Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels

Simple item page
dc.contributor.authorTang, Qien
dc.contributor.authorRoos, Yrjö H.en
dc.contributor.authorMiao, Songen
dc.contributor.funderChina Scholarship Councilen
dc.contributor.funderHorizon 2020en
dc.date.accessioned2023-12-01T10:25:20Z
dc.date.available2023-12-01T10:25:20Z
dc.date.issued2023-05-04en
dc.description.abstractIn recent years, various strategies have been introduced to partially substitute animal proteins with plant proteins. This study applied microbial transglutaminase (MTGase) to crosslink lentil protein isolate (LPI) and casein. The gel mixtures prepared using different LPI-casein ratios (4:0, 3:1, 2:2, 1:3, 0:4), and the structural, gelation characteristics of these hetero-mixtures were investigated. SDS-PAGE showed the bands of vicilins (∼50 kDa), and 11S acidic subunit (∼40 kDa) almost disappeared and partly 11S basic subunit (20 kDa) involved in the polymerization, whereas almost all the bonds of casein were involved in the MTGase-induced gelation process. With the increasing concentration of casein, LPI-casein binary gels presented enhanced mechanical textural properties (increased from 284.83 to 1128.33g of hardness), rheological properties (increased from 105.8 to 4405 Pa of storage modulus), water holding capacity (increased from 63.86 to 98.82%) and more homogeneous and compact microstructural properties (CLSM, SEM) as a result of homologous and heterologous crosslinking mediated by MTGase. Interestingly, gels prepared by partial casein replacement (by 25% LPI) had similar textural, water holding capacity, and microstructural properties to those prepared by casein-alone gels, demonstrating the possibility of successfully replacing casein with 25% LPI in MTGase induced system. This study presents a new interaction strategy mediated by MTGase for LPI and casein binary system to greatly enhance their gelation performance, as well as the potential of LPI in substitute dairy to formulate diversified food products.en
dc.description.sponsorshipChina Scholarship Council (No. 201908320414)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid108838en
dc.identifier.citationTang, Q., Roos, Y.H. and Miao, S. (2023) ‘Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels’, Food Hydrocolloids, 143, 108838 (9 pp). https://doi.org/10.1016/j.foodhyd.2023.108838.en
dc.identifier.doi10.1016/j.foodhyd.2023.108838en
dc.identifier.endpage9en
dc.identifier.issn0268-005Xen
dc.identifier.journaltitleFood Hydrocolloidsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/15285
dc.identifier.volume143en
dc.language.isoenen
dc.relation.ispartofFood Hydrocolloidsen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/862957/EU/Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta/SMART PROTEINen
dc.relation.urihttps://doi.org/10.1016/j.foodhyd.2023.108838en
dc.rights© 2023 Published by Elsevier Ltd. © This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectLentil proteinen
dc.subjectCaseinen
dc.subjectMTGaseen
dc.subjectBinary gelen
dc.subjectGelation propertyen
dc.titleEffect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gelsen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume143en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Effect of microbial transglutaminase.pdf
Size:
1.4 MB
Format:
Adobe Portable Document Format
Description:
Accepted version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles