Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate

被引：67

作者：

Wang, Chunyan ^{[1
]}

Li, Tianqi ^{[1
]}

Ma, Ling ^{[1
]}

Li, Tong ^{[1
]}

Yu, Haiying ^{[1
]}

Hou, Juncai ^{[1
]}

Jiang, Zhanmei ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 2020年 / 309卷

基金：

黑龙江省自然科学基金;

关键词：

Superfine grinding; Whey protein isolate; Transglutaminase; Physicochemical properties; Rheological property; HIGH-INTENSITY ULTRASOUND; MICROBIAL TRANSGLUTAMINASE; SURFACE HYDROPHOBICITY; HEAT-TREATMENT; GELATION; CONCENTRATE; LINKING; GLUTEN;

D O I：

10.1016/j.foodchem.2019.125757

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Impacts of superfine grinding treatment (0, 2, 4, 6, 8 or 10 h) on structure, physicochemical and rheological properties of transglutaminase (TGase)-crosslinked whey protein isolate (WPI) were investigated. Size exclusion chromatography showed that high molecular weight polymers were formed in TGase-treated sWPI (WPI treated with superfine grinding), whereas its consumption of free amino groups reached the maximum at grinding 8 h and 10 h. With the milling time extended from 0 to 10 h, particle size of the TGase-crosslinked sWPI gradually increased. Emission spectrum shifted from 338.6 nm to 340.6 nm after sWPI treated with TGase. Meanwhile, TGase-crosslinked sWPI had higher apparent viscosity, emulsifying properties than TGase-crosslinked WPI, but the solubility of TGase-crosslinked sWPI was lower than sWPI. Superfine grinding treatment remarkably increased beta-sheet and random compositions in TGase-crosslinked sWPI. These findings indicated that superfine grinding treatment could enhance the TGase cross-linking degree, and improve rheological properties in TGase-crosslinked WPI.

引用

页数：8

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