Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties

被引：25

作者：

Liu, Yan ^{[1
,2
]}

Selig, Michael J. ^{[2
]}

Yadav, Madhav P. ^{[3
]}

Yin, Lijun ^{[1
]}

Abbaspourrad, Alireza ^{[2
]}

机构：

[1] China Agr Univ, Food Sci & Nutr Engn Coll, Beijing 100083, Peoples R China

[2] Coll Agr & Life Sci, Dept Food Sci, Ithaca, NY 14850 USA

[3] ARS, Eastern Reg Res Ctr, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA

来源：

CARBOHYDRATE POLYMERS | 2018年 / 187卷

关键词：

Corn fiber gum; Sodium caseinate; Transglutaminase; Hydrolysate; CATALYZED CROSS-LINKING; PROTEIN-POLYSACCHARIDE INTERACTIONS; EMULSIFYING PROPERTIES; MICROBIAL TRANSGLUTAMINASE; MAILLARD REACTION; DYNAMIC SURFACE; FERULOYLATED ARABINOXYLANS; HORSERADISH-PEROXIDASE; BETA-LACTOGLOBULIN; FLUID INTERFACES;

D O I：

10.1016/j.carbpol.2018.01.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study compliments previous work where peroxidase was successfully used to crosslink corn fiber gum (CFG) with bovine serum albumin and improve CFG's emulsifying properties. Herein, an alternative type of enzyme, transglutaminase, was used to prepare conjugates of CFG and sodium caseinate. Additionally, the CFG was partially hydrolyzed by sulfuric acid and its crosslinking pattern with caseinate was evaluated. The interfacial crosslinking degree between caseinate and CFG increased after hydrolysis according to high performance size exclusion chromatography. The equilibrium interfacial tension of CFG hydrolysate-caseinate conjugate was lower than that of CFG-caseinate conjugate as the rearrangement rate of the CFG hydrolysate-caseinate conjugate was higher. The dilatational modulus of CFG hydrolysate decreased from that of CFG.

引用

页码：26 / 34

页数：9

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