A novel process to efficiently form transglutaminase-set soy protein isolate-stabilized emulsion gels

LWT

Volumn 53, Issue 1, 2013, Pages 15-21

  Tang, Chuan he ^a   Yang, Miao ^a   Liu, Fu ^a   Chen, Zhong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Cold gelation; Microbial transglutaminase (MTGase); Protein stabilized emulsion gel; Soy protein isolate

Indexed keywords

DROPS; GELATION; GELS; STIFFNESS; STIFFNESS MATRIX;

COLD GELATION; EMULSION GEL; ENZYME CONCENTRATIONS; GEL STIFFNESS; MICROBIAL TRANSGLUTAMINASE; NOVEL PROCESS; PROTEIN-STABILIZED EMULSION GEL; SOY PROTEIN ISOLATES; TRANSGLUTAMINASES;

EMULSIFICATION;

GLYCINE MAX;

EID: 84876697346     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.03.002     Document Type: Article

References (22)

1. Chanyongvorakul Y., Matsumura Y., Sawa A., Nio N., Mori T. Polymerization of β-lactoglobulin and bovine serum albumin at oil-water interfaces in emulsions by transglutaminase. Food Hydrocolloids 1997, 11:449-455.
2. Chen J., Dickinson E. Viscoelastic properties of protein-stabilized emulsions: effect of protein-surfactant interactions. Journal of Agricultural and Food Chemistry 1998, 46:91-97.
3. Chen J., Dickinson E. Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies 1998, 29:285-304.
4. Chen J., Dickinson E. Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels. Colloids and Surfaces B: Biointerfaces 1999, 12:373-381.
5. Chen J., Dickinson E., Langton M., Hermansson A.-M. Mechanical properties and microstructure of heat-set whey protein emulsion gels: effect of emulsifiers. LWT-Food Science and Technology 2000, 33:299-307.
6. Chen L., Remondetto G.E., Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends in Food Science & Technology 2006, 17:272-283.
7. Dickinson E. Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids 2012, 28:224-241.
8. Dickinson E., Yamamoto Y. Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase. Journal of Agricultural and Food Chemistry 1996, 44:1371-1377.
9. Faergemand M., Jeanette O., Karsten B.Q. Emulsifying properties of milk proteins cross-linked with microbial transglutaminase. International Dairy Journal 1998, 8:715-723.
10. Hu X., Xu X., Fan J.-F., Cheng Y.-Q., Li L. Functional properties of microbial transglutaminase modified soybean glycinin and β-conglycinin. International Journal of Food Engineering 2011, 7. art. no. 4.
11. Kang Y.N., Kim H., Shin W.S., Woo G., Moon T.W. Effect of disulfide bond reduction on bovine serum albumin-stabilized emulsion gel formed by microbial transglutaminase. Journal of Food Science 2003, 68:2215-2220.
12. Lee H.A., Choi S.J., Moon T.W. Characteristics of sodium caseinate- and soy protein isolate-stabilized emulsion-gels formed by microbial transglutaminase. Journal of Food Science 2006, 71:C352-C357.
13. Liang L., Sok Line C.L., Remondetto G.E., Subirade M. Invitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels. International Dairy Journal 2010, 20:176-181.
14. Matsumura Y., Kang H.-J., Sakamoto H., Motoki M., Mori T. Filler effects of oil droplets on the viscoelastic properties of emulsion gels. Food Hydrocolloids 1993, 7:227-240.
15. Nio N., Motoki M., Takinami K. Gelation of protein emulsion by transglutaminase. Agricultural and Biological Chemistry 1986, 50:1409-1412.
16. 2, glucono-δ-lactone (GDL), and transglutaminase: Influence of thermal treatments before and/or after emulsification. Journal of Agricultural and Food Chemistry 2011, 59:4071-4077.
17. Tang C.H., Liu F. Cold, gel-like soy protein emulsions by microfludization: emulsion characteristics, rheological and microstructural properties, and gelling mechanism. Food Hydrocolloids 2013, 30:61-72.
18. Tang C.H., Wu H., Chen Z., Yang X.Q. Formation and gel properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase. Food Research International 2006, 39:87-97.
19. Tang C.H., Wu H., Yu H.P., Li L., Chen Z., Yang X.Q. Coagulation and gelation of soy protein isolates induced by microbial transglutaminase. Journal of Food Biochemistry 2006, 30:35-55.
20. Tang C.H., Yang M., Liu F., Chen Z. Stirring greatly improves transglutaminase-induced gelation of soy protein-stabilized emulsions. LWT-Food Science and Technology 2013, 51:120-128.
21. Velikov K.P., Pelan E. Colloidal delivery systems for micronutrients and nutraceuticals. Soft Matter 2008, 4:1964-1980.
22. Yang M., Liu F., Tang C.H. Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels. Food Research International 2011, 10.1016/j.foodres.2011.11.012.