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- Title
The preparation of an oligochitosan-glycosylated and cross-linked caseinate obtained by a microbial transglutaminase and its functional properties.
- Authors
Song, Chun‐Li; Zhao, Xin‐Huai
- 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%).
- Subjects
TRANSGLUTAMINASES; GLUCOSAMINE derivatives; SOLUBILITY; ELECTROPHORESIS; MICROBIAL biotechnology; MICROBIAL genetics
- Publication
International Journal of Dairy Technology, 2014, Vol 67, Issue 1, p110
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12091