Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 72-81

  Agyare, Kingsley K ^a   Addo, Kwaku ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsifying properties; Foaming properties; Hydrolyzed wheat gluten; Microbial transglutaminase

Indexed keywords

AIR; EMULSIFICATION; FOOD PROCESSING; HYDROLYSIS; IONIC STRENGTH; PEPTIDES; PHASE INTERFACES;

DEGREE OF HYDROLYSIS; EMULSIFYING PROPERTY; FOAM DRAINAGE; FOAMING CAPACITIES; FOAMING PROPERTIES; HYDROLYZED WHEAT GLUTEN; MICROBIAL TRANSGLUTAMINASE; PROCESSING CONDITION; TRANSGLUTAMINASES; WHEAT GLUTEN;

SODIUM CHLORIDE;

TRITICUM AESTIVUM;

EID: 47849090249     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.11.012     Document Type: Article

References (49)

1. AACC. Approved methods of the American Association of Cereal Chemists (AACC). 10th ed. (2000), American Association of Cereal Chemists, St. Paul, MN
2. Adler-Nissen J. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry 27 (1979) 1256-1262
3. Agyare K.K., Xiong Y.L., and Addo K. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate. Food Chemistry 107 3 (2008) 1131-1137
4. Akintayo E.T., Oshodi A.A., and Esuoso K.O. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chemistry 66 1 (1999) 51-56
5. Ando H., Adachi M., Umeda K., Matsuura A., Nonaka M., Uchio R., et al. Purification and characteristics of a novel transglutaminase derived from microorganism. Agricultural and Biological Chemistry 53 (1989) 2613-2617
6. AOAC. Official methods of analysis of Association of Official Analytical Chemists (AOAC) International. 18th ed. (2005), Association of Official Analytical Chemists International, Gaithersburg, MD
7. Babiker E.E., Fujisawa N., Matsudomi N., and Kato A. Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment. Journal of Agricultural and Food Chemistry 44 (1996) 3746-3750
8. Bérot S., Popineau Y., Compoint J.-P., Blassel C., and Chaufer B. Ultrafiltration to fractionate wheat polypeptides. Journal of Chromatography B 753 (2001) 29-35
9. Caessens P.W.J.R., Gruppen H., Slangen C.J., Visser S., and Voragen A.G.J. Functionality of β-casein peptides: Importance of amphipathicity for emulsion-stabilizing properties. Journal of Agricultural and Food Chemistry 47 (1999) 1856-1862
10. Damodaran S. Protein stabilization of emulsions and foams. Journal of Food Science 70 3 (2005) R54-R66
11. Das K.P., and Kinsella J.E. Droplet size and coalescence stability of whey protein stabilized milkfat peanut oil emulsions. Journal of Food Science 58 2 (1993) 439-444
12. De Jong G.A.H., and Koppelman S.J. Transglutaminase catalyzed reactions: Impact on food applications. Journal of Food Science 67 (2002) 2798-2806
13. Demetriades K., Coupland J.N., and McClements D.J. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. Journal of Food Science 62 (1997) 342-347
14. Dickinson E. Adsorbed protein layers at fluid interfaces: Interactions, structure and surface rheology. Colloids and Surfaces B-Biointerfaces 15 (1999) 161-176
15. Fasina O.O., Hallman H., Craig-Schmidt M., and Clements C. Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition. Journal of the American Oil Chemists Society 83 10 (2006) 899-903
16. Foegeding E.A., Luck P.J., and Davis J.P. Factors determining the physical properties of protein foams. Food Hydrocolloids 20 2-3 (2006) 284-292
17. Gontard N., and Ring S. Edible wheat gluten film: Influence of water content on glass transition temperature. Journal of Agricultural and Food Chemistry 44 (1996) 3474-3479
18. Gornall A.G., Bardawill C.J., and David M.M. Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry 177 (1949) 751-766
19. Hammershoj M., Prins A., and Qvist K.B. Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour. Journal of the Science of Food and Agriculture 79 (1999) 859-868
20. Hayakawa S., and Nakai S. Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. Journal of Food Science 50 (1985) 486-491
21. Janssen F.W., de-Baaij J.A., and Hagele G.H. Heat-treated meat-products: Detection of modified gluten by SDS-electrophoresis, western-blotting and immunochemical staining. Fleischwirtschaft 74 2 (1994) 168-170 176-178
22. Kato A., and Nakai S. Hydrophobic determination by a fluorescence probe method and its correlation with surface properties of proteins. Biochimica et Biophysica Acta 624 (1980) 13-20
23. Kato A., Shimokawa K., and Kobayashi K. Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation. Journal of Agricultural and Food Chemistry 39 (1991) 1053-1056
24. Kobayashi M., and Chiba Y. Water-soluble carbodiimide for the fluorescent measurement of the carboxyl group produced by enzyme reactions. Analytical Biochemistry 219 (1994) 189-194
25. Krull L.H., and Wall J.S. Synthetic polypeptides containing side-chain amide groups. Biochemistry 5 (1966) 1521-1527
26. Kuraishi C., Yamazaki K., and Susa Y. Transglutaminase: Its utilization in the food industry. Food Research International 17 (2001) 221-246
27. Linarès E., Larré C., Lemeste M., and Popineau Y. Emulsifying and foaming properties of gluten hydrolysate with an increasing degree of hydrolysis: Role of soluble and insoluble fractions. Cereal Chemistry 77 4 (2000) 414-420
28. Linarès E., Larré C., and Popineau Y. Freeze- or spray-dried gluten hydrolysates. 1. Biochemical and emulsifying properties as a function of drying process. Journal of Food Engineering 48 2 (2001) 127-135
29. McClements D.J. Food emulsions: Principles, practice, and techniques (1999), CRC Press, Boca Raton, FL (pp. 39-232)
30. Mimouni B., Azanza J.L., and Raymond J. Influence of double enzymic hydrolysis on gluten functionality. Journal of the Science of Food and Agriculture 79 (1999) 1048-1053
31. Mimouni B., Raymond J., Merle-Desnoyers A.M., Azanza J.L., and Ducastaing A. Combined acid deamidation and enzymic hydrolysis for improvement of the functional properties of wheat gluten. Journal of Cereal Science 21 (1994) 153-165
32. Motoi H., Fukudome S., and Urabe I. Continuous production of wheat gluten peptide with foaming properties using immobilized enzymes. European Food Research and Technology 219 (2004) 522-528
33. Narayana K., and Narasinga Rao M.S. Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science 40 (1982) 1534-1538
34. Pandolfe W.D. Effect of dispersed and continuous phase viscosity on droplet size of emulsions generated by homogenization. Journal of Dispersion Science and Technology 2 4 (1981) 459-474
35. Pearce K.N., and Kinsella J.E. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26 (1978) 716-723
36. Phillips M.C. Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams. Food Technology 35 (1981) 50-57
37. Popineau Y., Huchet B., Larré C., and Bérot S. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science 35 (2002) 327-335
38. Popineau Y., Masson P., Pineau F., and Guary J.C. Limited hydrolysis of gamma-type gliadin by chymotrypsin: Isolation of specific sequence domains. Lebensmittel-Wissenschaft und-Technologie 22 (1990) 157-163
39. Popineau Y., Pineau F., Evon P., and Bérot S. Influence of pH and salt concentration on the emulsifying properties of native wheat gliadins and their chhymotryptic hydrolysates. Nahrung 43 6 (1999) 361-367
40. Sathe S.K., Deshpande S.S., and Salunkhe D.K. Functional properties of winged bean [Psophocarpus tetragonolobus (L.) DC] proteins. Journal of Food Science 47 (1982) 503-509
41. Shewry P.R., Napier J.A., and Tatham A.S. Seed storage proteins: Structures and biosynthesis. The Plant Cell 7 (1995) 945-956
42. Sze-Tao K.W.C., and Sathe S.K. Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolates. Food Chemistry 69 (2000) 153-160
43. Wang J., Zhao M., Yang X., and Jiang Y. Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science 44 (2006) 93-100
44. Wieser H. Chemistry of gluten proteins. Food Microbiology 24 (2007) 115-119
45. Wilde P.J., and Clark D.C. Foam formation and stability. In: Hall G.M. (Ed). Methods of testing protein functionality (1996), Blackie Academic and Professional, London, UK 110-152
46. Yokoyama K., Nio N., and Kikuchi Y. Properties and applications of microbial transglutaminase. Applied Microbiology and Biotechnology 64 4 (2004) 447-454
47. Yu M.A., and Damodaran S. Kinetics of protein foam destabilization: Evaluation of a method using bovine serum albumin. Journal of Agricultural and Food Chemistry 39 (1991) 1555-1562
48. Yu M.A., and Damodaran S. Kinetics of destabilization of soy protein foams. Journal of Agricultural and Food Chemistry 39 (1991) 1563-1567
49. Zhu H., and Damodaran S. Proteose peptones and physical factors affect foaming properties of whey protein isolate. Journal of Food Science 59 3 (1994) 554-560