Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure

作者：Zeeb Benjamin; Grossmann Lutz; Weiss Jochen^*

来源：Food Biophysics, 2016, 11(2): 176-183.

DOI：10.1007/s11483-016-9428-5

• Transglutaminase
• Crosslinking
• Protein
• Filled hydrogel beads
• Accessibility
• Complex coacervates

Enzymes can be used as crosslinking agents to modify the physicochemical properties of food dispersions. However, little is known about the influence of complex interfacial structures on the enzymatic crosslinking rate, particularly in gelled network systems. In the current study, emulsions stabilized by different interfacial membranes (single protein vs. complex coacervates) were incorporated into a hydrogel matrix and then mixed with microbial transglutaminase (mTG) to assess the crosslinking capability. Emulsions stabilized by solely caseinate or coacervates composed of caseinate and beet pectin were fabricated by high shear blending and subsequently embedded into alginate beads. Various alginate (0.5-1.5 %) and CaCl2 levels (50-500 mM) were used to modulate the hydrogel pore size and number of junction zones. Bradford assay revealed that mTG diffused into the beads, whereas ammonia (NH3) measurements showed a decrease in NH3 concentration with increasing alginate and CaCl2 levels. Theoretical considerations demonstrated that the enzyme-promoted crosslinking is mainly influenced by both the pore size and the number of crosslinks within the network, whereas the interfacial structure had a minor impact on its substrate accessibility.

• 出版日期2016-6