Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins

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• 作者：Min Yang ; Ying Shi ; Qi Liang
• 关键词：Microbial transglutaminases ; Crosslinking ; Yak caseins ; Cow caseins ; Functional properties
• 刊名：Dairy Science & Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：96
• 期：1
• 页码：39-51
• 全文大小：1,453 KB
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• 作者单位：Min Yang (1) (2)
  Ying Shi (2) (3)
  Qi Liang (2) (3)
  
  1. College of Science, Gansu Agricultural University, Lanzhou, China
  2. Functional Dairy Product Engineering Lab of Gansu Province, Lanzhou, China
  3. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
  
• 刊物主题：Food Science; Agriculture; Microbiology;
• 出版者：Springer Paris
• ISSN：1958-5594

文摘

Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na+, Ca2+, and Mg2+. The results showed that the crosslinking degree of yak and cow caseins differed at the same mTGase concentration, but the change in functional properties of cow and yak caseins was similar. After mTGase crosslinking, the solubility of caseins decreased, while the emulsifying properties increased because of casein polymerization. MTGase crosslinking was very effective in improving water and oil absorption properties, stability in the presence of Na+, Ca2+, and Mg2+, and foaming activity, but did not affect the foam stability of cow acid caseins (caseins content of 94.22 %, w/w) and yak acid caseins (caseins content of 94.28%, w/w). The results could be used as a reference for selecting the proper modification method to improve the predetermined functional properties of caseins according to industrial processing requirements.