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Hu X, Hu WX, Lu HY, Liu S, Rao SQ, Yang ZQ, Jiao XA. Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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2
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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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3
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Wu T, Liu C, Hu X. Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: A review. Food Chem 2022; 372:131332. [PMID: 34818742 DOI: 10.1016/j.foodchem.2021.131332] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 09/26/2021] [Accepted: 10/02/2021] [Indexed: 01/08/2023]
Abstract
Poor solubility of proteins negatively affects their functional properties and greatly limits their application. Enzymatic cross-linking with polysaccharides can improve solubility and functional properties of proteins. The enzymes used include transglutaminase, laccase and peroxidase. Therefore, this work introduces the cross-linking mechanisms of these enzymes and the characterization techniques, the improved properties and the potential applications of the enzymatically-synthesized protein-polysaccharide conjugate. Transglutaminase catalyzes the formation of a new peptide bond and thus works on amino-containing polysaccharides to conjugate with proteins. However, laccase and peroxidase catalyze oxidation of various compounds with phenol and aniline structures. Therefore, these two enzymes can catalyze the conjugate reaction between proteins and feruloylated polysaccharides which are widely distributed in cereal bran. Compared with the unmodified protein, the enzymatically-synthesized protein-polysaccharide conjugate usually has higher solubility and better functional properties. Thus, it is inferred that enzymatic conjugation with polysaccharide molecules can extend the application of proteins.
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Affiliation(s)
- Tongfeng Wu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China
| | - Chengmei Liu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Technology, Nanchang University, China.
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4
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Ali F. Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatma Ali
- Department of Biological Chemical Engineering College of Chemical Engineering and Material Science Tianjin Economic and Technological Development Area (TEDA) Tianjin University of Science and Technology No. 29, 13th Avenue Tianjin 300457 China
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Ali F, Wang ZX. Effect of pasteurization on the enzymatic cross-linking of milk proteins by microbial transglutaminase in view of milk fat globule membrane isolation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Power OM, Maidannyk V, McSweeney DJ, Fenelon MA, O'Mahony JA, McCarthy NA. Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.01.075] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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7
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Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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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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Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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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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11
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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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12
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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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Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol 2017; 8:21-34. [PMID: 28068492 DOI: 10.1146/annurev-food-030216-025753] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Enzyme technologies can be used to create food dispersions with novel functional attributes using structural design principles. Enzymes that utilize food-grade proteins and/or polysaccharides as substrates have gained recent interest among food scientists. The utilization of enzymes for structuring foods is an ecologically and economically viable alternative to the utilization of chemical cross-linking and depolymerization agents. This review highlights recent progress in the use of enzymes to modify food structures, particularly the interfacial and/or bulk properties of food dispersions with special emphasis on commercially available enzymes. Cross-linking enzymes such as transglutaminase and laccase promote the formation of intra- and intermolecular bonds between biopolymers to improve stability and functionality, whereas various degrading enzymes such as proteases alter the native conformation of proteins, leading to self-assembly of hierarchically ordered colloids. Results of this bio-inspired approach show that rational use of structure-affecting enzymes may enable food manufacturers to produce food dispersions with improved physical, functional, textural, and optical properties.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | | | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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Martelo-Vidal MJ, Guerra-Rodríguez E, Pita-Calvo C, Vázquez M. Reduced-salt restructured European hake ( Merluccius merluccius ) obtained using microbial transglutaminase. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rebouillat S, Ortega-Requena S. Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/jbnb.2015.63018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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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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19
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de Góes-Favoni SP, Bueno FR. Microbial Transglutaminase: General Characteristics and Performance in Food Processing Technology. FOOD BIOTECHNOL 2014. [DOI: 10.1080/08905436.2013.870076] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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21
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Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Martelo-Vidal MJ, Mesas JM, Vázquez M. Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast. FOOD SCI TECHNOL INT 2012; 18:251-9. [PMID: 22701058 DOI: 10.1177/1082013211415175] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Atlantic mackerel (Scomber scombrus) is a pelagic and migratory species that is usually caught with other fish as bycatch. The aim of this work was to obtain low-salt restructured fish products from Atlantic mackerel resembling turkey breast using transglutaminase (0.2 U/g) as binder. NaCl concentration (0-20 g/kg), temperature (25-40 °C) and time of incubation (30-90 min) were assayed. The texture parameters (Warner-Bratzler force and Warner-Bratzler work) and expressible water were compared to those of turkey breast. Mathematical models were obtained to determine the effect of these variables on the texture of Atlantic mackerel restructured products. Optimal conditions to obtain a similar texture than turkey breast were found. The overall optimization point out that the treatment at 31.8 °C for 63.35 min using a NaCl concentration of 8.45 g/kg allowed to obtain restructured products from Atlantic mackerel with texture and expressible water similar to those of turkey breast. Color parameters (L*, a* and b*) of the product were also similar to those of turkey breast. The results showed the feasibility of producing low-salt restructured products from Atlantic mackerel resembling turkey breast using transglutaminase.
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Affiliation(s)
- M J Martelo-Vidal
- Department of Analytical Chemistry, University of Santiago de Compostela, Lugo, Spain
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23
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Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria. J DAIRY RES 2012; 79:414-21. [DOI: 10.1017/s0022029912000374] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The susceptibility of total casein and the individual caseins in reconstituted skim milk to transglutaminase (TGase)-induced cross-linking was studied as a function of incubation temperature (5–40 °C), pH (5·0–7·0) and mineral addition. Within the ranges studied, the level of total casein cross-linked increased with increasing temperature, pH and concentration of added trisodium citrate, whereas adding calcium chloride had the opposite effect. These effects can be largely related to the effects of these parameters on TGase activity. In addition, the parameters were also found to influence the susceptibility of κ-casein, and to a lesser extent β-casein, to cross-linking, whereas the susceptibility of αs1-casein was not affected. The susceptibility of κ-casein to cross-linking increased with increasing temperature and calcium chloride addition, but decreased with increasing pH and citrate content, whereas the susceptibility of β-casein to TGase-induced cross-linking decreased with increasing temperature, but was not affected by other parameters. These findings highlight the fact that selection of environmental conditions during cross-linking can be applied to tailor the surface, and hence possibly colloidal stability, of casein micelles in TGase-treated milk.
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Abstract
Proteomic analysis of bovine, caprine, buffalo, equine and camel milk highlighted significant interspecies differences. Camel milk was found to be devoid of β-lactoglobulin, whereas β-lactoglobulin was the major whey protein in bovine, buffalo, caprine, and equine milk. Five different isoforms of κ-casein were found in camel milk, analogous to the micro-heterogeneity observed for bovine κ-casein. Several spots observed in 2D-electrophoretograms of milk of all species could tentatively be identified as polypeptides arising from the enzymatic hydrolysis of caseins. The understanding gained from the proteomic comparison of these milks may be of relevance both in terms of identifying sources of hypoallergenic alternatives to bovine milk and detection of adulteration of milk samples and products.
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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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26
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Ma H, Forssell P, Partanen R, Buchert J, Boer H. Improving laccase catalyzed cross-linking of whey protein isolate and their application as emulsifiers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1406-14. [PMID: 21247171 DOI: 10.1021/jf103591p] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Whey protein isolate (WPI) was chemically modified by vanillic acid in order to enhance its cross-linkability by laccase enzyme. Incorporation of methoxyphenol groups created reactive sites for laccase on the surface of the protein and improved the efficiency of cross-linking. The vanillic acid modified WPI (Van-WPI) was characterized using MALDI-TOF mass spectrometry, and the laccase-catalyzed cross-linking of Van-WPI was studied. Furthermore, the vanillic acid modification was compared with the conventional approach to improve laccase-catalyzed cross-linking by adding free phenolic compounds. A small extent of the vanillic acid modification significantly improved the cross-linkability of the protein and made it possible to avoid color formation in a system that is free of small phenolic compounds. Moreover, the potential application of Van-WPI as emulsifier and the effect of cross-linking on the stability of Van-WPI emulsion were investigated. The post-emulsification cross-linking by laccase was proven to enhance the storage stability of Van-WPI emulsion.
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Affiliation(s)
- Hairan Ma
- VTT Technical Research Centre of Finland , P.O. Box 1000, FI-02044 VTT, Finland
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27
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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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28
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Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.06.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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29
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Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.03.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Microstructure of cheese: Processing, technological and microbiological considerations. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.009] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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