Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutathione addition |
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| Affiliation: | 1. NIZO Food Research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;2. FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands;1. School of Chemical Sciences, The University of Auckland, Private Bag, 92019, Auckland, New Zealand;2. Chemistry Department, Monash University, Clayton, Victoria, 3168, Melbourne, Australia;3. Université de Montpellier, UMR IATE, Pl. E Bataillon, 34095, Montpellier Cedex 5, France;4. Center for Dairy Research, College of Agriculture and Life Sciences, University of Wisconsin-Madison, 1605, Linden Drive, Madison, USA;5. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China;6. The Riddet Institute, Palmerston North, New Zealand;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 |
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| Abstract: | The impact of glutathione (GSH) on cross-linking of micellar casein and sodium caseinate by microbial transglutaminase (TG) was investigated. Micellar casein was obtained by removing whey proteins from skim milk by means of membrane separation techniques. The addition of GSH (0.05–0.1 mm) was found to enhance the cross-linking of micellar casein suspended in milk serum. Cross-linking of sodium caseinate remained unaffected by GSH addition. Mixing TG and milk serum before addition of substrate proteins, however, resulted in an almost complete inhibition of the enzyme. When GSH and TG were present in the system before substrate addition, the reactivity of TG can be maintained. Hence, it was concluded that the addition of GSH mainly affected interactions between TG and an indigenous TG inhibitor present in milk serum. The addition of GSH allows cross-linking in milk products by TG without requiring a prior heat treatment of the milk beyond pasteurisation conditions. |
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