Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies

被引：43

作者：

Bashash, Moein ^{[1
]}

Varidi, Mehdi ^{[1
]}

Varshosaz, Jaleh ^{[2
,3
]}

机构：

[1] Ferdowsi Univ Mashhad FUM, Dept Food Sci & Technol, Fac Agr, Mashhad, Razavi Khorasan, Iran

[2] Isfahan Univ Med Sci, Sch Pharm, Dept Pharmaceut, Esfahan, Iran

[3] Isfahan Univ Med Sci, Novel Drug Delivery Syst Res Ctr, Esfahan, Iran

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2022年 / 76卷

关键词：

Egg white; Bovine gelatin; High-intensity ultrasound; Transglutaminase; Composite hydrogel; HIGH-INTENSITY ULTRASOUND; WHEY-PROTEIN ISOLATE; FREEZE-THAW STABILITY; FUNCTIONAL-PROPERTIES; SECONDARY STRUCTURE; TEXTURAL PROPERTIES; KONJAC GLUCOMANNAN; GELLING PROPERTIES; CROSS-LINKING; FISH GELATIN;

D O I：

10.1016/j.ifset.2022.102936

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present paper investigated gel properties and secondary structures of egg white-bovine gelatin composite hydrogels with different mass ratios upon ultrasound and transglutaminase pretreatment. The free sulfhydryl content increased with increasing gelatin in proteins mass ratio; however, longer probe sonication had an opposite effect on free sulfhydryl content and hydrogel solubility. The hydrogel solubility data revealed that proteins ratio and the pretreatment conditions (ultrasound duration and transglutaminase concentration) determined the contribution of non-covalent bonds (including electrostatic bonds, hydrogen bonds, and hydrophobic interactions) and covalent bonds (i.e., S-S bridges) in the formation of composite hydrogels. Moreover, the hardness and storage modulus of hydrogels were improved with increasing gelatin in proteins mass ratio and ultrasound duration. Based on Fourier transform infrared spectroscopy and rheological data, helical structures had a great portion in composite hydrogels. Finally, the microstructure investigations showed that hydrogels formed the most porous structures at 50E:50G and 40E:60G (E: egg, G: gelatin) mass ratios.

引用

页数：12

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