Microbial transglutaminase crosslinks β-casein and β-lactoglobulin to heterologous oligomers under high pressure

被引：31

作者：

Lauber, S

Krause, I

Klostermeyer, H

Henle, T ^{[1
]}

机构：

[1] Tech Univ Dresden, Inst Lebensmittelchem, D-01062 Dresden, Germany

[2] Tech Univ Munich, Lehrstuhl Chem Biopolymere, D-85350 Freising Weihenstephan, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2003年 / 216卷 / 01期

关键词：

transglutaminase; high pressure treatment; milk proteins; beta-lactoglobulin; beta-casein;

D O I：

10.1007/s00217-002-0597-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High pressure treatment of solutions of beta-lactoglobulin (beta-Lg) or beta-casein (beta-Cn) in the presence of microbial transglutaminase for 90 min at 40 degreesC resulted in an enzyme-induced oligomerization of the proteins at a pressure of 400 MPa. After analogous high-pressure treatment of a solution containing beta-Lg and beta-Cn, the formation of dimers and trimers consisting of beta-Cn crosslinked with beta-Lg was demonstrated by SDS-PAGE and immunoblotting for the first time. The formation of such heterologous oligomers offers the possibility of directly affecting the functional properties of the proteins and reveals new technological possibilities in food production.

引用

页码：15 / 17

页数：3

共 14 条

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Beer M, 1996, Z LEBENSM UNTERS FOR, V203, P21, DOI 10.1007/BF01267764

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