1021/bm400521b] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gang Liu
- Department of Food Science and Technology, The University of Tennessee, Knoxville,
Tennessee, United States
| | - Qixin Zhong
- Department of Food Science and Technology, The University of Tennessee, Knoxville,
Tennessee, United States
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23
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Zhong Q, Wang W, Hu Z, Ikeda S. Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.11.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Sağlam D, Venema P, de Vries R, Shi J, van der Linden E. Concentrated whey protein particle dispersions: Heat stability and rheological properties. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Wróblewska B, Kaliszewska-Suchodoła A, Kołakowski P, Troszyńska A. The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12054] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Barbara Wróblewska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima; 10, 10-747; Olsztyn; Poland
| | - Anna Kaliszewska-Suchodoła
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima; 10, 10-747; Olsztyn; Poland
| | | | - Agnieszka Troszyńska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima; 10, 10-747; Olsztyn; Poland
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26
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Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0092-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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JEONG JIEUN, HONG YOUNHO. Anticancer activity of bovine α-lactalbumin treated with microbial transglutaminase. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00820.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Hiller B, Lorenzen PC. Optimization of enzymatic oligomerization reaction conditions for three milk protein products via ceteris-paribus approach. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.042] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Zhang YN, Liu N, Zhao XH. A study on the preparation and some functional properties of a cross-linked casein-gelatin composite by a microbial transglutaminase. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02795.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Popović LM, Peričin DM, Vaštag ŽG, Popović SZ. Optimization of Transglutaminase Cross-linking of Pumpkin Oil Cake Globulin; Improvement of the Solubility and Gelation Properties. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0673-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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Partanen R, Torkkeli M, Hellman M, Permi P, Serimaa R, Buchert J, Mattinen ML. Loosening of globular structure under alkaline pH affects accessibility of β-lactoglobulin to tyrosinase-induced oxidation and subsequent cross-linking. Enzyme Microb Technol 2011; 49:131-8. [DOI: 10.1016/j.enzmictec.2011.04.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2011] [Revised: 04/08/2011] [Accepted: 04/13/2011] [Indexed: 10/18/2022]
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32
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Hiller B, Lorenzen PC. Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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33
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Clare DA, Daubert CR. Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis. J Food Sci 2011; 76:C576-84. [DOI: 10.1111/j.1750-3841.2011.02128.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Mudgal P, Daubert CR, Clare DA, Foegeding EA. Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1491-1497. [PMID: 20812724 DOI: 10.1021/jf101893v] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The roles of sulfhydryl/disulfide interactions and acid/pepsin hydrolysis on β-lactoglobulin (β-lg) thermal aggregation at acidic pH 3.35 and 2 were studied using rheology, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), transmission electron microscopy (TEM), and Western blotting. Pepsin promoted additional hydrolysis compared to the acid-hydrolyzed control sample based on a 12% increase in free amino groups. Hydrolysis with pepsin also resulted in an increase in the apparent viscosity by 2 logs upon heating 8% β-lg solutions at pH 3.35. Seemingly, hydrolysis promoted thermal aggregation of β-lg, correlating well with viscosity increases. Large microgels were observed in heated pepsin hydrolysates using TEM, supporting the increased viscosities of these dispersions. During thermal aggregation (85 °C, 3 h) of β-lg at pH 3.35, beyond the existence of limited disulfide interactions, acid hydrolysis and noncovalent interactions more likely play a crucial role in defining the functionality of acidified powdered modified whey ingredients.
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Affiliation(s)
- Prashant Mudgal
- Department of Food, Bioprocessing and Nutrition Sciences, Schaub Hall, Dan Allen Drive, North Carolina State University , Raleigh, North Carolina 27695-7624, United States
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35
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Optimization of microbial transglutaminase activity in ice cream using response surface methodology. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Mendes de Souza P, Fernández A, López-Carballo G, Gavara R, Hernández-Muñoz P. Modified sodium caseinate films as releasing carriers of lysozyme. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Hiller B, Lorenzen PC. Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.006] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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38
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DE SÁ ESTELAMARYFERNANDES, BORDIGNON-LUIZ MARILDET. The effect of transglutaminase on the properties of milk gels and processed cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00568.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Zhang W, Zhong Q. Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.08.043] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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41
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Icier F. Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions. FOOD AND BIOPRODUCTS PROCESSING 2009. [DOI: 10.1016/j.fbp.2009.01.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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42
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Gan CY, Latiff AA, Cheng LH, Easa AM. Gelling of microbial transglutaminase cross-linked soy protein in the presence of ribose and sucrose. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.07.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Hiller B, Lorenzen PC. Functional properties of milk proteins as affected by enzymatic oligomerisation. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.04.022] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Chin KB, Go MY, Xiong YL. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.05.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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Gan CY, Cheng LH, Phuah ET, Chin PN, AlKarkhi AF, Easa AM. Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled-delivery of caffeine. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.09.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Gan CY, Alkarkhi AF, Easa AM. Using response surface methodology to optimize process parameters and cross-linking agents for production of combined-cross-linked bovine serum albumin gels. J Biosci Bioeng 2009; 107:366-72. [DOI: 10.1016/j.jbiosc.2008.12.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2008] [Revised: 11/07/2008] [Accepted: 12/06/2008] [Indexed: 10/21/2022]
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47
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Gan CY, Cheng LH, Easa A. Assessment of Cross-Linking in Combined Cross-Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard Reaction. J Food Sci 2009; 74:C141-6. [DOI: 10.1111/j.1750-3841.2009.01053.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Hiller B, Lorenzen PC. Effect of phosphatase/transglutaminase treatment on molar mass distribution and techno-functional properties of sodium caseinate. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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49
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Effect of buffer systems on the extent of enzymatic oligomerisation of milk proteins. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.07.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Gan CY, Cheng LH, Easa AM. Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.03.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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