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Functional Properties of Casein and Caseinate Produced by Electrodialysis with Bipolar Membrane Coupled to an Ultrafiltration Module. MEMBRANES 2022; 12:membranes12030270. [PMID: 35323745 PMCID: PMC8954009 DOI: 10.3390/membranes12030270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/04/2022] [Accepted: 02/20/2022] [Indexed: 11/29/2022]
Abstract
Electrodialysis with a bipolar membrane coupled to an ultrafiltration module (EDBM-UF) is a hybrid technology recently developed as an ecofriendly alternative to chemical acidification to produce casein and caseinate from skim milk. In this study, the composition and functional properties of casein and caseinate obtained by chemical acidification/basification and by the EDBM-UF method from winter and summer milks were analyzed and compared. Results show that the emulsifying properties, solubility, water holding, and gelling capacities are equivalent between casein and caseinate from both methods. However, the foaming properties of EDBM-UF ingredients were improved, and casein was less hygroscopic. Additionally, the season of milk influenced certain functional properties, such as water-holding capacity and hygroscopicity. Therefore, these results allow concluding that EDBM-UF ingredients have equivalent or higher functionality than chemically produced ingredients, and that the EDBM-UF process would be a more eco-efficient alternative to the chemical one.
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2
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Raak N, Jaros D, Rohm H. Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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3
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Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. DAIRY 2021. [DOI: 10.3390/dairy2010014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some of the factors that influence structure-function-interrelations are still unknown. In this study, the size of cross-linked sodium caseinate nanoparticles was modulated by varying the ionic milieu during incubation with the enzyme. As was revealed by size exclusion chromatography, cross-linking at higher ionic strength resulted in larger casein particles. These formed acid-induced gels with higher stiffness and lower susceptibility to forced syneresis compared to those where the same number of ions was added after the cross-linking process. The results show that variations of the ionic milieu during enzymatic cross-linking of casein can be helpful to obtain specific modifications of its molecular structure and certain techno-functional properties. Such knowledge is crucial for the design of protein ingredients with targeted structure and techno-functionality.
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4
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Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104641] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Montes de Oca-Avalos JM, Huck-Iriart C, Borroni V, Martínez KD, Candal RJ, Herrera ML. Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation. Curr Res Food Sci 2020; 3:113-121. [PMID: 32914127 PMCID: PMC7473382 DOI: 10.1016/j.crfs.2020.03.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1-4 wt%) or 4 wt% sodium caseinate and sucrose (2-8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rg oil ) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rg oil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (R gsph ) were close to 3 nm while correlation distances among building blocks (R g2 ) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. R g2 parameter linearly correlated with hydrogel strength (G' ∞ ): a more connected nanostructure led to a stronger hydrogel.
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Affiliation(s)
- Juan Manuel Montes de Oca-Avalos
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Cristián Huck-Iriart
- Laboratorio de Cristalografía Aplicada, Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Karina Dafne Martínez
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
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6
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Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105464] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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7
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Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products. Foods 2019; 8:foods8100501. [PMID: 31618925 PMCID: PMC6835843 DOI: 10.3390/foods8100501] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 10/11/2019] [Accepted: 10/11/2019] [Indexed: 12/14/2022] Open
Abstract
Commercial caseinate and two gelatins from bovine and fish skin were hydrolyzed by alcalase, and used at 2 g/kg in skimmed bovine milk that was then fermented with a commercial direct vat set starter, to clarify different effects of these hydrolysates on acidification and textural attributes of set-style yogurt samples. Compared with the fermentation of the yogurt sample without hydrolysate addition, the two gelatin hydrolysates in the yogurt samples endowed lower titratable acidity but higher pH values and thus delayed yogurt fermentation, while the caseinate hydrolysate showed an effect opposite to the two gelatin hydrolysates. The two gelatin hydrolysates induced worse quality attributes for the resultant yogurt samples, including higher syneresis extent, smaller hysteresis loop areas, and lower values in these textural indices like hardness, adhesiveness, apparent viscosity, elastic and viscous moduli. However, the caseinate hydrolysate led to improved quality attributes. Moreover, bovine gelatin hydrolysate always had a greater negative effect than fish gelatin hydrolysate on yogurt acidification and texture. It is concluded that these gelatin hydrolysates could confer the yogurt with intended bio-activities of gelatin hydrolysates but negatively impact yogurt acidification and texture, while the caseinate hydrolysate might be helpful for yogurt processing by shortening fermentation time and improving yogurt texture.
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Tanimowo Aiyelabegan H, Ebadi M, Ali Kardar G, Lotfibakhshaiesh N, Abedin Dorkoosh F, Ebrahimi_Barough S, Sadroddiny E. k-Casein upregulates osteogenic differentiation on bone marrow mesenchymal stem cells cultured on agarose microcarriers. INT J POLYM MATER PO 2019. [DOI: 10.1080/00914037.2019.1570511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hammed Tanimowo Aiyelabegan
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Malihe Ebadi
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholam Ali Kardar
- Immunology, Asthma and Allergy Research Institute, Children's Medical Center, Tehran University of Medical Sciences, Tehran, Iran
| | - Nasrin Lotfibakhshaiesh
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Farid Abedin Dorkoosh
- Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Somayeh Ebrahimi_Barough
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Esmaeil Sadroddiny
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
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Raak N, Schöne C, Rohm H, Jaros D. Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.01.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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10
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5479-5485. [PMID: 29688576 DOI: 10.1002/jsfa.9092] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 04/03/2018] [Accepted: 04/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneous addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low-fat and full-fat yoghurts. RESULTS No significant differences between application methods were observed. Simultaneous addition of TG was preferred because additional time-consuming steps are not required. The best dose was 1 U TG g-1 of protein that allowed a firmness higher (4.25 N) than that of commercial low-fat (3.05 N) and full-fat (4.43 N) yoghurts to be achieved. This implies that intermediate values of TG will permit the same firmness as commercial yoghurts to be obtained. It was observed some differences by the TG origin may be due to excipients. CONCLUSION TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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11
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Chen L, Li Y, Han J, Yuan D, Lu Z, Zhang L. Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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13
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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Jira W, Schwägele F. A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat. Food Chem 2017; 237:841-848. [PMID: 28764076 DOI: 10.1016/j.foodchem.2017.06.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 05/16/2017] [Accepted: 06/05/2017] [Indexed: 10/19/2022]
Abstract
A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase (TG) from Streptomyces mobaraensis, and bovine and porcine fibrinogen/thrombin in restructured meat was developed using tryptic marker peptides of TG (five markers), and bovine and porcine fibrinogen (six markers each). Meat binding experiments with beef and pork were performed using a technical TG mixture (Activa, Ajinomoto), and bovine and porcine plasmapowder FG (PPFG; Sonac B.V.). The method developed allows the simultaneous detection of the use of these cold-set binders in raw and heated samples. The peak areas of the fibrinogen marker peptides were increased by a factor of about 100, compared to blank values originating from the occurrence of residual blood in meat, using a concentration of 0.6% bovine and porcine PPFG. A differentiation between the use of blood plasma powder and PPFG using the ratios of fibrinogen to serotransferrin peptide peak areas seems to be possible.
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Affiliation(s)
- Wolfgang Jira
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
| | - Fredi Schwägele
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
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15
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Raak N, Rohm H, Jaros D. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9483-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Jira W, Schwägele F. A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat. Food Chem 2016; 221:1970-1978. [PMID: 27979188 DOI: 10.1016/j.foodchem.2016.11.148] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 11/25/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
Abstract
A sensitive HPLC-MS/MS-method for the detection of microbial transglutaminase (TG) from Streptomyces mobaraensis in different types of restructured meat (pork, beef, chicken, and turkey) was developed using six tryptic marker peptides (8-11 amino acids). Meat binding experiments were performed with two technical TG mixtures with and without caseinate. After optimization of the conditions of extraction and tryptic digestion, restructured meat and blank values (total samples: 62) were analyzed in a raw and heated state. By investigation of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little effects of the type of pre-treatment on the detectability of TG were found. Using four marker peptides, no false-positive or false-negative results were obtained. The limit of detection (LOD) was about a factor of 10 below the recommended amount of transglutaminase for raw as well as heated restructured meat.
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Affiliation(s)
- Wolfgang Jira
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
| | - Fredi Schwägele
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
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18
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Ren J, Song CL, Zhang HY, Kopparapu NK, Zheng XQ. Effect of Hydrolysis Degree on Structural and Interfacial Properties of Sunflower Protein Isolates. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13092] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jian Ren
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Chun-Li Song
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Hui-Ying Zhang
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Narasimha-Kumar Kopparapu
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
| | - Xi-Qun Zheng
- Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering; Qiqihar 161006 China
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19
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Jaros D, Schwarzenbolz U, Raak N, Löbner J, Henle T, Rohm H. Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.10.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Jiang P, Zhao XH. Gelation andIn VitroDigestibility of Soybean Protein Isolate Treated by a Ternary System Containing Horseradish Peroxidase, Glucose Oxidase, and Glucose. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.798737] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Romeih EA, Abdel-Hamid M, Awad AA. The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0163-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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23
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Özer B, Hayaloglu AA, Yaman H, Gürsoy A, Şener L. Simultaneous use of transglutaminase and rennet in white-brined cheese production. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.02.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Rohm H, Ullrich F, Schmidt C, Löbner J, Jaros D. Gelation of Cross-Linked Casein under Small and Large Shear Strain. J Texture Stud 2013. [DOI: 10.1111/jtxs.12056] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Harald Rohm
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Franziska Ullrich
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Carolin Schmidt
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Jürgen Löbner
- Institute of Food Chemistry; Technische Universität Dresden; Dresden Germany
| | - Doris Jaros
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; 01069 Dresden Germany
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25
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Partanen R, Forssell P, Mackie A, Blomberg E. Interfacial cross-linking of β-casein changes the structure of the adsorbed layer. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS. Food Chem 2013; 138:2159-67. [DOI: 10.1016/j.foodchem.2012.12.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 12/03/2012] [Accepted: 12/07/2012] [Indexed: 11/21/2022]
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27
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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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28
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Elowsson L, Kirsebom H, Carmignac V, Durbeej M, Mattiasson B. Porous protein-based scaffolds prepared through freezing as potential scaffolds for tissue engineering. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2012; 23:2489-2498. [PMID: 22772482 DOI: 10.1007/s10856-012-4713-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2011] [Accepted: 06/25/2012] [Indexed: 06/01/2023]
Abstract
Successful tissue engineering with the aid of a polymer scaffold offers the possibility to produce a larger construct and to mould the shape after the defect. We investigated the use of cryogelation to form protein-based scaffolds through different types of formation mechanisms; enzymatic crosslinking, chemical crosslinking, and non-covalent interactions. Casein was found to best suited for enzymatic crosslinking, gelatin for chemical crosslinking, and ovalbumin for non-covalent interactions. Fibroblasts and myoblasts were used to evaluate the cryogels for tissue engineering purposes. The stability of the cryogels over time in culture differed depending on formation mechanism. Casein cryogels showed best potential to be used in skeletal tissue engineering, whereas gelatin cryogels would be more suitable for compliable soft tissues even though it also seemed to support a myogenic phenotype. Ovalbumin cryogels would be better suited for elastic tissues with faster regeneration properties due to its faster degradation time. Overall, the cryogelation technique offers a fast, cheap and reproducible way of creating porous scaffolds from proteins without the use of toxic compounds.
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Affiliation(s)
- Linda Elowsson
- Muscle Biology Unit, Department of Experimental Medical Science, BMC B12, Lund University, 221 84 Lund, Sweden.
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29
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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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Wen Y, Kong BH, Zhao XH. Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase. Journal of Food Science and Technology 2012; 51:1525-32. [PMID: 25114343 DOI: 10.1007/s13197-012-0680-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2012] [Accepted: 03/08/2012] [Indexed: 10/28/2022]
Abstract
Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP- or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.
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Affiliation(s)
- Yan Wen
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China
| | - Bao-Hua Kong
- Department of Food Science, Northeast Agricultural University, Harbin, 150030 People's Republic of China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China ; Department of Food Science, Northeast Agricultural University, Harbin, 150030 People's Republic of China
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Jacob M, Nöbel S, Jaros D, Rohm H. Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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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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Ercili Cura D, Lille M, Partanen R, Kruus K, Buchert J, Lantto R. Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.06.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wróblewska B, Kaliszewska A, Kołakowski P, Pawlikowska K, Troszyńska A. Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0446-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
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Ercili Cura D, Lantto R, Lille M, Andberg M, Kruus K, Buchert J. Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.007] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Effect of transglutaminase on structure and syneresis of neutral and acidic sodium caseinate gels. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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