Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties

Zhou, Xuefu; Zheng, Yuanrong; Zhong, Yu; Wang, Danfeng; Deng, Yun

doi:10.1016/j.foodchem.2022.132366

Cited by 28 publications

(7 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With prolonged heat treatment, the apparent viscosity further decreased, indicating the further denaturation of the body wall. The apparent viscosity of body wall after 10 and 12 h of heat treatment was not significantly different, probably due to the complete denaturation of collagen tissue in the body wall (Zhou et al ., 2022). The study of the temperature and endogenous on the fluidity of the body wall showed that the higher the temperature, the lower viscosity, and indicating better fluidity.…”

Section: Resultsmentioning

confidence: 99%

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Wei

Zhao

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

In order to explore the relationship between water absorption properties and microstructure changes of sea cucumber body wall with different heat treatments. The microstructure, rheological characteristics and hydrogen bond content changes of sea cucumber body wall at different heat-treatment times (4, 6, 8, 10 and 12 h) were investigated, as well as the distribution and phase of water during the soaking. The results showed that the heat treatment for 4 and 6 h mainly caused fibre fracture which led to more water binding sites and free water content. With prolonged heat-treatment times, the degree of denaturation increases. The micro-pores formed at 10 h heat treatment could accommodate the highest free water content, and the network structure was more intensive at 12 h with decreased porosity. The apparent viscosity, storage and loss modulus gradually decreased with heat-treatment time, and the liquidity increased. Extended heat-treatment time led to the breakage of the microstructure, and the longer time required for its free water and immobile water content to reach the maximum. However, the trend of bound water was the opposite.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Wei

Zhao

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“… Cui et al, 2022b ) Glycosylation modification Soy protein isolate Reduced particle aggregation, enhanced solubility, and emulsifying properties (Y. Wang et al, 2020b ) Enzyme treatment Soy protein isolate Enhanced emulsifying properties ( Luo et al, 2019 ) Hemp seed protein Enhanced emulsification and water-holding capacity ( Zhou et al, 2022 ) Pea protein Enhanced emulsifying, gelling, and water-holding capacity ( Yi et al, 2024 ) …”

Section: Preparation Methods Of Plant-based Protein Pickering Particlesmentioning

confidence: 99%

“…It was found that precrosslinking soy protein isolate emulsion with TGase before gelling increases gel resistance to deformation and water-holding capacity. Zhou et al ( Zhou et al, 2022 ) found that TGase can catalyze the cross-linking of casein and hemp seed protein to form a complex. The cross-linked complex has better emulsifying activity and water capacity.…”

Section: Preparation Methods Of Plant-based Protein Pickering Particlesmentioning

confidence: 99%

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Tian,

Sun,

Wang

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

“…Emulsifying ability measures the effectiveness of proteins as emulsifiers and characterises the ability of protein emulsions to adsorb rapidly at the oil-water interface [30]. The emulsifiability and emulsion stability of collagen were determined at pH 2-10, and the effects of pH treatment on the EAI and ESI of collagen are shown in Figure 7a,b.…”

Section: Functional Properties 271 Emulsifying Activity Index (Eai) A...mentioning

confidence: 99%

Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish (Thamnaconus septentrionalis) Skin

Wu,

Li,

Chen

2024

Marine Drugs

View full text Add to dashboard Cite

Collagen is an important biopolymer widely used in food, cosmetics and biomedical applications. Understanding the effect of pH on the structure and properties of collagen is beneficial for its further processing and exploitation. In this study, greenfin horse-faced filefish skin collagen (GHSC) was prepared and identified as a type I collagen. We systematically investigated the effect of pH on the structural, functional and rheological properties of GHSC. Scanning electron microscopy showed that the collagen morphology changed from an ordered stacked sheet structure to a rough silk-like structure as pH increased. Gaussian-fitted Fourier infrared spectroscopy results of the collagen revealed that it unfolded with increasing pH. Moreover, the ordered structure was reduced, and random coils became the dominant conformation. Its β-sheet and random coil contents increased from 18.43 ± 0.08 and 33.62 ± 0.17 to 19.72 ± 0.02 and 39.53 ± 1.03%, respectively, with increasing pH. α-helices and β-turns decreased from 35.00 ± 0.26 and 12.95 ± 0.01 to 29.39 ± 0.92 and 11.36 ± 0.10%, respectively. The increase in β-sheets and random coils allowed the pI-treated collagen to exhibit maximum water contact angle. The emulsification and foaming properties decreased and then increased with increasing pH in a V-shape. The increased net surface charge and β-sheets in collagen benefited its emulsification and foaming properties. The rheological results showed that the protoprotein exhibited shear-thinning properties in all pH ranges. The collagen solutions showed liquid-like behaviour in low-pH (2, 4) solutions and solid-like behaviour in high-pH (6, 7.83 and 10) solutions. Moreover, the frequency-dependent properties of the storage modulus (G′) and loss modulus (G″) of the collagen solutions weakened with increasing pH. Collagen has considerable frequency-dependent properties of G′ and G″ at low pH (2, 4). Thus, the importance of collagen raw material preparation for subsequent processing was emphasised, which may provide new insights into applying collagen-based materials in food, biomaterials and tissue engineering.

show abstract

Casein-hempseed protein complex via cross-link catalyzed by transglutaminase for improving structural, rheological, emulsifying and gelation properties

Cited by 28 publications

References 39 publications

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish (Thamnaconus septentrionalis) Skin

Contact Info

Product

Resources

About