Application of a recombinant laccase-chlorogenic acid system in protein crosslink and antioxidant properties of the curd. (April 2018)

• Record Type: Journal Article
• Authors: Loi, M.; Quintieri, L.; Fanelli, F.; Caputo, L.; Mulè, G.
• Is Part Of: Food research international. Volume 106(2018)
• Page Start: 763
• Page End: 770
• Publication Date: 2018-04
• Subjects: ABTS 2-azino-di-[3-ethylbenzo-thiazolin-sulphonate] -- ALA α-lactalbumin -- ANOVA analysis of variance -- BLF β-lactoferrin -- BLG β-lactoglobulin -- CGA chlorogenic acid -- cLC commercial laccase -- CN casein -- FA ferulic acid -- LC laccase -- LMS laccase mediator system -- SDS PAGE sodium dodecyl sulphate polyacrylamide gel electrophoresis -- TEAC trolox equivalent antioxidant capacity -- TGase transglutaminase -- UHT ultra high temperature -- VAN vanillin -- WP whey protein; Protein crosslink -- Laccase mediator system -- Caseins -- Gastro-pancreatic digestion -- Polyphenols; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.01.050
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Milk protein crosslink through the action of enzymes represents a feasible strategy to impart new functionalities to cheese. In this work we reported the effects of a laccase mediator system (LMS) on protein crosslink and antioxidant property of curd. The crosslinking activity of a purified recombinant laccase Ery4 and a commercial enzyme preparation (cLC), with three mediators was firstly evaluated in milk and then applied before curd manufacture. Only Ery4-LMS significantly increased curd weight compared to that of the control sample. SDS-PAGE revealed that similar high molecular weight bands produced by both LMSs in milk were also retained in curds. The antioxidant activity recorded in curds with Ery4-LMS was the highest among all samples both before and after gastro-pancreatic digestion. This is the first time that a CGA-based LMS is used in manufacture of curd with improved antioxidant properties. These results open new perspectives for dairy applications. Graphical abstract: Unlabelled Image Highlights: 3 Laccase-Mediator Systems were evaluated to obtain proteins crosslink in milk. Laccase and chlorogenic acid promoted noticeable proteins crosslink after 1 h of reaction. Curds obtained after laccase-mediator treatment showed increased dry matter. Increased antioxidant properties were registered in laccase mediator treated samples after simulated digestion.