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Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins

Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a... Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na+, Ca2+, and Mg2+. The results showed that the crosslinking degree of yak and cow caseins differed at the same mTGase concentration, but the change in functional properties of cow and yak caseins was similar. After mTGase crosslinking, the solubility of caseins decreased, while the emulsifying properties increased because of casein polymerization. MTGase crosslinking was very effective in improving water and oil absorption properties, stability in the presence of Na+, Ca2+, and Mg2+, and foaming activity, but did not affect the foam stability of cow acid caseins (caseins content of 94.22 %, w/w) and yak acid caseins (caseins content of 94.28%, w/w). The results could be used as a reference for selecting the proper modification method to improve the predetermined functional properties of caseins according to industrial processing requirements. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins

Dairy Science & Technology , Volume 96 (1) – Jun 17, 2015

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Publisher
Springer Journals
Copyright
Copyright © 2015 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-015-0236-3
Publisher site
See Article on Publisher Site

Abstract

Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na+, Ca2+, and Mg2+. The results showed that the crosslinking degree of yak and cow caseins differed at the same mTGase concentration, but the change in functional properties of cow and yak caseins was similar. After mTGase crosslinking, the solubility of caseins decreased, while the emulsifying properties increased because of casein polymerization. MTGase crosslinking was very effective in improving water and oil absorption properties, stability in the presence of Na+, Ca2+, and Mg2+, and foaming activity, but did not affect the foam stability of cow acid caseins (caseins content of 94.22 %, w/w) and yak acid caseins (caseins content of 94.28%, w/w). The results could be used as a reference for selecting the proper modification method to improve the predetermined functional properties of caseins according to industrial processing requirements.

Journal

Dairy Science & TechnologySpringer Journals

Published: Jun 17, 2015

References