4.7 Article

Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

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

Moein Bashash et al.

Summary: This study investigated the gel properties and secondary structures of egg white-bovine gelatin composite hydrogels with different mass ratios using ultrasound and transglutaminase pretreatment. The results showed that the hardness and storage modulus of the hydrogels increased with increased gelatin in proteins mass ratio and ultrasound duration. Fourier transform infrared spectroscopy revealed that helical structures dominated in the composite hydrogels. Microstructure investigations showed that hydrogels formed the most porous structures at 50E:50G and 40E:60G mass ratios.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Article Food Science & Technology

Evaluation of the properties of whey protein films with modifications

Yun-peng Xu et al.

Summary: Whey protein concentrate (WPC) has been studied as a biodegradable packaging material, and in this study, different WPC films were evaluated through various modifications. The results showed that composite modifications improved the mechanical and barrier properties of the films, with physical modification combined with transglutaminase resulting in the best film-forming effect.

JOURNAL OF FOOD SCIENCE (2021)

Article Chemistry, Multidisciplinary

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Chun-Chi Chen et al.

Summary: The study investigated the effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins. Chymosin led to coagulation and decreased particle size of the casein micelles, as well as hydrolyzed beta-CN, kappa-CN, and alpha(s)-CN but not beta-LG. Additionally, it was found that chymosin hydrolyzed kappa-CN before beta-CN and alpha(s)-CN.

NANOMATERIALS (2021)

Article Engineering, Chemical

Ultrasound-Assisted Transglutaminase Catalysis of the Cross-Linking and Microstructure of αs-Casein, β-Casein and κ-Casein

Chun-Chi Chen et al.

Summary: The study showed that the comprehensive utilization of TGase and UT is a superior method for the polymerization of alpha(s)-casein, beta-casein, and kappa-casein.

PROCESSES (2021)

Article Food Science & Technology

Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins

Andrea B. Stefanovic et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Article Biochemical Research Methods

Systematic Evaluation of Protein Reduction and Alkylation Reveals Massive Unspecific Side Effects by Iodine-containing Reagents

Torsten Mueller et al.

MOLECULAR & CELLULAR PROTEOMICS (2017)

Review Food Science & Technology

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

Nassim Naderi et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Food Science & Technology

Enzymatic Modification of Milk Proteins for the Preparation of Low Fat Dahi

Mundakka Paramban Rahila et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)

Article Food Science & Technology

Effect of high pressure-assisted crosslinking of ovalbumin and egg white by transglutaminase on their potential allergenicity

Xiaojuan Ma et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Food Science & Technology

COAGULATION OF EGG WHITE OF SOFT-SHELL TURTLE (PELODISCUS SINENSIS) AT HIGH PRESSURE OR HIGH TEMPERATURE

Songming Zhu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

Article Chemistry, Applied

Microbial transglutaminase-mediated modification of ovalbumin

C. V. L. Giosafatto et al.

FOOD HYDROCOLLOIDS (2012)

Article Biochemistry & Molecular Biology

The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed Mutagenesis

Takayuki Ishimaru et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2011)

Article Food Science & Technology

Modulation of the thermal stability of β-lactoglobulin by transglutaminase treatment

Chuan-He Tang et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)

Article Food Science & Technology

Effect of soybean-to-water ratio and pH on pressurized soymilk properties

Ramamoorthi Lakshmanan et al.

JOURNAL OF FOOD SCIENCE (2006)

Review Food Science & Technology

Transglutaminase in dairy products: Chemistry, physics, applications

D Jaros et al.

JOURNAL OF TEXTURE STUDIES (2006)

Article Agriculture, Multidisciplinary

Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment

I Van der Plancken et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)