Effect of heat and transglutaminase on solubility of goat milk protein‐based films

Abstract

The effect of heat, transglutaminase and combination of heat and transglutaminase treatments on the solubility of films prepared from goat milk casein, goat milk whey proteins and whole goat milk proteins was investigated. Goat milk casein films were less soluble when treated with transglutaminase and combination of heat with transglutaminase compare with heat-treated caseins alone. Heat treatment was more effective at decreasing the solubility of whey protein films. SDS-PAGE patterns demonstrated that goat milk caseins were better cross-linked by transglutaminase, whereas whey proteins were better cross-linked by heat. The extent of cross-linking was further enhanced when a combination of heat and transglutaminase was used.

Whey protein isolate with improved film properties through cross‐linking catalyzed by small laccase from Streptomyces coelicolor

“…In recent decades, edible films and coatings derived from biodegradable biopolymers have aroused great interest from scientific researchers for fresh food applications, because synthetic plastics are of social and environmental concern . These biopolymers mainly include polysaccharides, proteins as well as combinations of these components .…”

Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk

“…Microbial transglutaminase (m-TGs) (EC 2.3.2.13 have been used in different kind of foods, including dairy products to improve their stability and viscosity ( Al-Saadi et al , 2014 ; Tang et al , 2013 ; Wroblewska et al , 2009 ). m-TGs catalyze the covalent cross-linking of proteins by γ-carboxamide groups of peptide-bound glutamine residues and the ε-amino groups of lysine residues and cross-linked protein polymers are formed ( Farnsworth et al , 2006 ).…”

Effect of milk proteins aggregation using Transglutaminase and Maillard reaction on Ca2+ milk gel

“…Cross-linking in milk proteins can change the characteristics of proteins. Protein polymerisation can improve the texture of yoghurt [19], cheeses and milk proteins films [10,20]. Electrophoresis for proteins in milk treated with transglutaminase, Maillard reaction and transglutaminase + Maillard reaction are summarized in Fig.…”

“…Transglutaminase has recently been applied in the food industry. The main application of this enzyme is to improve the functional properties of protein [10]. Transglutaminase induce the reaction between the amino acid glutamine in proteins and various primary amines such as that of lysine.…”