Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

Show full item record



Permalink

http://hdl.handle.net/10138/310856

Citation

Liu , C , Damodaran , S & Heinonen , I M 2019 , ' Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate ' , LWT-Food Science and Technology , vol. 99 , pp. 396-403 . https://doi.org/10.1016/j.lwt.2018.10.003

Title: Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate
Author: Liu, Chang; Damodaran, Srinivasan; Heinonen, Irma Marina
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2019-01
Language: eng
Number of pages: 8
Belongs to series: LWT-Food Science and Technology
ISSN: 0023-6438
URI: http://hdl.handle.net/10138/310856
Abstract: The potential use of microbial transglutaminase (MTG)-treated faba bean protein isolate (FBPI) as emulsifiers to maintain physical and oxidative stability of oil-in-water (O/W) emulsion was investigated. MTG-treated FBPIs (MTG-FBPIs) were prepared by incubating with MTG for 60, 120 or 240 min. O/W emulsions were stabilized by 3% (w/v) of MTG-FBPIs or control-FBPI (treated with inactive MTG) and stored at 37 degrees C for 7 days. MTG treatments induced cross-linking in FBPI, raised the protein net surface charges by 5%-8%, and increased the emulsion particle size by 19%-135%. MTG treatment for 120 and 240 min but not 60 min induced excessive surface hydrophobicity, resulting in decreased emulsifying activity and physical stability of emulsion. By day 7, all MTG-treated FBPIs showed similar inhibiting effects against lipid oxidation in emulsion, indicated by less conjugated dienes and hexanal production. MTG-FBPIs moderately promoted protein oxidation (120 min > 240 min approximate to 60 min). Thus, prolonged MTG treatment should be avoided to prevent accelerated protein oxidation and droplets coalescence. MTG treatment for 60 min makes FBPI a potential emulsifier to maintain physical stability while improving lipid oxidative stability in emulsion, potentially attributed to thicker interfacial layer, larger droplet size, and protective effect of protein.
Subject: ANTIOXIDANT ACTIVITY
BETA-LACTOGLOBULIN
CROSS-LINKING
Emulsifying property
Emulsion
Faba bean protein
IN-WATER EMULSIONS
LIPID OXIDATION
Microbial transglutaminase
OIL EMULSION
OXIDATIVE STABILITY
Oxidative stability
PLANT-PROTEINS
SODIUM CASEINATE
SOY PROTEIN
416 Food Science
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
Effects_of_micr ... _bean_protein_isolate..pdf 504.7Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record