Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties

Bönisch, Martin P.; Huss, Manfred; Weitl, Kerstin; Kulozik, Ulrich

doi:10.1016/j.idairyj.2007.01.019

Cited by 114 publications

(76 citation statements)

References 34 publications

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“…SEC column materials differ in composition and pore volume. The column most frequently used for studying cross-linked casein is Superdex 200, e.g., [30,44,47,48,54,100,115,131,[134][135][136][137][138][139][140][141][142][143][144][145][146][147][148], which is provided by GE Healthcare (Uppsala, Sweden). The column material is based on agarose/dextran with a ratio of pore volume to void volume of V i /V o = 1.7 and exhibits a fractionation range from 10 to 600 kg/mol for globular proteins [128].…”

Section: Separation Principlementioning

confidence: 99%

“…Moreover, the polymerisation degree (sometimes also referred to as oligomerisation degree) was calculated in several studies from size exclusion chromatograms by relating peak areas of cross-linked caseins to the entire sample area [30,32,44,47,48,53,78,[134][135][136][146][147][148]. Because reference casein samples often reveal a low level of polymerised casein (see Figures 9 and 10), the polymerisation degree after cross-linking was also expressed as the difference between cross-linked samples and reference [137][138][139]144,145]. A different definition of polymerisation degree was given by Monogioudi et al [91] for β-casein cross-linked by tyrosinase: they used SEC in combination with multi-angle laser light scattering (MALS) for molar mass determination (see also Section 6) and calculated the ratio of average molar mass to molar mass of monomeric β-casein.…”

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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Abstract:Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage and processing of milk and dairy products. Two size separation techniques were applied for characterisation of these reactions: gel electrophoresis and size exclusion chromatography. This review summarises their separation principles and discusses the outcome of studies on cross-linked casein from the last~20 years. Both methods, however, show limitations concerning separation range and are applied mainly under denaturing and reducing conditions. In contrast, field flow fractionation has a broad separation range and can be easily applied under native conditions. Although this method has become a powerful tool in polymer and nanoparticle analysis and was used in few studies on casein micelles, it has not yet been applied to investigate cross-linked casein. Finally, the principles and requirements for absolute molar mass determination are reviewed, which will be of increased interest in the future since suitable calibration substances for casein polymers are scarce.

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Section: Separation Principlementioning

confidence: 99%

Section: Literature Review Of Studies On Cross-linked Caseinmentioning

confidence: 99%

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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“…It was in compliance with the results of emulsion stability (Table 2) and cooking yield (Figure 1). Some authors have reported that the addition of MTGase promoted the G-L cross-links and lead to the formation of a strong and stable gel with better water-holding capacity in the gel network (Bönisch, Huss, Weitl, & Kulozik, 2007;Yokoyama, Nio, & Kikuchi, 2004). When the MTGase is added from 0.67% to 1%, the bands had little changes.…”

Section: Water Structurementioning

confidence: 99%

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm −1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100-3500 cm −1 shifted from 3226 to 3228, 3229 and 3229 cm −1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.Efecto de los niveles de transglutaminasa en las salchichas Frankfurt: Un estudio fisicoquímico y espectroscopia Raman RESUMEN La transglutaminasa microbial (MTGase) es un tipo de preparado encimático utilizado en el procesamiento de productos cárnicos emulsionados para mejorar su calidad. En este estudio se ha investigado el efecto del contenido de MTGase en la capacidad de retención de agua, la textura y la estructura proteínica mediante la utilización de espectroscopia Raman. Los resultados mostraron que la estabilidad de emulsión y el rendimiento de cocinado mejoraron significativamente (P < 0,05) con el aumento del contenido de MTGase. Sin embargo, cuando los contenidos fueron 0,67% y 1%, la estabilidad de emulsión y el rendimiento de cocinado no obtuvieron diferencias significativas (P > 0,05). La dureza, la ligereza, la cohesión y la masticabilidad también fueron mejorados significativamente (P < 0,05) con el aumentó en el contenido de MTGase. Los resultados de la espectroscopia Raman indicaron que la ola pico de amida I cambió de 1658 cm −1 a 1660 cm, 1661 cm −y y 1661 cm −1 cuando fueron añadidas diferentes cantidades de Migase. Los contenidos de lámina β y giro β aumentaron significativamente (P < 0,05) cuando el contenido de hélice α disminuyó, además el movimiento aleatorio no fue significativamente diferente (P > 0,05); la ola pico de 3100-3500 cm , lo cual indicó que los movimientos de elasticidad de OH eran más fuertes. En general, la adición apropiada de MTGase a las salchichas Frankfurt podría cambiar la conformación proteínica, mejorar la textura y la capacidad de retención de agua. ARTICLE HISTORY

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“…Transglutaminase (TGase, EC 2.3.2.13) is one of typical enzymes capable of forming isopeptide bonds between the γ-carboxyamide groups and the amino groups and thus can be used to induce cross-linking of food proteins (Beermann & Hartung, 2012;Lorenzen, Neve, Mautner, & Schlimme, 2002) or glycosylation plus cross-linking of casein or soybean proteins (Jiang & Zhao, 2010. The influences of TGase treatment on functional properties of milk proteins had been widely studied (Faegemand & Qvist, 1997;Hiller & Lorenzen, 2009), while the impacts of TGase treatment on the textural and other attributes of yoghurt products were also well characterized (Bönisch, Huss, Weitl, & Kulozik, 2007;Lorenzen et al, 2002). Cross-linking of milk proteins by TGase prior to fermentation could improve gel structure of the set-style yoghurt, resulting in finer protein network with thin strands between the particles (Faegemand & Qvist, 1997;Farnsworth, Li, Hendricks, & Guo, 2006).…”

Section: Introductionmentioning

confidence: 99%

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

Chang

Kong

Zhao

2014

CyTA - Journal of Food

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Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties

Cited by 114 publications

References 34 publications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

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