Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Clare, Debra A ^a   Daubert, Christopher R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Emulsions; Enzyme modification; Heat stability; Rheology; Transglutaminase; Whey protein

Indexed keywords

MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WATER; WHEY PROTEIN;

ARTICLE; CATALYSIS; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; GEL; HEAT; METABOLISM; METHODOLOGY; PARTICLE SIZE; PH; SOLUTION AND SOLUBILITY; VISCOSITY;

CATALYSIS; EMULSIONS; FOOD HANDLING; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PARTICLE SIZE; RHEOLOGY; SOLUTIONS; TRANSGLUTAMINASES; VISCOSITY; WATER;

EID: 79955612452     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02128.x     Document Type: Article

References (42)

1. Abourmahmoud R, Savello P. 1990. Crosslinking of whey protein by transglutaminase. J Dairy Sci 73:256-63.
2. Chanyongvorakul Y, Matsmura Y, Nonaka M, Motoki M, Mori T. 1995. Physical properties of soy bean and broad bean 11S globulin gels formed by transglutaminase reaction. J Food Sci 60:483-8.
3. Church FC, Swaisgood HE, Catignani GL. 1983. Spectrophotometric assay using o-phthaldehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66:1219-27.
4. Clare, DA, Daubert, CR. 2010. Transglutaminase catalysis of modified whey protein dispersions. J Food Sci 75:C369-C377.
5. Clare DA, Gharst, G, Sanders TH. 2007a. Transglutaminase polymerization of peanut proteins. J Agric Food Chem 55:432-8.
6. Clare DA, Lillard SJ, Ramsy SR Amato PM, Daubert CR. 2007b. Calcium effects on the functionality of a modified whey protein ingredient. J Agric Food Chem 55:10932-40.
7. Clare DA, Gharst G, Maleki SJ, Sanders TH. 2008. The effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein. J Agric Food Chem 56:10913-21.
8. Cramp G, Kwanyuen P, Daubert C. 2008. Molecular interactions and functionality of a cold-gelling soy protein isolate. J Food Sci 73:E16-E24.
9. Demetriades K, McClements DJ. 1999. Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyte. J Food Sci 64:206-10.
10. Eissa AS, Khan SA. 2006. Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme. Food Hydrocol 20:543-7.
11. Eissa AS, Bisram S, Khan SA. 2004. Polymerization and gelation of whey protein isolates at low ph using transglutaminase enzyme. J Agric Food Chem 52:4456-64.
12. +2: independent microbial transglutaminase fromStreptomyces lydicus. Food Hydrocol 11:19-25.
13. Faergemand M, Otte J, Qvist KB. 1998. Emulsifying properties of milk protein cross-linked with microbial transglutaminase. Int Dairy J 8:715-23.
14. Firebaugh JD. 2004. Characterization and application of a derivatized whey ingredient [MSc thesis], NC State Univ. Available from.
15. Firebaugh JD, Daubert CR. 2005. Emulsifying and foaming properties of a derivitized whey protein ingredient. Int J Food Prop 8:243-53.
16. Folk JE, Chung SI. 1985. Transglutaminases. Methods Enzym 113:358-75.
17. Gharst G, Clare DA, Davis JP, Sanders TH. 2007. The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions. J Food Sci 72:C369-375.
18. Hudson HM, Daubert CR, Foegeding EA 2000. Rheological and physical properties of derivitized whey protein isolate powders. J Agric Food Chem 48:3112-9.
19. Hudson HM, Daubert CR, Foegeding EA, inventors; NC State Univ., assignee. 2001 Jul 17. Thermal and pH stable protein thickening agent and method of making the same. U.S. patent 6261624.
20. Kurthe L, Rogers PJ. 1984. Transglutaminase catalyzed cross-linking of myosin to soya protein, casein, and gluten. J Food Sci 49:573-6.
21. Larre C, Chiarello M, Blanloeil Y, Chenu M, Gueguen J. 1994. Gliadin modifications catalyzed by guinea pig liver transglutaminase. J Food Biochem 17:267-82.
22. Lillard JS, Clare DA, Daubert CR. 2009. Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. J Dairy Sci 92:35-48.
23. Lorenzen PC. 2000. Techno-functional properties of transglutaminase-treated milk proteins. Milchwissenschaft Milk Sci Int 55:667-70.
24. Lorenzen PC. 2007. Effects of varying time/temperature conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy products. Food Res Int 40:700-8.
25. Monahan FJ, German JB, Kinsella JE. 1995. Effect of pH and temperature on protein unfolding and thiol-disulfide interchange reactions during heat-induced gelation of whey proteins. J Agric Food Chem 43:46-52.
26. Motoki M, Seguro K. 1998. Transglutaminase and its use in food processing. Trends Food Sci Technol 9:204-10.
27. s1-casein by transglutaminase. Agric Biol Chem 50:3025-30.
28. Mudgal P, Daubert CR, Clare DA, Foegeding EA. 2011. Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin. J Agric Food Chem 59:1491-7.
29. ++- independent transglutaminase derived from microorganisms. Agric Biol Chem 53:2619-23.
30. Nonaka M, Toiguchi S, Sakamoto H, Kawajiri H, Soeda T, Motoki M. 1994. Changes caused by microbial transglutaminase on physical properties of thermally induced soy protein gels. Food Hydrocoll 8:1-8.
31. O'Sullivan MM, Kelly AL, Fox PF. 2002. Effect of transglutaminase on the heat stability of milk: a possible mechanism. J Dairy Sci 85:1-7.
32. Rao MA. 1999. Rheology of fluid and semisolid foods: principles and applications. Gaithersburg, Md. Aspen Publishers Inc. p 331-5.
33. Resch JJ, Daubert CR. 2002. Rheological and physiochemical properties of derivatized whey protein concentrate powders. Int J Food Prop 5:419-34.
34. Rodriguez-Nogales JM. 2006. Effect of preheat treatment on the transglutaminase-catalyzed cross-linking on goat milk protein. Process Biochem 41:430-7.
35. Saguer E, Fort N, Parés D, Toldrà M, Carretero C. 2007. Improvement of gelling properties of porcine blood plasma using microbial transglutaminase. Food Chem 101:49-56.
36. Sharma R, Zakora M, Qvist KB. 2002. Characteristics of oil-water emulsions stabilized by an industrial α-lactalbumin concentrate, cross-linked before and after emulsification, by transglutaminase. Food Chem 79:493-500.
37. Siu NC, Ma C-Y, Mock W-Y, Mine Y. 2002. Functional properties of oat globulin modified by calcium-independent microbial transglutaminase. J Agric Food Chem 50:2666-72.
38. Soeda T. 2003. Effects of microbial transglutaminase for gelation of soy protein isolate during cold storage. Food Sci Technol Res 9:165-169.
39. Stevens R, Stevens L, Price NC. 1983. The stabilities of various thiol compounds used in protein purifications. Biochem Edu 11(2):70.
40. Takinami K, Nio N, Motoki M. 1984. Functional properties of food proteins polymerized by transglutaminase. Agric Biol Chem 48:1257-61.
41. Truong VD, Clare DA, Catignani GL, Swaisgood HE. 2004. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. J Agric Food Chem 52:1170-6.
42. Wilcox CP, Swaisgood HE. 2002. Modification of the rheological properties of whey protein isolate through the use of an immobilized microbial transglutaminase. J Agric Food Chem 50:5546-51. Available from.