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Transglutaminase-treated conjugation of sodium caseinate and corn fiber gum hydrolysate: Interfacial and dilatational properties

Author:
Liu, Yan, Selig, Michael J., Yadav, Madhav P., Yin, Lijun, Abbaspourrad, Alireza
Source:
Carbohydrate polymers 2018 v.187 pp. 26-34
ISSN:
0144-8617
Subject:
bovine serum albumin, crosslinking, emulsifying properties, gel chromatography, hydrolysates, hydrolysis, peroxidase, plant gums, protein-glutamine gamma-glutamyltransferase, sodium caseinate, sulfuric acid, surface tension
Abstract:
This study compliments previous work where peroxidase was successfully used to crosslink corn fiber gum (CFG) with bovine serum albumin and improve CFG’s emulsifying properties. Herein, an alternative type of enzyme, transglutaminase, was used to prepare conjugates of CFG and sodium caseinate. Additionally, the CFG was partially hydrolyzed by sulfuric acid and its crosslinking pattern with caseinate was evaluated. The interfacial crosslinking degree between caseinate and CFG increased after hydrolysis according to high performance size exclusion chromatography. The equilibrium interfacial tension of CFG hydrolysate-caseinate conjugate was lower than that of CFG-caseinate conjugate as the rearrangement rate of the CFG hydrolysate-caseinate conjugate was higher. The dilatational modulus of CFG hydrolysate decreased from that of CFG.
Agid:
5907463
Handle:
10113/5907463