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Gao Y, Nie P, Yang X, Ma Z, Du S, Huang Z, Jiang S, Zheng Z. Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu. Food Chem 2024; 430:137034. [PMID: 37542969 DOI: 10.1016/j.foodchem.2023.137034] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/02/2023] [Accepted: 07/25/2023] [Indexed: 08/07/2023]
Abstract
Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels. The conjugate's properties and their effects on the mechanical properties, rheological properties, and microstructure of tofu gels were evaluated. Results revealed that the α-helix content decreased, the β-sheet content increased, and the surface hydrophobicity reduced from 1.60 × 105 to 1.27 × 105. The optimal amount of AX required to improve the properties of tofu gel was 1.0%. The tofu gel showed better hardness (118.44 g), water holding capacity (WHC) (86.17%), and higher storage modulus (G') and loss modulus (G″). Low-Field NMR (LF-NMR) showed that the water was evenly distributed. Scanning electron microscopy (SEM) revealed a denser and more regular three-dimensional gel network.
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Affiliation(s)
- Yue Gao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Peng Nie
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Xuefei Yang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhigang Ma
- Jincaidi Food Co. LTD, Maanshan 243000, China
| | - Shizhou Du
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Zhiping Huang
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China.
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2
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Xin Y, Liu Z, Yang C, Dong C, Chen F, Liu K. Smart antimicrobial system based on enzyme-responsive high methoxyl pectin-whey protein isolate nanocomplex for fresh-cut apple preservation. Int J Biol Macromol 2023; 253:127064. [PMID: 37748593 DOI: 10.1016/j.ijbiomac.2023.127064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/23/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
The increase in pectin methylesterase (PME) activity on fresh-cut apple surface can smartly trigger the controlled release of bactericidal agents encapsulated within intelligent responsive Pickering emulsions. In this study, we developed a PME-responsive nanocomplex (W-H-II) to stabilize Pickering emulsion containing thyme essential oil (TEO), preserving fresh-cut apples. W-H-II, formed by heat-induced whey protein isolate (WPI) and high methoxyl pectin (HMP) (pH 4.5, 85 °C, 15 min, WPI:HMP ratio 1:2), exhibited good pH stability due to the stabilizing effects of hydrophobic, hydrogen bonding, and electrostatic interactions. The presence of PME triggered the demethylation of HMP within W-H-II, conferring PME response characteristics. Subsequently, a bacteriostasis experiment with pectinase-producing Bacillus subtilis provided evidence of PME-triggered TEO release from W-H-II-stabilized Pickering emulsion. Furthermore, microscopy techniques were employed to verify the demulsification behavior of the emulsion when PME activity ranged from 0.25 to 2.50 U mL-1. Finally, the PME-responsive TEO Pickering emulsion effectively preserved fresh-cut apples. Stored for 6 days at 5 °C and 10 °C, as the PME activity on the apple surface increased, the decay rate of the coated group was 0 %, with a total colony count below 3.0 log CFU g-1. This study introduces a novel intelligent preservation strategy for storing fresh-cut apples.
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Affiliation(s)
- Ying Xin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Zhenzhen Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chenhao Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Chen Dong
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
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3
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Vasić K, Knez Ž, Leitgeb M. Transglutaminase in Foods and Biotechnology. Int J Mol Sci 2023; 24:12402. [PMID: 37569776 PMCID: PMC10419021 DOI: 10.3390/ijms241512402] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability. TGMs (EC 2.3.2.13) are enzymes that catalyze the formation of a covalent bond between a free amino group of protein-bound or peptide-bound lysine, which acts as an acyl acceptor, and the γ-carboxamide group of protein-bound or peptide-bound glutamine, which acts as an acyl donor. This results in the modification of proteins through either intramolecular or intermolecular crosslinking, which improves the use of the respective proteins significantly.
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Affiliation(s)
- Katja Vasić
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska Ulica 8, SI-2000 Maribor, Slovenia
| | - Maja Leitgeb
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska Ulica 8, SI-2000 Maribor, Slovenia
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4
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Alinovi M, Rinaldi M, Paciulli M, Bot F, Barbanti D, Chiavaro E. Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions. Foods 2023; 12:2447. [PMID: 37444185 DOI: 10.3390/foods12132447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.
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Affiliation(s)
- Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Francesca Bot
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
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Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein. Foods 2023; 12:foods12030647. [PMID: 36766175 PMCID: PMC9914717 DOI: 10.3390/foods12030647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of Pleurotus eryngii protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β-folds. A HPEF at 1500 V/cm maximized the free sulfhydryl content and solubility of PEP. TGase formed high-molecular-weight polymers in PEP. TGase at 0.25% maximized the free sulfhydryl groups, particle size, and solubility; shifted the maximum absorption wavelength from 343 nm to 339 nm and 341 nm; increased α-helixes and β-turns and decreased β-folds; and showed better rheological properties. Compared with TGase cross-linking, HPEF-1500 V/cm and 1% TGase significantly reduced the free sulfhydryl groups, particle size, and solubility, produced more uniform network structures, and improved the rheological properties. These results suggest that HPEF can increase the cross-linking of TGase and improve rheological properties of TGase-cross-linked PEP by affecting the physicochemical properties.
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6
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Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels 2023; 9:gels9020091. [PMID: 36826261 PMCID: PMC9957005 DOI: 10.3390/gels9020091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/25/2023] Open
Abstract
Walnut protein is a kind of natural, high-quality plant protein resource. However, its high content of gluten, strong hydrophobicity and poor gelation ability have greatly limited its development and utilization in gel products. It was found in this experiment that ultrasonic power combined with transglutaminase (TGase) had a significant effect on the gel properties of the walnut protein isolate (WNPI)-κ-carrageenan (KC) complex. The results showed that the gel strength of the WNPI-KC complex first increased and then decreased with the increase in ultrasonic power (0-400 W). WNPI-KC composite gel had the best texture properties, rheological properties, water-holding capacity (99.41 ± 0.76%), swelling ratio (2.31 ± 0.29%) and thermal stability (83.22 °C) following 200 W ultrasonic pretreatment. At this time, the gel network was more uniform and much denser, and the water molecules were more tightly bound. Further, 200 W ultrasonic pretreatment could promote the transformation of α-helices to β-folds in protein molecules, improve the fluorescence intensity, increase the content of free sulfhydryl groups and enhance the intermolecular forces. The experimental results could provide technical support for the development of walnut protein gel food.
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7
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Yang YF, Zhao XH. Structure and property changes of whey protein isolate in response to the chemical modification mediated by horseradish peroxidase, glucose oxidase and d-glucose. Food Chem 2022; 373:131328. [PMID: 34700037 DOI: 10.1016/j.foodchem.2021.131328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 08/25/2021] [Accepted: 10/02/2021] [Indexed: 11/19/2022]
Abstract
Whey protein isolate (WPI) was modified by a ternary system containing horseradish peroxidase, glucose oxidase and d-glucose through the one- and two-step protocols, yielding two respective crosslinked products MWPI-1 and MWPI-2 with the enhanced relative dityrosine contents (127.4 and 101.0). Compared with WPI, both MWPI-1 and MWPI-2 had much ordered secondary structure, increased disulfide-bond contents, average particle sizes, surface hydrophobicity, oil-binding capacity, emulsification and thermal stability, but reduced free sulfhydryl groups contents and in vitro digestibility. Moreover, both MWPI-1 and MWPI-2 in dispersions showed higher apparent viscosity, larger viscoelastic moduli than WPI, together with the lower gelling temperatures (67.1 °C and 70.1 °C versus 73.6 °C). Overall, MWPI-1 with a higher crosslinking extent consistently exhibited more remarkable property alteration. It is concluded that the ternary system is an effective approach when aiming to modify secondary structure especially these properties of WPI, such as aggregation, emulsification, gelation, rheology and thermal stability.
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Affiliation(s)
- Yu-Fei Yang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, Guangdong, PR China.
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8
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Hou Y, Liu Q, Mian SM, Luo Y, Mu G, Jiang S, Zhou M, Wu X. Effects of treatment of dielectric barrier discharge cold plasma (DBD‐CP) on mechanical, barrier and functional characteristics of casein‐based films. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Yaqi Hou
- School of Food Science and Technology Dalian Polytechnic University Liaoning 116000 China
| | - Qi Liu
- School of Food Science and Technology Dalian Polytechnic University Liaoning 116000 China
| | - Safian Murad Mian
- School of Food Science and Technology Dalian Polytechnic University Liaoning 116000 China
| | - Yanghe Luo
- Institute of Food Research Hezhou University Guangxi 542800 China
| | - Guangqing Mu
- School of Food Science and Technology Dalian Polytechnic University Liaoning 116000 China
| | - Shujuan Jiang
- School of Food Science and Technology Dalian Polytechnic University Liaoning 116000 China
| | - Mingyi Zhou
- College of Food Science and Engineering Jinzhou Medical University Liaoning 121001 China
| | - Xiaomeng Wu
- School of Food Science and Technology Dalian Polytechnic University Liaoning 116000 China
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9
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Zhang T, Zhao Y, Tian X, Liu J, Ye H, Shen X. Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates. ULTRASONICS SONOCHEMISTRY 2021; 74:105553. [PMID: 33892260 PMCID: PMC8091057 DOI: 10.1016/j.ultsonch.2021.105553] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/20/2021] [Accepted: 04/06/2021] [Indexed: 05/30/2023]
Abstract
A solution (10%, w/v) of whey protein soluble aggregates (WPISA) was pretreated with high-intensity ultrasound (HUS, 20 kHz) for different durations (10-40 min) before incubation with transglutaminase (TGase) to investigate the effect of HUS on the structural, physicochemical, rheological, and gelation properties of TGase cross-linked WPISA. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that HUS increased the amounts of high-molecular-weight polymers/aggregates in WPISA after incubation with TGase. HUS significantly increased (P < 0.05) the degree of TGase-mediated cross-linking in WPISA, as demonstrated by a reduction in free amino group contents. HUS significantly increased (P < 0.05) the particle size, intrinsic fluorescence intensity, and surface hydrophobicity of TGase cross-linked WPISA, but had no significant impact (P > 0.05) on the zeta-potential or total free sulfhydryl group content of TGase cross-linked WPISA. The apparent viscosity and the consistency index of TGase cross-linked WPISA were significantly increased by HUS (P < 0.05), which indicated that HUS facilitated the formation of more high-molecular-weight polymers. HUS significantly increased (P < 0.05) the water holding capacity and gel strength of glucono-δ-lactone (GDL)-induced TGase cross-linked WPISA gels. The results indicated that HUS could be an efficient tool for modifying WPISA to improve its degree of TGase-mediated cross-linking, which would lead to improved rheological and gelation properties.
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Affiliation(s)
- Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yanli Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiner Tian
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jing Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiqing Ye
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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10
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Silva-Avellaneda E, Bauer-Estrada K, Prieto-Correa RE, Quintanilla-Carvajal MX. The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. Sci Rep 2021; 11:7161. [PMID: 33785792 PMCID: PMC8010073 DOI: 10.1038/s41598-021-86233-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 11/30/2020] [Indexed: 11/16/2022] Open
Abstract
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.
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Affiliation(s)
- E Silva-Avellaneda
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - K Bauer-Estrada
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
| | - R E Prieto-Correa
- Facultad de Ingeniería, Universidad de La Sabana, Km 7 vía autopista Norte, Bogotá, Colombia
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11
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Han X, Ma C, Qin L, Liu L. Cloning and expression of maize transglutaminase gene in Escherichia coliand its action over dairy proteins. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiue Han
- College of Food Science Northeast Agricultural University Harbin China
| | - Chunli Ma
- College of Food Science Northeast Agricultural University Harbin China
| | - Lanxia Qin
- College of Food Science Northeast Agricultural University Harbin China
| | - Lu Liu
- College of Food Science Northeast Agricultural University Harbin China
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12
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Zhu J, Deng H, Yang A, Wu Z, Li X, Tong P, Chen H. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu. Food Funct 2019; 10:5485-5497. [PMID: 31411222 DOI: 10.1039/c9fo01118h] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Microbial transglutaminase (MTGase) has been developed as a new tofu coagulant in recent years due to its good hydrophilicity, high catalytic activity, and strong thermal stability. This study aimed to investigate the effect of MTGase on the physicochemical properties and immunoreactivity of tofu relative to conventional coagulants [brine and glucono-δ-lactone (GDL)]. Structural changes of the MTGase cross-linked soymilk protein were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), circular dichroism (CD) spectroscopy, ultraviolet (UV) absorption spectroscopy, and fluorescence spectroscopy. The IgE-binding capacity of MTGase cross-linked proteins was tested by enzyme-linked immunosorbent assay (ELISA). The physicochemical properties, quality characteristics, and surface microstructures of five different types of tofu were determined by the Kjeldahl nitrogen method, texture analysis, and scanning electron microscopy (SEM). The digestibility of tofu was evaluated in vitro by simulated gastrointestinal (GIS) digestion. A cell sensitization experiment was performed in vitro to evaluate the capability of tofu digestion products to induce the release of bioactive mediators from human basophil leukemia (KU812) cells. Results indicated that MTGase significantly changed the advanced structure of the soymilk protein. Compared with tofu without MTGase, the composite coagulant tofu containing MTGase exhibited better quality. MTGase improved the water-holding capacity (WHC) of the internal mesh structure and increased the yield of tofu. The digestion products of the composite coagulant tofu, especially the GDL plus MTGase tofu, induced KU812 cells to release fewer bioactive mediators compared with those of MTGase-free tofu. MTGase can not only improve the quality of conventional coagulant tofu but also reduce the potential allergenicity of tofu to a certain extent.
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Affiliation(s)
- Jierui Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Han Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Anshu Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China.
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China. and Sino-German Joint Research Institute, Nanchang University, Nanjing Dong Lu 235, Nanchang 330047, China
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13
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Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.052] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Yi X, Zheng Q, Ding B, Pan MH, Chiou YS, Li L, Li Z. Liposome-whey protein interactions and its relation to emulsifying properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Gao F, Zhang X, Wang J, Sun X, Wang C. Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins. Food Sci Biotechnol 2018; 27:1619-1626. [PMID: 30483425 DOI: 10.1007/s10068-018-0402-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/26/2018] [Accepted: 05/14/2018] [Indexed: 11/28/2022] Open
Abstract
Effects of pH (6-8), protein concentration (6-11%, w/v), heating temperature (70-95 °C) and time (5-30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(2-ethylbenzothiazoline-6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p < 0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p < 0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
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Affiliation(s)
- Feng Gao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xuefei Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Jiaqi Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
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Shao S, Shen X, Guo M. Zinc-loaded whey protein nanoparticles prepared by enzymatic cross-linking and desolvation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13809] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shengnan Shao
- College of Food Science and Engineering; Jilin University; Changchun 130062 China
| | - Xue Shen
- College of Food Science and Engineering; Jilin University; Changchun 130062 China
| | - Mingruo Guo
- College of Food Science and Engineering; Jilin University; Changchun 130062 China
- Department of Food Science; Northeast Agriculture University; Harbin 150030 China
- Department of Nutrition and Food Sciences; College of Agriculture and Life Sciences; University of Vermont; Burlington VT 05405 USA
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17
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Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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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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19
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Raei M, Shahidi F, Farhoodi M, Jafari SM, Rafe A. Application of whey protein-pectin nano-complex carriers for loading of lactoferrin. Int J Biol Macromol 2017; 105:281-291. [DOI: 10.1016/j.ijbiomac.2017.07.037] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/05/2017] [Accepted: 07/06/2017] [Indexed: 11/17/2022]
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20
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Yang A, Xia J, Gong Y, Deng H, Wu Z, Li X, Tong P, Chen H. Changes in the structure, digestibility and immunoreactivities of glycinin induced by the cross-linking of microbial transglutaminase following heat denaturation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13507] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Anshu Yang
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Yuqing Gong
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Han Deng
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Xin Li
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; 235 Nanjing East Road Nanjing Dong Lu 235 Nanchang 330047 China
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21
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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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22
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Zhao X, Vázquez-Gutiérrez JL, Johansson DP, Landberg R, Langton M. Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties. PLoS One 2016; 11:e0147791. [PMID: 26840533 PMCID: PMC4739691 DOI: 10.1371/journal.pone.0147791] [Citation(s) in RCA: 109] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 01/09/2016] [Indexed: 11/24/2022] Open
Abstract
A protocol for extraction of yellow mealworm larvae proteins was established, conditions were evaluated and the resulting protein extract was characterised. The freeze-dried yellow mealworm larvae contained around 33% fat, 51% crude protein and 43% true protein on a dry matter basis. The true protein content of the protein extract was about 75%, with an extraction rate of 70% under optimised extraction conditions using 0.25 M NaOH, a NaOH solution:ethanol defatted worm ratio of 15:1 mL/g, 40°C for 1 h and extraction twice. The protein extract was a good source of essential amino acids. The lowest protein solubility in distilled water solution was found between pH 4 and 5, and increased with either increasing or decreasing pH. Lower solubility was observed in 0.5 M NaCl solution compared with distilled water. The rheological tests indicated that temperature, sample concentration, addition of salt and enzyme, incubation time and pH alterations influenced the elastic modulus of yellow mealworm protein extract (YMPE). These results demonstrate that the functional properties of YMPE can be modified for different food applications.
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Affiliation(s)
- Xue Zhao
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | | | - Daniel P. Johansson
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Rikard Landberg
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Maud Langton
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
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23
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Wijayanti HB, Bansal N, Deeth HC. Stability of Whey Proteins during Thermal Processing: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12105] [Citation(s) in RCA: 215] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Heni B. Wijayanti
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; Univ. of Queensland; Brisbane QLD 4072 Australia
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24
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Nanoparticulation of enzymatically cross-linked whey proteins to encapsulate caffeine via microemulsification/heat gelation procedure. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Bagheri L, Yarmand M, Madadlou A, Mousavi ME. Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles. J Microencapsul 2014; 31:636-43. [DOI: 10.3109/02652048.2014.911377] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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26
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Sadeghi S, Madadlou A, Yarmand M. Microemulsification–cold gelation of whey proteins for nanoencapsulation of date palm pit extract. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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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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28
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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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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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30
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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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31
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Giosafatto C, Rigby N, Wellner N, Ridout M, Husband F, Mackie A. Microbial transglutaminase-mediated modification of ovalbumin. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.06.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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Shi YG, Qian L, Zhang N, Han CR, Liu Y, Zhang YF, Ma YQ. Changes in morphology and activity of transglutaminase following cross-linking and immobilization on a polypropylene microporous membrane. Molecules 2011; 16:10046-58. [PMID: 22143573 PMCID: PMC6264542 DOI: 10.3390/molecules161210046] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 11/28/2011] [Accepted: 11/30/2011] [Indexed: 11/16/2022] Open
Abstract
Transglutaminase (TGase) was cross-linked with glutaraldehyde, and cross-linked crystalline transglutaminase was immobilized on a polypropylene microporous membrane by UV-induced grafting. Immobilized enzyme activity were calculated to be 0.128 U/cm² polypropylene microporous membrane. The microstructure and enzyme characteristics of free, cross-linked and immobilized transglutaminase were compared. The optimum temperature of free transglutaminase was determined to be approximately 40 °C, while cross-linking and immobilization resulted in an increase to approximately 45 °C and 50 °C. At 60 °C, immobilized, cross-linked and free transglutaminase retained 91.7 ± 1.20%, 63.2 ± 1.05% and 37.9 ± 0.98% maximum activity, respectively. The optimum pH was unaffected by the state of transglutaminase. However, the thermal and pH stabilities of cross-linked and immobilized transglutaminase were shown to increase.
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Affiliation(s)
- Yan-Guo Shi
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
| | - Lei Qian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
| | - Chun-Ran Han
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
| | - Ying Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
| | - Yi-Fang Zhang
- Harbin Hi-tech Soybean Food Co. Ltd., Harbin 150078, China
| | - Yong-Qiang Ma
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China
- Author to whom correspondence should be addressed; , Tel.: +86-451-8753-7112, Fax: +86-451-8484-4281
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de Souza C, Venzke J, Rosa R, Henriques J, Dallegrave E, Flores S, Ayub M. Toxicological Evaluation for Food Applications of Transglutaminase from a Newly Isolated Bacillus circulans BL32. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.460.471] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Chang YH, Shiau SY, Chen FB, Lin FR. Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Xu D, Yuan F, Jiang J, Wang X, Hou Z, Gao Y. Structural and conformational modification of whey proteins induced by supercritical carbon dioxide. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2010.10.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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