The preparation of an oligochitosan‐glycosylated and cross‐linked caseinate obtained by a microbial transglutaminase and its functional properties |
| |
Authors: | Chun‐Li Song Xin‐Huai Zhao |
| |
Affiliation: | 1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, , Harbin, 150030 China;2. Department of Food Science, Northeast Agricultural University, , Harbin, 150030 China |
| |
Abstract: | A glycosylated and cross‐linked caseinate (GCC) with glucosamine amount of 4.74 g/kg protein was generated from caseinate and oligochitosan by a microbial transglutaminase. The applied temperature, pH and molar ratio of acyl donor/acceptor were 37 °C, 7.5 and 1:3, respectively; while caseinate concentration, transglutaminase addition and reaction time selected from single‐factor trials were 50 g/L, 10 kU/kg protein and 3 h, respectively. Electrophoretic analysis revealed the cross‐linking and glycosylation of caseinate. Compared with caseinate, GCC showed improved solubility in pH 4–11, higher digestibility in vitro and water binding capacity, about 3‐fold, but lower surface hydrophobicity and oil binding capacity (34%). |
| |
Keywords: | Caseinate Transglutaminase Oligochitosan Cross‐linking Functional property |
|
|