Modified properties of a glycated and cross‐linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa

Abstract

Oligochitosan of 5 kDa and transglutaminase can be used to glycate and cross-link SPI. This approach is applicable to generate potential protein ingredient with good hydration and dispersive stabilisation. © 2016 Society of Chemical Industry.

Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d‐glucose

“…28 When SPI was treated with TGase, the cross-linked SPI was measured with larger particle size and negative zeta-potential than the untreated one. 29 If caseins were crosslinked by TGase or genipin, they also possessed more negative zeta-potentials. 30,31 Consistent with these previously reported results, both CLCN-I and CLCN-II would have larger particle sizes and more negative zeta-potentials in aqueous medium.…”

“…32 TGase-induced cross-linking was thereby able to improve WBC of SPI, whey protein and caseinate. 29,33,34 However, protein cross-linking also could reduce the OBC of peanut proteins and SPI. 35,36 In general, protein polymers have enlarged molecular weights, which results in changed emulsifying properties.…”

“…53 The SPI cross-linked by TGase had a higher thermal stability than the untreated one. 29 Moreover, bovine gelatin cross-linked by HRP, 3 Textural properties of the acid-induced gels from caseinate (CN) and its two cross-linked products by respective one-and two-step treatments (CLCN-I and CLCN-II) glucose oxidase and D-glucose also possessed improved thermal stability as a result of the formation of dityrosines. 54 In general, the cross-linked caseinate in the present study had more covalent bonds in its molecules as a result of dityrosine formation; consequently, a higher temperature was needed to destroy these bonds regarding thermal decomposition of CLCN-I and CLCN-II.…”

Improved structure‐stability and packaging characters of crosslinked collagen fiber‐based film with casein, keratin and SPI

“…TGase induces deamination, followed by acyl transfer reactions, and produces crosslinking among proteins, such as casein (CN), keratin (KRT), soy protein isolate (SPI), etc. creating inter‐chain or intra‐chain crosslinks . CN, KRT and SPI all have high heat stability and can be crosslinked by TGase .…”

“…creating inter-chain or intra-chain crosslinks. 7,8 CN, KRT and SPI all have high heat stability and can be crosslinked by TGase. 9,10 According to our previous research on type I collagen or collagen fiber with CN, KRT or SPI addition, the films produced all obtained a stable construction, higher thermostability and greater mechanical property via crosslinking action using TGase.…”