Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese
ABSTRACT: In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels to embed lutein, and the emulsion gels induced in different ways were used for the preparation of processed cheese. The...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223002448 |
| _version_ | 1797676355715858432 |
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| author | Hongjuan Li Yumeng Zhang Tingting Liu Leilei Zhang Mengfan Li Hongbo Li Dan Li Xiaopeng Wang Jinghua Yu |
| author_facet | Hongjuan Li Yumeng Zhang Tingting Liu Leilei Zhang Mengfan Li Hongbo Li Dan Li Xiaopeng Wang Jinghua Yu |
| author_sort | Hongjuan Li |
| collection | DOAJ |
| description | ABSTRACT: In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels to embed lutein, and the emulsion gels induced in different ways were used for the preparation of processed cheese. The protective effect of emulsion gels induced in different ways on lutein was investigated, and the stability of lutein in emulsion gels and processed cheese was analyzed. The results showed that the acidification rate of CA was higher than that of GDL, which was the key step in acid-induced gels, and that the difference in acidification rate led to differences in gel structure. Compared with the 2 acid inducers (GDL and CA), TG exhibited greater potential for forming gel structures with high strength. The TG-induced emulsion gels showed the best physical stability and the highest embedding efficiency for lutein. After heat treatment (85°C), the GDL-induced emulsion gels had higher retention rate of lutein and showed good thermal stability compared with the CA-induced emulsion gels. The processed cheese added with the TG-induced emulsion gel had higher hardness and springiness compared with the processed cheese added with the other 2 kinds of emulsion gels, whereas the processed cheese added with the CA-induced emulsion gel had a lower density of network structure, showing porosity and a larger aggregated structure, but the highest bioavailability of lutein. These results provide valuable information for the formation of cold-set emulsion gel and provide the possibility for the application of emulsion gel embedding active substances in processed cheese. |
| first_indexed | 2024-03-11T22:27:54Z |
| format | Article |
| id | doaj.art-712b83de83a4451b838ba14d6031a091 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-11T22:27:54Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-712b83de83a4451b838ba14d6031a0912023-09-24T05:13:34ZengElsevierJournal of Dairy Science0022-03022023-10-011061066356645Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheeseHongjuan Li0Yumeng Zhang1Tingting Liu2Leilei Zhang3Mengfan Li4Hongbo Li5Dan Li6Xiaopeng Wang7Jinghua Yu8State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, ChinaMiao Ke Landuo (Tianjin) Food Technology Co. Ltd., Tianjin Economic-Technological Development Area, Tianjin, 300462, ChinaHenan Huahuaniu Dairy Co. Ltd., Zhengzhou, 463514, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin Economic-Technological Development Area, Tianjin, 300457, China; Corresponding authorABSTRACT: In this study, transglutaminase (TG), glucono-δ-lactone (GDL), and citric acid (CA) were used to induce the formation of whey protein isolate (WPI)-milk fat emulsion gels to embed lutein, and the emulsion gels induced in different ways were used for the preparation of processed cheese. The protective effect of emulsion gels induced in different ways on lutein was investigated, and the stability of lutein in emulsion gels and processed cheese was analyzed. The results showed that the acidification rate of CA was higher than that of GDL, which was the key step in acid-induced gels, and that the difference in acidification rate led to differences in gel structure. Compared with the 2 acid inducers (GDL and CA), TG exhibited greater potential for forming gel structures with high strength. The TG-induced emulsion gels showed the best physical stability and the highest embedding efficiency for lutein. After heat treatment (85°C), the GDL-induced emulsion gels had higher retention rate of lutein and showed good thermal stability compared with the CA-induced emulsion gels. The processed cheese added with the TG-induced emulsion gel had higher hardness and springiness compared with the processed cheese added with the other 2 kinds of emulsion gels, whereas the processed cheese added with the CA-induced emulsion gel had a lower density of network structure, showing porosity and a larger aggregated structure, but the highest bioavailability of lutein. These results provide valuable information for the formation of cold-set emulsion gel and provide the possibility for the application of emulsion gel embedding active substances in processed cheese.http://www.sciencedirect.com/science/article/pii/S0022030223002448cold-set emulsion gelembeddingluteinprocessed cheese |
| spellingShingle | Hongjuan Li Yumeng Zhang Tingting Liu Leilei Zhang Mengfan Li Hongbo Li Dan Li Xiaopeng Wang Jinghua Yu Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese Journal of Dairy Science cold-set emulsion gel embedding lutein processed cheese |
| title | Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese |
| title_full | Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese |
| title_fullStr | Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese |
| title_full_unstemmed | Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese |
| title_short | Transglutaminase, glucono-δ-lactone, and citric acid–induced whey protein isolation–milk fat emulsion gel embedding lutein and its application in processed cheese |
| title_sort | transglutaminase glucono δ lactone and citric acid induced whey protein isolation milk fat emulsion gel embedding lutein and its application in processed cheese |
| topic | cold-set emulsion gel embedding lutein processed cheese |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223002448 |
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