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Masiá C, Ong L, Logan A, Stockmann R, Gambetta J, Jensen PE, Rahimi Yazdi S, Gras S. Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase. SOFT MATTER 2023; 20:133-143. [PMID: 38054382 DOI: 10.1039/d3sm01001e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. Additionally, the study examined the influence of storage time on the functional properties of these gels. Fermentation-induced pea protein gels were produced in the presence or absence of TG and stored for 1, 4, 8, 12, and 16 weeks. Texture analysis, rheological measurements, moisture content and microstructure evaluation with confocal laser scanning microscopy (CLSM) and 3D image analysis were conducted to explore the effects of TG on the structural and rheological properties of the fermented samples. The porosity of the protein networks in the pea gels decreased in the presence of TG, the storage modulus increased and the textural characteristics were significantly improved, resulting in harder and more springy gels. The gel porosity increased in gels with and without TG after storage but the effect of storage on textural and rheological properties was limited, indicating limited structural rearrangement once the fermentation-induced pea protein emulsion gels are formed. Greater coalescence was observed for oil droplets within the gel matrix after 16 weeks of storage in the absence of TG, consistent with these protein structures being weaker than the more structurally stable TG-treated gels. This study shows that TG treatment is a powerful tool to enhance the textural and rheological properties of fermentation-induced pea protein emulsion gels.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Lydia Ong
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Joanna Gambetta
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Saeed Rahimi Yazdi
- Plant Based Application Department, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
| | - Sally Gras
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia
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Hebishy E, Nagarajah J, Thompson LS, Shennan S, Best L, Ajayi OM, Iheozor‐Ejiofor P, Tucker N, Onarinde BA. Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | | | - Luke S Thompson
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- 1:1 Diet by Cambridge Weight Plan Corby Northamptonshire NN17 5LU UK
| | - Sarah Shennan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Lauren Best
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- Omega Ingredients Ltd Orion Avenue, Great Blakenham Ipswich IP6 0LW UK
| | - Oluseyi Moses Ajayi
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Nick Tucker
- School of Engineering University of Lincoln Brayford Pool Lincoln LN6 7TS UK
| | - Bukola A Onarinde
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
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Seyed-Moslemi SA, Hesari J, Peighambardoust SH, Peighambardoust SJ. Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese. J Dairy Sci 2021; 104:7489-7499. [PMID: 33985784 DOI: 10.3168/jds.2020-19781] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Accepted: 01/29/2021] [Indexed: 11/19/2022]
Abstract
In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types of cheese were made using 3 different levels of MTG (T1, 0.1 g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02 g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one cheese was made without any treatment as a control sample. The physicochemical, textural, microbial, and sensory properties of cheese samples were monitored at 1, 7, 14, and 21 d of storage period. The results showed that the treated samples had higher proteolysis and lipolysis activities during storage than the control sample. The textural analysis indicated an insignificant increase in the hardness value of the enzyme-treated sample. Also, the sensory analysis exhibited that the treated samples had higher texture acceptability. The higher concentration of enzymes resulted in lower color, odor, taste, and overall acceptability, and higher microbial population. Finally, the addition of microbial MTG and lipase in preparation of quark cheese samples could be recommended for a short storage time.
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Affiliation(s)
- Seyed Amir Seyed-Moslemi
- Department of Food Science, College of Agriculture, University of Tabriz, 5166616471 Tabriz, I.R. Iran
| | - Javad Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, 5166616471 Tabriz, I.R. Iran.
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Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process. Biomolecules 2020; 10:biom10020292. [PMID: 32069921 PMCID: PMC7072340 DOI: 10.3390/biom10020292] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 11/17/2022] Open
Abstract
The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.
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Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108498] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Zhang Y, Simpson BK. Food-related transglutaminase obtained from fish/shellfish. Crit Rev Food Sci Nutr 2019; 60:3214-3232. [DOI: 10.1080/10408398.2019.1681357] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
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Sánchez-Reséndiz AI, Escalante-Aburto A, Andía-Ayme V, Chuck-Hernández C. Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1669714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Vidalina Andía-Ayme
- Food Microbiology Laboratory, Universidad Nacional San Cristóbal de Huamanga, Ayacucho, Perú
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Han Y, Mei Y, Li K, Xu Y, Wang F. Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1820-1827. [PMID: 30255502 DOI: 10.1002/jsfa.9375] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 09/09/2018] [Accepted: 09/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet-induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and rennet were added to skim milk and soymilk mixtures simultaneously, and the rennet-induced coagulation was studied. Diffusing wave spectroscopy and rheology measurements were used to access the structural changes of the mixtures during renneting. Syneresis analysis and microscopy can give more information for understanding the system. RESULTS Soymilk and TG have synergetic effects and inhibit rennet-induced gelation to a certain degree. With increasing soymilk and TG, elastic index and storage modulus decreased, gelation time was delayed, and curd yield and moisture content increased. At excess soymilk and TG, no curds can be formed. There were significant effects of soymilk and TG on curd microstructure. Soymilk inhibited the aggregation of casein micelles and contributed to more coarse and heterogeneous networks. TG limited reorganization of the proteins, leading to more homogenous networks with small pores. CONCLUSION The use of soymilk and TG simultaneously impair rennet-induced gelation and curd syneresis, and consequently lead to a higher yield of high-moisture curd. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yixuan Han
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China
| | - Yuting Mei
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China
| | - Kaixin Li
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China
| | - Yiqing Xu
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China
| | - Fang Wang
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing, P. R. China
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Avilés-Gaxiola S, Chuck-Hernández C, Rocha-Pizaña MDR, García-Lara S, López-Castillo LM, Serna-Saldívar SO. Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.023] [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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Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review. Int J Biol Macromol 2018; 107:2364-2374. [DOI: 10.1016/j.ijbiomac.2017.10.115] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/14/2017] [Accepted: 10/17/2017] [Indexed: 12/15/2022]
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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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Lazo-Velez MA, Mata-Ramírez D, Serna-Saldivar SO, Chuck-Hernandez C. Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking. Cereal Chem 2017. [DOI: 10.1094/cchem-12-16-0295-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marco A. Lazo-Velez
- Decanato General de Investigaciones, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Apartado Postal 01.01.981, Cuenca, Ecuador
| | - Daniel Mata-Ramírez
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., México
| | - Sergio O. Serna-Saldivar
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., México
| | - Cristina Chuck-Hernandez
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., México
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Ibrahim OA, Nour MM, Khorshid MA, El-Hofi MA, El-Tanboly ESE, Abd-Rabou NS. UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijds.2017.64.72] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1838-3] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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