Reference : Effects of high hydrostatic pressure and microbial transglutaminase treatment on stru...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/250933
Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein
English
Zhao, Zhongkai mailto [Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China, University of Liège, Gembloux Agro-Bio Tech, Laboratory of Biomass and Green Technologies, Passage des Déportés, 2, Gembloux, 5030, Belgium]
Mu, T.-H. [Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China]
Zhang, M. [Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193, China]
Richel, Aurore mailto [Université de Liège - ULiège > Département GxABT > SMARTECH >]
2019
LWT - Food Science and Technology
Elsevier
115
Yes (verified by ORBi)
0023-6438
1096-1127
United States
[en] Enzymatic catalysis ; High pressure treatment ; Ipomoea batatas (L.) Lam ; Low field NMR ; Structure ; Texture ; Amino acids ; Catalysis ; Covalent bonds ; Gelation ; Hydraulics ; Hydrostatic pressure ; Molecular structure ; Particle size ; Proteins ; Structure (composition) ; Sulfur compounds ; Textures ; High hydrostatic pressure ; High pressure treatments ; Low-field NMR ; Microbial transglutaminase ; Microbial transglutaminase (mTGase) ; Sweet potato proteins ; Tellurium compounds
[en] The effects of high hydrostatic pressure (HHP) combined with microbial transglutaminase (MTGase) on the structure and gelation properties of sweet potato protein (SPP) were investigated. MTGase induced the formation of high molecular mass aggregates of SPP by the inter-molecular cross-linking. The average particle size of SPP increased by HHP at 250–550 MPa, being increased from 249.5 nm (0.1 MPa) to 270.2 nm (550 MPa). While it was decreased by the subsequent MTGase catalysis that showed the lowest value of 200.3 nm at 550 MPa, indicating the formation of intra-molecular linkages. The amount of sulfhydryl groups and thermal denaturation temperature were increased by HHP and MTGase, with the highest value of 3.5 μmol/g protein and 80.4 °C in MTGase catalyzed SPP with 400 MPa pretreatment. Textural properties of the gels made from HHP treated SPP or those with further MTGase catalysis were both enhanced due to the covalent linkage of disulfide bonds (-S-S-) and ε-(γ-glutaminyl) lysine isopeptide bonds. In addition, low-field NMR results showed an increase in corresponding area fractions of A2b and A21, being attributed to more bound or immobilized water fractions were trapped in the SPP gel matrix. © 2019
Earmarked Fund for China Agriculture Research System: CARS-10-B21National Key Research and Development Program of China Stem Cell and Translational Research: 2016YFE0133600
http://hdl.handle.net/2268/250933
10.1016/j.lwt.2019.108436

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