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Puri R, Bot F, Singh U, O’Mahony JA. Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration. Foods 2021; 10:foods10123146. [PMID: 34945697 PMCID: PMC8701848 DOI: 10.3390/foods10123146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 11/25/2021] [Accepted: 12/14/2021] [Indexed: 12/03/2022] Open
Abstract
Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calcium phosphate, promoting reversible dissociation of micellar β-casein into the serum phase, and thus into permeate, during MF. Crosslinking of casein proteins using transglutaminase was studied as an approach to reduce the permeation of casein monomers, which typically results in reduced yield of protein in the retentate fraction. Two treatments (a) 5 °C/24 h (TA) and (b) 40 °C/90 min (TB), were applied to the feed before filtration at 5 °C, with a 0.1 µm membrane. Flux was high for TA treatment possibly due to the stabilising effect of transglutaminase on casein micelles. It is likely that formation of isopeptide bonds within and on the surface of micelles results in the micelles being less readily available for protein-protein and protein–membrane interactions, resulting in less resistance to membrane pores and flow passage, thereby conferring higher permeate flux. The results also showed that permeation of casein monomers into the permeate was significantly reduced after both enzymatic treatments as compared to control feed due to the reduced molecular mobility of soluble casein, mainly β-casein, caused by transglutaminase crosslinking.
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Affiliation(s)
- Ritika Puri
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
- Correspondence: or
| | - Francesca Bot
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
| | - Upendra Singh
- Lakeland Dairies, Bailieborough, A82 N6K8 Co. Cavan, Ireland;
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
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Xu YP, Wang Y, Zhang T, Mu GQ, Jiang SJ, Zhu XM, Tuo YF, Qian F. Evaluation of the properties of whey protein films with modifications. J Food Sci 2021; 86:923-931. [PMID: 33590491 DOI: 10.1111/1750-3841.15644] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 01/12/2021] [Accepted: 01/18/2021] [Indexed: 01/12/2023]
Abstract
Whey protein concentrate (WPC) has been widely studied as a biodegradable bio-based packaging material in the food industry. In this study, different whey protein films were obtained through physical, chemical, enzymatic, and composite modifications. The molecular structure, micro-morphology, mechanical properties, barrier properties, and other characteristics of the films were evaluated. The results illustrated that the thickness of WPC with composite modification increased and the transmittance decreased, but the mechanical properties and barrier properties were more prominent. The WPC film prepared by physical modification combined with transglutaminase has the best film-forming effect, the tensile strength (TS) was 5.45 MPa, the elongation at break (EAB) was 25.19%, the WVP was 5.53 g·mm/m2 ·hr·kPa, and the Oxygen permeability (OP) was 1.83 meq/K, and its microstructure was and uniform. In addition, based on the the results of SDS-PAGE and Fourier transform infrared spectroscopy (FTIR), the intermolecular and intramolecular interactions of various modification methods on WPC were studied, thus contributing to analyze the properties of the film. This study provides theoretical basis and technical support for the industrial production of protein-based films.
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Affiliation(s)
- Yun-Peng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Ying Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Tao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Guang-Qing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Shu-Juan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Xue-Mei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Yan-Feng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China
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Cadavid AM, Bohigas L, Toldrà M, Carretero C, Parés D, Saguer E. Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109756] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Review transglutaminases: part II-industrial applications in food, biotechnology, textiles and leather products. World J Microbiol Biotechnol 2019; 36:11. [PMID: 31879822 DOI: 10.1007/s11274-019-2792-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/20/2019] [Indexed: 12/20/2022]
Abstract
Because of their protein cross-linking properties, transglutaminases are widely used in several industrial processes, including the food and pharmaceutical industries. Transglutaminases obtained from animal tissues and organs, the first sources of this enzyme, are being replaced by microbial sources, which are cheaper and easier to produce and purify. Since the discovery of microbial transglutaminase (mTGase), the enzyme has been produced for industrial applications by traditional fermentation process using the bacterium Streptomyces mobaraensis. Several studies have been carried out in this field to increase the enzyme industrial productivity. Researches on gene expression encoding transglutaminase biosynthesis were performed in Streptomyces lividans, Escherichia coli, Corynebacterium glutamicum, Yarrowia lipolytica, and Pichia pastoris. In the first part of this review, we presented an overview of the literature on the origins, types, mediated reactions, and general characterizations of these important enzymes, as well as the studies on recombinant microbial transglutaminases. In this second part, we focus on the application versatility of mTGase in three broad areas: food, pharmacological, and biotechnological industries. The use of mTGase is presented for several food groups, showing possibilities of applications and challenges to further improve the quality of the end-products. Some applications in the textile and leather industries are also reviewed, as well as special applications in the PEGylation reaction, in the production of antibody drug conjugates, and in regenerative medicine.
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Rezazadeh-Bari M, Najafi-Darmian Y, Alizadeh M, Amiri S. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of Food Science and Technology 2019; 56:3502-3512. [PMID: 31274918 DOI: 10.1007/s13197-019-03841-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 01/09/2023]
Abstract
The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.
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Affiliation(s)
- Mahmoud Rezazadeh-Bari
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Younes Najafi-Darmian
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- 1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Saber Amiri
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
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Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.071] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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7
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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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Romeih E, Walker G. Recent advances on microbial transglutaminase and dairy application. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Mao X, Zhang GF, Li C, Zhao YC, Liu Y, Wang TT, Duan CY, Wang JY, Liu LB. One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1181649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Improvement of fish protein film with nanoclay and transglutaminase for food packaging. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2015.10.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Shirkhani M, Madadlou A, Khosrowshahi A. Enzymatic Modification to Stabilize the Fermented Milk Drink, Doogh. J Texture Stud 2015. [DOI: 10.1111/jtxs.12107] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Mohammad Shirkhani
- Department of Food Technology; Faculty of Agriculture; Urmia University; Urmia Iran
| | - Ashkan Madadlou
- Department of Food Science and Engineering; College of Agriculture and Natural Resources; University of Tehran; Karaj Iran
| | - Asghar Khosrowshahi
- Department of Food Technology; Faculty of Agriculture; Urmia University; Urmia Iran
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Soukoulis C, Fisk I. Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review. Crit Rev Food Sci Nutr 2014; 56:2543-2559. [DOI: 10.1080/10408398.2013.876385] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Kieliszek M, Misiewicz A. Microbial transglutaminase and its application in the food industry. A review. Folia Microbiol (Praha) 2013; 59:241-50. [PMID: 24198201 PMCID: PMC3971462 DOI: 10.1007/s12223-013-0287-x] [Citation(s) in RCA: 227] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 10/14/2013] [Indexed: 12/19/2022]
Abstract
The extremely high costs of manufacturing transglutaminase from animal origin (EC 2.3.2.13) have prompted scientists to search for new sources of this enzyme. Interdisciplinary efforts have been aimed at producing enzymes synthesised by microorganisms which may have a wider scope of use. Transglutaminase is an enzyme that catalyses the formation of isopeptide bonds between proteins. Its cross-linking property is widely used in various processes: to manufacture cheese and other dairy products, in meat processing, to produce edible films and to manufacture bakery products. Transglutaminase has considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products. In 1989, microbial transglutaminase was isolated from Streptoverticillium sp. Its characterisation indicated that this isoform could be extremely useful as a biotechnological tool in the food industry. Currently, enzymatic preparations are used in almost all industrial branches because of their wide variety and low costs associated with their biotechnical production processes. This paper presents an overview of the literature addressing the characteristics and applications of transglutaminase.
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Affiliation(s)
- Marek Kieliszek
- Department of Microbiology, Institute of Agricultural and Food Biotechnology, Rakowiecka, 36 St., 02-532, Warsaw, Poland,
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14
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Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS. Food Chem 2013; 138:2159-67. [DOI: 10.1016/j.foodchem.2012.12.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 12/03/2012] [Accepted: 12/07/2012] [Indexed: 11/21/2022]
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15
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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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16
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Wang W, Zhong Q, Hu Z. Nanoscale understanding of thermal aggregation of whey protein pretreated by transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:435-46. [PMID: 23252670 DOI: 10.1021/jf304506n] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Nanoscale structures of whey protein isolate (WPI) pretreated by microbial transglutaminase (mTGase) and subsequent heating were studied in this work and were correlated to zeta-potential, surface hydrophobicity, thermal denaturation properties, and macroscopic turbidity and viscosity. Dispersions of 5% w/v WPI were pretreated by individual or sequential steps of preheating at 80 °C for 15 min and mTGase, used at 2.0-10.2 U/g WPI for 1-15 h, before adjustment of the pH to 7.0 and to 0-100 mM NaCl for heating at 80 °C for 15 and 90 min. The zeta potential and surface hydrophobicity of WPI increased after all pretreatment steps. Preheating increased cross-linking reactivity of WPI by mTGase, corresponding to significantly increased denaturation temperature. Particle size analysis and atomic force microscopy revealed that structures of sequentially pretreated WPI remained stable after heating at 100 mM NaCl, corresponding to transparent dispersions. Conversely, WPI pretreated by one step aggregated at only 100 mM NaCl and resulted in turbid dispersions. Besides reporting a practical approach to produce transparent beverages, nanoscale phenomena in the present study are important for understanding whey protein structures in relevant applications.
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Affiliation(s)
- Wan Wang
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee 37996, USA
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Tsevdou MS, Eleftheriou EG, Taoukis PS. Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.11.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Effect of combined treatment of hydrolysis and polymerization with transglutaminase on β-lactoglobulin antigenicity. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1802-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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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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20
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Physicochemical properties of whole soybean curd prepared by microbial transglutaminase. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0061-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Villas-Boas MB, Vieira KP, Trevizan G, de Lima Zollner R, Netto FM. The effect of transglutaminase-induced polymerization in the presence of cysteine on β-lactoglobulin antigenicity. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.01.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Gauche C, Barreto PL, Bordignon-Luiz MT. Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Jeong JE, Hong YH. Effect of Transglutaminase Addition on the Physicochemical Properties of Sodium Caseinate and Whey Proteins. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.4.415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Bae HJ, Darby DO, Kimmel RM, Park HJ, Whiteside WS. Effects of transglutaminase-induced cross-linking on properties of fish gelatin–nanoclay composite film. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.057] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Yi JB, Kim YT, Bae HJ, Whiteside WS, Park HJ. Influence of Transglutaminase-Induced Cross-Linking on Properties of Fish Gelatin Films. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00191.x] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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JAROS DORIS, PARTSCHEFELD CLAUDIA, HENLE THOMAS, ROHM HARALD. TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS. J Texture Stud 2006. [DOI: 10.1111/j.1745-4603.2006.00042.x] [Citation(s) in RCA: 147] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Rodriguez-Nogales JM. Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins. Process Biochem 2006. [DOI: 10.1016/j.procbio.2005.07.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rodriguez-Nogales J. Enhancement of transglutaminase-induced protein cross-linking by preheat treatment of cows’ milk: A statistical approach. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.01.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Rodriguez-Nogales JM. Enzymatic cross-linking of ewe's milk proteins by transglutaminase. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0041-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Eissa AS, Bisram S, Khan SA. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:4456-4464. [PMID: 15237952 DOI: 10.1021/jf0355304] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Dynamic and steady shear rheology is used to examine the synthesis of low-pH (approximately 4) whey protein gels obtained through a two-step process. The first step involves cross-linking of whey proteins at pH 8 and 50 degrees C using transglutaminase enzyme, while the second step entails cold-set acidification of the resulting solution using glucono-delta-lactone (GDL) acid. During the first step, the sample undergoes enzyme-catalyzed epsilon-(gamma-glutamyl)lysine bond formation with a substantial increase in viscosity. Acidification in the second step using GDL acid leads to a rapid decrease in pH with a concomitant increase in the elastic (G') and viscous (G' ') moduli and formation of a gelled network. We examine the large strain behavior of the gel samples using a relatively new approach that entails plotting the product of elastic modulus and strain (G'gamma) as a function of increasing dynamic strain and looking for a maximum, which corresponds to the yield or fracture point. We find the enzyme-catalyzed gels to have significantly higher yield/fracture stress and strain compared to cold-set gels prepared without enzyme or conventional heat-set gels. In addition, the elastic modulus of the enzyme-catalyzed gel is also higher than its non-enzyme-treated counterpart. These results are discussed in terms of the gel microstructure and the role played by the enzyme-induced cross-links.
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Affiliation(s)
- Ahmed S Eissa
- Department of Chemical Engineering, North Carolina State University, Raleigh, NC 27695-7905, USA
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Sharma R, Zakora M, Qvist KB. Characteristics of oil–water emulsions stabilised by an industrial α-lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00225-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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