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Salunke P, Metzger L. Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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2
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Zhang A, Cui Q, Yu Z, Wang X, Zhao XH. Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5097-5105. [PMID: 33576008 DOI: 10.1002/jsfa.11155] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/22/2021] [Accepted: 02/12/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUNDS The structural and interfacial properties of soybean protein isolate (SPI) after glycosylation by the transglutaminase method were studied. It is hoped that preliminary explorations will find a new food ingredient and broader application of SPI in the food industry. RESULTS The contents of free amino proves that transglutaminase can insert glucosamine into SPI through its transamination, and realize the enzymatic glycosylated SPI. The results of structure properties showed that a decrease in the content of the α-helical structure indicates that the rigid structure of the protein is opened and the flexibility is increased. The blue shift of the maximum fluorescence intensity of soy protein isolate-glucosamine with transglutaminase (SPI-G) indicates the formation of a new substance; scanning electron microscopy shows that the SPI-G powder can be seen at a magnification of 2000×, and the protein structure becomes soft. The results of interfacial properties found that enzymatic protein glycosylation exposes the internal hydrophobic groups of SPI, resulting in increased surface hydrophobicity, increased emulsification and emulsification stability, and reduced surface tension. CONCLUSION It shows that SPI-G effectively improves the interfacial properties of SPI, providing a theoretical basis for the application of enzymatic glycosylation of SPI in the food industry. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Anqi Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qiang Cui
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhichao Yu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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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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Hirono-Hara Y, Yui M, Hara KY. Production of transglutaminase in glutathione-producing recombinant Saccharomyces cerevisiae. AMB Express 2021; 11:13. [PMID: 33415535 PMCID: PMC7790930 DOI: 10.1186/s13568-020-01176-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Accepted: 12/30/2020] [Indexed: 11/18/2022] Open
Abstract
Transglutaminase (TG) catalyzes the formation of cross-links between proteins. TG from Streptoverticillium mobaraense (SmTG) is used widely in food, cosmetic, biomaterial and medical industries. SmTG is occasionally supplied as a mixture with the activator peptide glutathione. Currently, glutathione is industrially produced using a budding yeast, Saccharomyces cerevisiae, because of its intracellular high content of glutathione. In this study, active SmTG was produced together with glutathione in S. cerevisiae. SmTG extracted from S. cerevisiae expressing SmTG showed cross-linking activity when BSA and sodium caseinate were substrates. The cross-linking activity of SmTG increased proportionally as the concentration of added glutathione increased. Furthermore, SmTG was prepared by extracting SmTG from an engineered S. cerevisiae whose glutathione synthetic pathway was enhanced. The SmTG solution showed higher activity when compared with a SmTG solution prepared from a S. cerevisiae strain without enhanced glutathione production. This result indicates that a high content of intracellular glutathione further enhances active SmTG production in S. cerevisiae. S. cerevisiae co-producing SmTG and a higher content of glutathione has the potential to supply a ready-to-use industrial active TG solution.![]()
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Fotschki J, Wróblewska B, Fotschki B, Kalicki B, Rigby N, Mackie A. Microbial transglutaminase alters the immunogenic potential and cross-reactivity of horse and cow milk proteins. J Dairy Sci 2020; 103:2153-2166. [PMID: 31928755 DOI: 10.3168/jds.2019-17264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Accepted: 11/12/2019] [Indexed: 12/31/2022]
Abstract
Horse milk is a valuable raw material and a very attractive alternative for scientific research to address the issue of cow milk (CM) allergy due to its protein profile. A decrease in immunoreactive properties can be achieved by thermal, enzymatic, and hydrolytic processing. Therefore, the aim of this study was to explore the possibility of reducing the immunoreactivity of horse milk proteins by microbial transglutaminase (TG) polymerization. To determine how TG linking alters immunoreactivity under simulated digestion of the examined milk, analyses were performed before, during, and after digestion. The dose-dependent (1, 10, and 100 U) effects of microbial TG on horse and cow milk were analyzed. A consecutive 3-stage digestion was simulated with salivary, gastric, and intestinal fluids. The effects of digestion were analyzed by SDS-PAGE, particle size analysis, and size-exclusion chromatography. Immunoreactivity was assessed using competitive ELISA (β-lactoglobulin and α-casein) and immunodot (sera from 7 patients aged 3 to 13 years who are allergic to CM proteins). Horse milk contained almost half of the amount of total proteins in CM. The dose 1 U/g of total milk protein changed the immunoreactivity of both cow and horse milk. With increasing TG doses, α-casein immunoreactivity increased, and β-lactoglobulin decreased. After total digestion, horse milk was characterized by 2.4-fold lower average IgE and 4.8-fold lower IgG reactivity than CM. We found that TG alters the IgE and IgG reactivity of CM after in vitro digestion. Horse milk was less reactive to IgE and IgG than was CM, with animal and patient sera. The effect of TG on immunoreactivity depends on enzyme quantity and milk protein type. The diet based on modified horse milk proteins could be an alternative for some patients with CM protein allergy; however, confirmation through clinical trials is needed.
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Affiliation(s)
- J Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland.
| | - B Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Fotschki
- Department of Biological Function of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - B Kalicki
- Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland
| | - N Rigby
- Institute of Food Research, Norwich NR4 7UA, United Kingdom; School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom
| | - A Mackie
- Institute of Food Research, Norwich NR4 7UA, United Kingdom; School of Food Science and Nutrition, University of Leeds, LS2 9JT, United Kingdom
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6
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Lam E, McKinnon I, Marchesseau S, Otter D, Zhou P, Hemar Y. The effect of transglutaminase on reconstituted skim milks at alkaline pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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7
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Hannß M, Hubbe N, Henle T. Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11477-11485. [PMID: 30295020 DOI: 10.1021/acs.jafc.8b04176] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During food processing or storage, milk proteins can react with reducing sugars via the Maillard reaction (glycation), which may alter their techno-functional properties. The aim of this study was to investigate the relationship between molecular changes of casein occurring during different stages of the Maillard reaction and its acid-induced gelling properties. Therefore, sodium caseinate was heated in a dry state at 60 °C in the presence of lactose and analyzed for structural modifications by determining Amadori compounds (glycoconjugation) indirectly as furosine, the total lysine modification, and the extent of protein cross-linking. For techno-functional characterization, acid-induced gels were prepared by the addition of glucono-δ-lactone and evaluated by measuring pH kinetics during gel formation, gel strength, and water holding capacity. The time to reach pH 4.6 during the gelation process was significantly delayed with increasing extent of the Maillard reaction. Glycation with lactose also led to a significant increase in gel strength and water holding capacity. The increase in gel stability was rather independent from the amount of sugars covalently bound to the proteins during the early phase of the Maillard reaction but strongly correlated to the degree of protein polymerization. Small- and medium-sized casein oligomers, formed during advanced stages of the Maillard reaction, contributed considerably to the formation of stronger gels with higher water holding capacity, whereas a sharp increase in the relative amount of the polymer fraction observed during prolonged cross-linking processes caused a spontaneous destabilization of the gel network. Knowledge about structure-function relationships on a molecular level can provide useful information to control food texture by raw material quality.
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Affiliation(s)
- Mariella Hannß
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Natalie Hubbe
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
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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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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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Lam E, Holt C, Edwards P, McKinnon I, Otter D, Li N, Hemar Y. The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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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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12
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Li H, Zhang L, Cui Y, Luo X, Xue C, Wang S, Jiao Y, Zhang S, Liu W, Fan R, Du M, Yi H, Han X. Characterization of recombinant Zea mays transglutaminase expressed in Pichia pastoris and its impact on full and non-fat yoghurts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1225-1230. [PMID: 24105803 DOI: 10.1002/jsfa.6402] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Revised: 08/29/2013] [Accepted: 09/17/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Transglutaminases catalyze post-translational modification of proteins by ε-(γ-glutamyl) links and covalent amide bonds. Research on properties and applications of plant transglutaminases is less developed than in animals and micro-organisms. In a previous study, optimized Zea mays transglutaminase was purified from recombinant Pichia pastoris strain. The main objective of the present study was to characterize this enzyme and assess its effect on the properties of yoghurt. RESULTS The purified recombinant transglutaminase presented a Km of 3.98 µmol L(-1) and a Vmax of 2711 min(-1) by the fluorometric method. The enzyme was stable after incubation for 30 min below 50 °C and over a broad pH range of 5-8 at -20 °C for 12 h. The results showed that the crosslinking reaction catalyzed by this enzyme could effectively improve the properties of full and non-fat yoghurts. Also, the properties of non-fat yoghurt could be improved similar to the full-fat product by recombinant transglutaminase. CONCLUSION The application of recombinant transglutaminase in yoghurt indicated that this enzyme could be used as a substitute for microbial transglutaminase in the production of yoghurt, thus providing experimental evidence for the future application of plant transglutaminases in the food industry.
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Affiliation(s)
- Hongbo Li
- School of Food Science and Engineering, Harbin Institute of Technology, 73 Huanghe Road, Harbin, 150090, Heilongjiang, China
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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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Iličić MD, Milanović SD, Carić MÐ, Dokić LP, Kanurić KG. Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage. J Texture Stud 2013. [DOI: 10.1111/jtxs.12038] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mirela D. Iličić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Spasenija D. Milanović
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Marijana Ð. Carić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Ljubica P. Dokić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Katarina G. Kanurić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
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15
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Loveday SM, Sarkar A, Singh H. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sayadi A, Madadlou A, Khosrowshahi A. Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Iličić MD, Milanović SD, Carić MÐ, Vukić VR, Kanurić KG, Ranogajec MI, Hrnjez DV. The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products. J Texture Stud 2013. [DOI: 10.1111/jtxs.12008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mirela D. Iličić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Spasenija D. Milanović
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Marijana Ð. Carić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Vladimir R. Vukić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Katarina G. Kanurić
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Marjan I. Ranogajec
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Dajana V. Hrnjez
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
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Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.10.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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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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Elzoghby AO, Abo El-Fotoh WS, Elgindy NA. Casein-based formulations as promising controlled release drug delivery systems. J Control Release 2011; 153:206-16. [DOI: 10.1016/j.jconrel.2011.02.010] [Citation(s) in RCA: 334] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2010] [Accepted: 02/09/2011] [Indexed: 01/06/2023]
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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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23
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Jiang SJ, Zhao XH. Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1319-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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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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25
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Novel casein hydrogels: formation, structure and controlled drug release. Colloids Surf B Biointerfaces 2010; 79:142-8. [PMID: 20434318 DOI: 10.1016/j.colsurfb.2010.03.045] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2009] [Revised: 02/23/2010] [Accepted: 03/28/2010] [Indexed: 11/23/2022]
Abstract
To develop biocompatible, non-toxic materials for pharmaceutical and biomedical applications, the enzyme-assisted formation and structural characteristics of novel casein hydrogels were investigated by dynamic rheology and fractal analyses. As revealed by oscillatory time sweep and stress relaxation tests, the gelation time was shortened greatly and the hydrogel strength was enhanced obviously when a natural tissue enzyme, microbial transglutaminase (MTGase), was used. For aqueous system containing 10.0 wt% casein and 0.05 wt% MTGase, temperature dependence of the gelation time could be described by an Arrhenius plot with its apparent activation energy of 95.4 kJ/mol. In particular, the resultant casein hydrogel was found to show a "weak-link" behavior with fractal character. The use of the enzyme resulted in the increase of the fractal dimension and the formation of a more "tight" network structure. By means of this enzyme-assisted gelation, Vitamin B12 as the model drug could be incorporated into the casein hydrogel matrix under mild conditions and then show a prolonged release behavior.
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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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Metwalli E, Moulin JF, Gebhardt R, Cubitt R, Tolkach A, Kulozik U, Müller-Buschbaum P. Hydration behavior of casein micelles in thin film geometry: a GISANS study? LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:4124-4131. [PMID: 19714832 DOI: 10.1021/la802602g] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The water content of casein micelle films in water vapor atmosphere is investigated using time-resolved grazing incidence small-angle neutron scattering (GISANS). Initial dry casein films are prepared with a spin-coating method. At 30 degrees C, the formation of a water-equilibrated casein protein film is reached after 11 min with a total content of 0.36 g of water/g of protein. With increasing water vapor temperature up to 70 degrees C, an increase in the water content is found. With GISANS, lateral structures on the nanometer scale are resolved during the swelling experiment at different temperatures and modeled using two types of spheres: micelles and mini-micelles. Upon water uptake, molecular assemblies in the size range of 15 nm (mini-micelles) are attributed to the formation of a high-contrast D2O outer shell on the small objects that already exist in the protein film. For large objects (>100 nm), the mean size increases at high D2O vapor temperature because of possible aggregation between hydrated micelles. These results are discussed and compared with various proposed models for casein micelle structures.
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Affiliation(s)
- E Metwalli
- Technische Universität München, Physik Department E13, James-Franck-Str.1, 85747 Garching, Germany
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Bönisch MP, Huss M, Weitl K, Kulozik U. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.01.019] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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