Interfacial Dilatational Properties of Milk Proteins Cross-Linked by Transglutaminase

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 3, 1998, Pages 884-890

  Færgemand, Merete ^a,b   Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Caseinate; Dilatational rheology; Protein(s); Transglutaminase; Lactoglobulin

Indexed keywords

EID: 0001102046     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970733b     Document Type: Article

References (25)

1. Adams, D. J.; Evans, M. T. A.; Mitchell, J. R.; Phillips, M. C.; Rees, P. M. Adsorption of lysozyme and some acetyl derivatives at the air-water interface. J. Polym. Sci.: Part C 1971, 34, 167-179.
2. Benjamins, J.; van Voorst Vader, F. The determination of the surface shear properties of adsorbed protein layers. Colloids Surf. 1992, 65, 161-174.
3. Benjamins, J.; Gagna, A.; Lucassen-Reynders, E. H. Viscoelastic properties of triacylgtycerol/water interfaces covered by proteins. Colloids Surf. A: Physicochem. Eng. Aspects 1996, 114, 245-254.
4. Cárdenas-Valera, A. E.; Bailey, A. I. The interfacial rheological behaviour of monolayers of PEO/PMMA graft copolymers spread at the air/water and oil/water interfaces. Colloids Surf. A: Physicochem. Eng. Aspects 1993, 79, 115-127.
5. Dickinson, E. Surface and emulsifying properties of caseins. J. Dairy Res. 1989, 56, 471-477.
6. Dickinson, E. An Introduction to Food Colloids; Oxford Science Publishers: Oxford, U.K., 1992.
7. Dickinson, E.; Murray, B. S.; Stainsby, G. Time-dependent surface viscosity of adsorbed films of casein + gelatin at the oil-water interface. J. Colloid Interface. Sci. 1985, 106, 259-262.
8. Dickinson, E.; Rolfe, S. E.; Dalgleish, D. G. Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface. Int. J. Biol. Macromol. 1990, 12, 189-194.
9. Færgemand, M.; Qvist, K. B. Transglutaminase: Effect on rheological properties, microstructure and permeability of set style acid milk gel. Food Hydrocolloids 1997, 11, 287-292.
10. Færgemand, M.; Murray, B. S.; Dickinson, E. Cross-linking of milk proteins with transglutaminase at the oil-water interface. J. Agric. Food Chem. 1997a, 45, 2514-2519.
11. 2+ independent microbial transglutaminase from Streptomyces lydicus. Food Hydrocolloids 1997b, 11, 19-25.
12. Folk, J. E.; Finlayson, J. S. The ∈-(γ-Glutamyl)lysine Cross-link and the Catalytic Role of Transglutaminases. Adv. Protein Chem. 1977, 31, 2-120.
13. Graham, D. E.; Phillips, M. C. Proteins at liquid interfaces. J. Colloid Interface Sci. 1979, 70, 403-414, 415-426, 427-439.
14. Graham, D. E.; Phillips, M. C. Proteins at liquid interfaces. J. Colloid Interface Sci. 1980, 76, 227-239.
15. Loglio, G.; Tesei, U.; Cini, R. Dilational properties of monolayers at the oil-air interface. J. Colloid Interface Sci. 1984, 100, 393-396.
16. Miller, R.; Wüstneck, R.; Kragel, J.; Kretzschmar, G. Dilational and shear rheology of adsorption layers at liquid interfaces. Colloids Surf. A 1996, 111, 75-118.
17. Murray, B. S. Equilibrium and dynamic surface pressure-area measurements on protein films at the air-water and oil-water interfaces. Colloids Surf. A 1997a, 125, 73-83.
18. Murray, B. S. Dynamics of proteins at air-water and oil-water interfaces using novel Langmuir trough methods. Prog. Colloid Polym. Sci. 1997b, 103, 41-50.
19. Murray, B. S.; Dickinson, E. Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants. Food Sci. Technol. Int. 1996, 2, 131-145.
20. Murray, B. S.; Nelson, P. V. A novel Langmuir trough for equilibrium and dynamic measurements on air-water and oil-water monolayers. Langmuir 1996, 12, 5973-5976.
21. Murray, B. S.; Ventura, A.; Lallemant, C. Dilational rheology of protein + nonionic surfactant films at air-water and oil-water interfaces. Colloids Surf. A 1998, in press.
22. Sakamoto, H.; Kumazawa, Y.; Motoki, M. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J. Food Sci. 1994, 59, 866-871.
23. Walstra, P. The role of proteins in the stabilisation of emulsions. In Gums and Stabilisers for the Food Industry; Phillips, G. O., Williams, P. A., Wedlock, D. J., Eds; IRL Press: Oxford, U.K., 1988.
24. Warburton, B. Interfacial rheology. Curr. Opin. Colloid. Interface Sci. 1996, 1, 481-486.
25. Williams A.; Prins, A. Comparison of the dilational behaviour of adsorbed milk proteins at the air-water and oil-water interface. Colloids Surf. A 1996, 114, 267-275.