Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles

Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles

There is a dogma within whey protein modification, which dictates the necessity of pretreatment to enzymatic cross-linking of β-lactoglobulin (β-Lg). Here microbial transglutaminase (MTG) cross-linked whey proteins and β-Lg effectively in 50 mM NaHCO3, pH 8.5, without pretreatment. Cross-linked β-Lg...

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Bibliographic Details
Main Authors: Mikkel Madsen, Sanaullah Khan, Sonja Kunstmann, Finn L. Aachmann, Richard Ipsen, Peter Westh, Cecilia Emanuelsson, Birte Svensson
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: Molecular Sciences
Subjects:
LC-MS/MS cross-link identification
Size exclusion chromatography
Dynamic light scattering
Far- and near-UV CD
Intrinsic and ANS fluorescence spectra
Molecular dynamics inter-residue distance analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S266656622200065X

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http://www.sciencedirect.com/science/article/pii/S266656622200065X

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