Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2016-01

AUTHORS

Min Yang, Ying Shi, Qi Liang

ABSTRACT

Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na+, Ca2+, and Mg2+. The results showed that the crosslinking degree of yak and cow caseins differed at the same mTGase concentration, but the change in functional properties of cow and yak caseins was similar. After mTGase crosslinking, the solubility of caseins decreased, while the emulsifying properties increased because of casein polymerization. MTGase crosslinking was very effective in improving water and oil absorption properties, stability in the presence of Na+, Ca2+, and Mg2+, and foaming activity, but did not affect the foam stability of cow acid caseins (caseins content of 94.22 %, w/w) and yak acid caseins (caseins content of 94.28%, w/w). The results could be used as a reference for selecting the proper modification method to improve the predetermined functional properties of caseins according to industrial processing requirements. More... »

PAGES

39-51

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13594-015-0236-3

DOI

http://dx.doi.org/10.1007/s13594-015-0236-3

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1000005246


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