Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment. (October 2020)

• Record Type: Journal Article
• Authors: Shi, Ruijie; Ma, Chenglong; Li, Jinpeng; Wang, Kaili; Qayum, Abdul; Wang, Chunyan; Li, Aili; Jiang, Zhanmei
• Is Part Of: Journal of food engineering. Volume 282(2020)
• Publication Date: 2020-10
• Subjects: Whey protein isolate -- TGase -- High pressure homogenization -- Physicochemical and functional properties; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110025
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The main purpose of this work was to investigate the impact of high-pressure homogenization pressure (HPHP, 0–120 MPa for 5 cycles) on physicochemical, emulsifying and foaming properties of TGase-induced whey protein isolate (WPI). Initially, the results of SDS-PAGE and size exclusion chromatography (SEC) showed that the molecular polymers of TGase-induced WPI could be formed with HPHP ranging from 0 to 120 MPa, compared with WPI. Furthermore, particle size and free amino groups of TGase-induced WPI reduced after HPHP pretreatment, whereas its surface hydrophobicity and solubility remarkably increased ( P < 0.05 ). More importantly, HPHP pretreatment could strikingly ameliorate emulsifying and foaming properties of TGase-induced WPI. After HPHP pretreatment of 120 MPa, emulsifying ability index and stability index of TGase-induced WPI ranged from 93.84 to 114.15 m 2 /g and from 44.62 to 50.98%, respectively. Correspondingly, its foaming ability and stability were increased by 81.06% and 41.86%. Thus, HPHP pretreatment could enhance the crosslinking degree of TGase-induced WPI and improve its emulsifying and foaming properties. Graphical abstract: Image 1 Highlights: HPHP pretreatment effectively enhanced functional properties of TGase-induced WPI. The crosslinking degree of TGase-induced WPI was enhanced by HPHP pretreatment. Free amino group of TGase-induced WPI decreased by 3.60% after 120 Mpa pretreatment.