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
收藏
页码：210 / 216
页数：7
相关论文
共 53 条
[41]   d-Limonene: a bioactive food component from citrus and evidence for a potential role in breast cancer prevention and treatment [J].
Miller, Jessica A. ;
Thompson, Patricia A. ;
Hakim, Iman A. ;
Chow, H. -H. Sherry ;
Thomson, Cynthia A. .
ONCOLOGY REVIEWS, 2011, 5 (01) :31-42
[42]   Interfacial cross-linking of β-casein changes the structure of the adsorbed layer [J].
Partanen, Riitta ;
Forssell, Pirkko ;
Mackie, Alan ;
Blomberg, Eva .
FOOD HYDROCOLLOIDS, 2013, 32 (02) :271-277
[43]   Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion [J].
Qayum, Abdul ;
Li, Meng ;
Shi, Ruijie ;
Bilawal, Akhunzada ;
Gantumur, Munkh-Amgalan ;
Hussain, Muhammad ;
Ishfaq, Muhammad ;
Shah, Syed Waqas Ali ;
Jiang, Zhanmei ;
Hou, Juncai .
ULTRASONICS SONOCHEMISTRY, 2021, 71
[44]   Structuring food emulsions in the gastrointestinal tract to modify lipid digestion [J].
Singh, Harjinder ;
Ye, Aiqian ;
Horne, David .
PROGRESS IN LIPID RESEARCH, 2009, 48 (02) :92-100
[45]   Microencapsulation by spray drying: Influence of emulsion size on the retention of volatile compounds [J].
Soottitantawat, A ;
Yoshii, H ;
Furuta, T ;
Ohkawara, M ;
Linko, P .
JOURNAL OF FOOD SCIENCE, 2003, 68 (07) :2256-2262
[46]   Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking [J].
Sun, Xiang Dong ;
Arntfield, Susan D. .
FOOD HYDROCOLLOIDS, 2011, 25 (01) :25-31
[47]   A novel process to efficiently form transglutaminase-set soy protein isolate-stabilized emulsion gels [J].
Tang, Chuan-he ;
Yang, Miao ;
Liu, Fu ;
Chen, Zhong .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 53 (01) :15-21
[48]   The Nutritional Value and Health Benefits of Chickpeas and Hummus [J].
Wallace, Taylor C. ;
Murray, Robert ;
Zelman, Kathleen M. .
NUTRIENTS, 2016, 8 (12)
[49]   Alleviating Effect of Lacticaseibacillus rhamnosus 1.0320 Combined with Dihydromyricetin on Acute Alcohol Exposure-Induced Hepatic Impairment: Based on Short-Chain Fatty Acids and Adenosine 5?- Monophosphate-Activated Protein Kinase-Mediated Lipid Metabolism Signaling Pathway [J].
Wang, Wan ;
Zhao, Xu ;
Ma, Yue ;
Zhang, Jing ;
Xu, Cong ;
Ma, Jiage ;
Hussain, Muhammad Altaf ;
Hou, Juncai ;
Qian, Shanshan .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (12) :4837-4850
[50]   Nanoscale Understanding of Thermal Aggregation of Whey Protein Pretreated by Transglutaminase [J].
Wang, Wan ;
Zhong, Qixin ;
Hu, Zhixiong .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (02) :435-446
123456