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- Title
Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties.
- Authors
Woojeong Kim; Yong Wang; Qianyu Ye; Yin Yao; Selomulya, Cordelia
- Abstract
Improving the functionality of commercial plant proteins is essential for food application. Here an alternative strategy is provided to modify the structure of pea protein by microbial transglutaminase-induced cross-linking with whey protein for enhancing emulsifying and encapsulation properties. The protein structures and the physicochemical stability of 0-carotene-loaded emulsions were investigated subject to protein ratio and cross-linking. Formation of disulphide and isopeptide bonds between heteroproteins according to crosslinking changed protein structures by exposing the hydrophobic sites of proteins with stiffer network. The cross-linked pea/whey protein complexes at protein ratio of 2:1 formed a stable emulsion with a droplet size of 0.10 _m, showing no phase separation for 30 days of storage and high encapsulation efficiency of 92%. These findings provided a novel strategy to design plant/dairy protein networks to protect lipophilic bioactive compounds by replacing half or more dair-y protein with plant protein, leading to gradual change towards plant-based diets.
- Subjects
PEA proteins; PLANT proteins; PROTEIN crosslinking; PROTEIN structure; PLANT-based diet; WHEY proteins
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, Vol 139, p204
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2023.03.011