Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Qayum, Abdul; Hussain, Muhammad; Li, Meng; Li, Jiaqi; Shi, Ruijie; Li, Tianqi; Anwar, Asif; Ahmed, Zahoor; Hou, Juncai; Jiang, Zhanmei

doi:10.1016/j.foodhyd.2020.106122

Cited by 55 publications

(26 citation statements)

References 43 publications

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“…Meanwhile, the uniform microstructure of the gel might be due to the statement that ultrasound pretreatment can improve protein solubility in the emulsion and increase the amount of protein adsorption, thus promoting the structure of protein membrane at the oil‐water interface and enhancing the emulsion stability (Taha et al., 2020). The results presented herein are well‐aligned with previous reports on the impact of ultrasound pretreatment on the gel strength and WHC of transglutaminase‐catalyzed soybean‐wheat (Qin et al., 2016) and soy‐whey mixed protein (Cui et al., 2020) and on the influence of ultrasound‐treated and laccase‐crosslinking on the gelling and WHC of alpha‐lactalbumin emulsion (Qayum et al., 2021).…”

Section: Resultssupporting

confidence: 89%

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Gao

Tan

et al. 2021

Journal of Food Science

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Tofu prepared by conventional methods often has a bitter taste and poor water‐holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated. Treatment of soymilk with ultrasound gave rise to a reduction in the particle size and an enhancement in the surface hydrophobicity, whereby optimum values were obtained after 15 min treatment. Subsequently, microbial transglutaminase (MTG) was added to ultrasound‐treated soymilk to promote the soy protein crosslinking. The gel strength, WHC, and nonfreezable water content of MTG‐catalyzed tofu gel obtained from treated soymilk increased with the extension of the ultrasound pretreatment time, whereas the free sulfhydryl content decreased because of the formation of disulfide bonds. Fourier transform infrared spectroscopy demonstrated variations in the secondary structure of MTG‐catalyzed tofu gel. Furthermore, soymilk's exposure to high‐intensity ultrasound pretreatment led to a tofu gel with a dense, homogenous, and stable network structure, as evidenced by scanning electron microscopy. Therefore, this study answers for the theoretical support of the industrial production of MTG‐catalyzed tofu gel from ultrasound‐treated soymilk. Practical Application High‐intensity ultrasound pretreatment improved the texture properties of MTG‐catalyzed tofu gel. The resulting MTG‐catalyzed tofu gel has potential application in industrial production.

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Section: Resultssupporting

confidence: 89%

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Gao

Tan

et al. 2021

Journal of Food Science

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“…The polydispersity index (PDI) is an indicator to evaluate the dispersion of emulsion. Thus, emulsion with bigger PDI values suggested a broad size distribution, showing that emulsion was more susceptible toward Ostwald ripening [40] . The PDI of Lac-US-α-lactalbumin and US-α-lactalbumin was presented in Fig.…”

Section: Resultsmentioning

confidence: 95%

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion

Qayum

Shi

et al. 2021

Ultrasonics Sonochemistry

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“…Small milk protein ALA in cows' milk is the main anaphylactogen and a globular protein consisting of 123 amino acids with a molecular weight of 14.4 kDa [13]. Many methods have focused on improving the physicochemical and functional properties of ALA [14][15][16][17][18]. However, limited information is available on the influence of ultrasound treatment on the anaphylaxis potential of ALA.…”

Section: Introductionmentioning

confidence: 99%

Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion

Wang

Liu

et al. 2021

Foods

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Our previous studies indicated that ultrasound treatment can increase the anaphylaxis of protein. However, investigation on the anaphylaxis changes of ultrasound-treated α-lactalbumin (ALA) during digestion is lacking. The anaphylaxis of ultrasound-treated ALA and its digesta was investigated. The anti-digestive stable peptides were identified by high-resolution mass spectrometry. Ultrasound induced the tertiary structure of ALA to unfold and increased its anaphylaxis. During digestion, the anaphylaxis of both gastric and gastroduodenal digesta was further increased. There are two reasons for this phenomenon. On the one hand, linear epitopes played an important role in affecting anaphylaxis compared with the conformational epitope, and some linear epitopes were still retained on the anti-digestive stable peptides produced after gastroduodenal digestion, resulting in increased anaphylaxis after digestion. On the other hand, the presence of intact ALA molecules after digestion still remained strong anaphylaxis. Compared with the digesta of untreated ALA, the digesta of ultrasound-treated ALA possessed higher anaphylaxis. The results indicated that ultrasound increased the anaphylaxis of ALA during digestion.

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Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Cited by 55 publications

References 43 publications

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion

Investigation on the Anaphylaxis and Anti-Digestive Stable Peptides Identification of Ultrasound-Treated α-Lactalbumin during In-Vitro Gastroduodenal Digestion

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