The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties

International Journal of Dairy Technology

Volumn 67, Issue 1, 2014, Pages 110-116

  Song, Chun Li ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Caseinate; Cross linking; Functional property; Oligochitosan; Transglutaminase

Indexed keywords

EID: 84892435740     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12091     Document Type: Article

References (42)

1. Aberg C M, Chen T, Olumide A, Raghavan S R and Payne G F (2004) Enzymatic grafting of peptides from casein hydrolysate to chitosan. Potential for value-added byproducts from food-processing wastes. Journal of Agricultural and Food Chemistry 52 788-793.
2. Ahn H J, Kim J H and Ng P K W (2005) Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase. Journal of Food Science 70 c380-c386.
3. Anghileri A, Lantto R, Kruus K, Arosio C and Freddi G (2007) Tyrosinase-catalyzed grafting of sericin peptides onto chitosan and production of protein-polysaccharide bioconjugates. Journal of Biotechnology 127 508-519.
4. Anumula K R (1994) Quantitative determination of monosaccharides in glycoproteins by high-performance liquid chromatography with highly sensitive fluorescence detection. Analytical Biochemistry 220 275-283.
5. Babiker E E, Hiroyuki A, Matsudomi N, Iwata H, Ogawa T, Bando N and Kato A (1998) Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy protein. Journal of Agricultural and Food Chemistry 46 866-871.
6. Batista M K S, Pinto L F, Gomes C A R and Gomes P (2006) Novel highly-soluble peptide-chitosan polymers: chemical synthesis and spectral characterization. Carbohydrate Polymers 64 299-305.
7. Brands C M J, Alink G M, van Boekel M A J S and Jongen W M F (2000) Mutagenicity of heated sugar-casein systems: effect of the Maillard reaction. Journal of Agricultural and Food Chemistry 48 2271-2275.
8. Chin K B, Go M Y and Xiong Y L (2009) Effect of soy protein substitution for sodium caseinate on the transglutaminase-induced cold and thermal gelation of myofibrillar protein. Food Research International 42 941-948.
9. Clare D A, Gharst G and Sanders T H (2007) Transglutaminase polymerization of peanut proteins. Journal of Agricultural and Food Chemistry 55 432-438.
10. Colas B, Caer D and Fournier E (1993) Transglutaminase-catalyzed glycosylation of vegetable proteins. Effect on solubility of pea legumin and wheat gliadins. Journal of Agricultural and Food Chemistry 41 1811-1815.
11. De Sá E M F and Bordignon-Luiz M T (2010) The effect of transglutaminase on the properties of milk gels and processed cheese. International Journal of Dairy Technology 63 243-251.
12. De-Jong G A H and Koppelman S J (2002) Transglutaminase catalyzed reactions: impact on food applications. Journal of Food Science 67 2798-2806.
13. Diftis N and Kiosseoglou V (2003) Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose. Food Chemistry 81 1-6.
14. El-Saharty Y S and Bary A A (2002) High-performance liquid chromatographic determination of neutraceuticals, glucosamine sulphate and chitosan, in raw materials and dosage forms. Analytica Chimica Acta 462 125-131.
15. Flanagan J and Singh H (2006) Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase. Journal of Agricultural and Food Chemistry 54 7305-7310.
16. Hassan A B, Osman G A and Babiker E E (2007) Effect of chymotrypsin digestion followed by polysaccharide conjugation or transglutaminase treatment on functional properties of millet proteins. Food Chemistry 102 257-262.
17. Hayakawa S and Nakai S (1985) Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. Journal of Food Science 50 486-491.
18. Hiller B and Lorenzen P C (2008) Surface hydrophobicity of physicochemically and enzymatically treated milk proteins in relation to techno-functional properties. Journal of Agricultural and Food Chemistry 56 461-468.
19. Ionescu A, Aprodu I, Darabǎ A and Pornealǎ L (2008) The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Science 79 278-284.
20. Jiang S J and Zhao X H (2010) Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products. European Food Research and Technology 231 679-689.
21. Jiang S J and Zhao X H (2011) Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product. International Dairy Journal 21 198-205.
22. Jung J and Wicker L (2012) Laccase mediated conjugation of heat treated β-lactoglobulin and sugar beet pectin. Carbohydrate Polymers 89 1244-1249.
23. Kolodziejska I, Piotrowska B, Bulge M and Tylingo R (2006) Effect of transglutaminase and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide on the solubility of fish gelatin-chitosan films. Carbohydrate Polymers 65 404-409.
24. Lorenzen P C (2000) Techno-functional properties of transglutaminase-treated milk proteins. Milchwissenschaft 55 667-670.
25. Lorenzen P C (2007) Effects of varying time/temperature-conditions of preheating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients. Food Research International 40 700-708.
26. Marciniak-Darmochwal K and Kostyra H (2009) Influence of nonenzymatic glycosylation (glycation) of pea protein (pisum sativum) on their susceptibility to enzymatic hydrolysis. Journal of Food Biochemistry 33 506-521.
27. Martins S I F S, Jongen W M F and van Boekel M A J S (2001) A review of Maillard reaction in food and implications to kinetic modeling. Trends in Food Science and Technology 11 364-373.
28. Matemu A O, Kayahara H, Murasawa H and Nakamura S (2009) Importance of size and charge of carbohydrate chains in the preparation of functional glycoproteins with excellent emulsifying properties from tofu whey. Food Chemistry 114 1328-1334.
29. Mu L X, Zhao H F, Zhao M M, Cui C and Liu L Y (2011) Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech Journal of Food Sciences 29 129-136.
30. Oh S, Catignani G L and Swaisgood H E (1993) Characteristics of an immobilized form of transglutaminase: a possible increase in substrate specificity by selective interaction with a protein spacer. Journal of Agricultural and Food Chemistry 41 1337-1342.
31. Saetae D, Kleekayai T, Jayasena V and Suntornsuk W (2011) Functional properties of protein isolate obtained from physic nut (Jatropha curcas L) seed cake. Food Science and Biotechnology 20 29-37.
32. Saio K, Nikkuni I, Ando Y, Otsuru M, Terauchi Y and Kito M (1980) Soybean quality changes during model storage studies. Cereal Chemistry 57 77-82.
33. Tang C H, Sun X, Yin S W and Ma C Y (2008) Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: influence on the functional properties and in vitro digestibility. Food Research International 41 941-947.
34. van Teeffelen A M M, Broersen K and de-Jongh H H J (2005) Glucosylation of β-lactoglobulin lowers the heat capacity change of unfolding; a unique way to affect protein thermodynamics. Protein Science 14 2187-2194.
35. Thomas M E C, Scher J, Desobry-Banon S and Desobry S (2004) Milk powders ageing: effect on physical and functional properties. Critical Reviews in Food Science and Nutrition 44 297-322.
36. Wang J S, Zhao M M, Yang X Q, Jiang Y M and Chun C (2007) Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction. Food Hydrocolloids 21 174-179.
37. Wooster T J and Augustin M A (2007) Rheology of whey protein-dextran conjugate films at the air/water interface. Food Hydrocolloids 21 1072-1080.
38. Yadav M P, Parris N, Johnston D B, Onwulata C I and Hicks K B (2010) Corn fiber gum and milk protein conjugates with improved emulsion stability. Carbohydrate Polymers 81 476-483.
39. Yan S C B and Wold F (1984) Neoglycoproteins: in vitro introduction of glycosyl units at glutamines in β-casein using transglutaminase. Biochemistry 23 3759-3765.
40. Yüksel Z and Erdem Y (2010) The influence of transglutaminase treatment on functional properties of set yoghurt. International Journal of Dairy Technology 63 86-97.
41. Zacharius R M, Zell T E, Morrison J H and Woodlock J J (1969) Glycoprotein staining following electrophoresis on acrylamide gel. Analytical Biochemistry 30 148-152.
42. Zhang Y N, Liu N and Zhao X H (2011) A study on the preparation and some functional properties of a cross-linked casein-gelatin composite by a microbial transglutaminase. International Journal of Food Science and Technology 46 2641-2647.