Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels |
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| Affiliation: | 1. Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, Bergstraße 120, D-01069 Dresden, Germany;2. Department of Chemistry and Food Chemistry, Technische Universität Dresden, Bergstraße 66, D-01069 Dresden, Germany;1. Department of Food Technology, Universidade Federal de Viçosa (UFV) Avenida P. H. Rolfs, Viçosa, MG, 36570-900, Brazil;2. Department of Food Science, School of Food Engineering, Universidade de Campinas (Unicamp) Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil;3. Center of Natural Sciences, Universidade Federal de São Carlos (UFSCar), Buri, SP, 18290-000, Brazil;4. STLO, Agrocampus Ouest, UMR1253, INRA, 65 rue de Saint Brieuc, 35042, Rennes, France;5. Department of Physics, Universidade Federal de Viçosa (UFV) Avenida P. H. Rolfs, Viçosa, MG, 36570-900, Brazil;1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China;1. Young Researchers and Elites Club,Lahijan Branch, Islamic Azad University, Lahijan, Iran;2. Département de Génie des Procédés Industriels, laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Université de Technologie de Compiègne, Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France;3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;4. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany;5. Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Macdonald Campus, McGill University, Ste-Anne de Bellevue, Quebec, Canada;6. Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran;1. Leibniz-Institut für Polymerforschung Dresden e.V., Hohe Straße 6, 01069 Dresden, Germany;2. Technische Universität Dresden, School of Science, 01062 Dresden, Germany;3. Technische Universität Dresden, Chair of Food Engineering, 01062 Dresden, Germany |
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| Abstract: | Acid casein in phosphate buffer was used as a simplified substrate for cross-linking experiments with microbial transglutaminase. The importance of the intensity of enzyme treatment on the rheology of acid gels was evaluated by preparing mixtures of casein that were cross-linked to a different extent and a native reference to obtain samples with a similar polymerisation degree. The stiffness of acid gels from caseins incubated longer then 3 h was always lower at identical polymerisation degree larger than approximately 30%. The quantification of isopeptides formed by the enzyme reveals a substantial increase of bonds at a stage of cross-linking where only 10% of monomers are available. This indicates that cross-linking must occur between and/or within already existing aggregates, which become larger and less flexible, and supports the hypothesis that, starting with a critical aggregate size the network formation is somewhat impaired by the size and reduced flexibility of the proteins. |
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