Effect of transglutaminase cross-linking and emulsification on the stability and digestion of limonene emulsions

被引：4

作者：

Bilawal, Akhunzada ^{[1
]}

Gantumur, Munkh-Amgalan ^{[1
]}

Huang, Yuxuan ^{[1
]}

Qayum, Abdul ^{[1
]}

Ishfaq, Muhammad ^{[2
]}

Jiang, Zhanmei ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China

[2] Huanggang Normal Univ, Coll Comp Sci, Huanggang 438000, Peoples R China

来源：

PROCESS BIOCHEMISTRY | 2023年 / 131卷

基金：

中国国家自然科学基金;

关键词：

Whey protein isolates; TG cross-linking; Emulsion stability; Emulsifying properties; D-limonene; IN-WATER EMULSIONS; WHEY-PROTEIN; OXIDATIVE STABILITY; COSMETIC EMULSIONS; VITRO DIGESTION; MENHADEN OIL; FATTY-ACIDS; FOOD; RETENTION; CASEIN;

D O I：

10.1016/j.procbio.2023.06.016

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Transglutaminase (TG) cross-linked whey proteins are used to prepare a D-limonene emulsion, which can solve the problems of easy oxidation and poor water solubility of D-limonene. TG cross-linking can improve the emulsion stability of whey protein isolate (WPI). SDS-PAGE results showed that TG cross-linked WPI and limonene were emulsified under high-pressure homogenization to form the emulsion (WPI-TG-Oil), which had more molecular polymers. The adsorption rate of interfacial protein of the WPI-TG-Oil emulsion was significantly increased by 5.15 % compared to the WPI limonene emulsion cross-linked with TG (WPI-Oil-TG). After a 10-day storage interval, the CDs and POV showed that the WPI-TG-Oil emulsion had the strongest oxidation stability and a thickened interfacial layer. It was also noted that WPI-TG-Oil was difficult to hydrolyze during the digestion process due to the large degree of cross-linking and many high molecular weight polymers. The WPI-TG-Oil emulsion was more stable with a high molecular weight and improved the overall properties. Moreover, these findings provide basic theoretical and technical support for improving the stability of D-limonene emulsions. The most suitable processing method was TG-crosslinked WPI to form a stable emulsion, which improved the physiochemical and emulsifying properties of its emulsion for potential uses in food, cosmetics, and other industries.

引用

页码：210 / 216

页数：7

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