Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. (August 2020)

• Record Type: Journal Article
• Authors: Xing, Guangliang; Giosafatto, Concetta Valeria Lucia; Carpentieri, Andrea; Pasquino, Rossana; Dong, Mingsheng; Mariniello, Loredana
• Is Part Of: Food research international. Volume 134(2020)
• Publication Date: 2020-08
• Subjects: Soymilk-cow milk -- Microbial transglutaminase (MTGase) -- Lactic acid bacteria (LAB) -- 2D-Electrophoresis -- Rheology; SCMM soymilk-cow milk mixture -- MTGase microbial transglutaminase -- LAB lactic acid bacteria -- GDL glucono-δ-lactone -- SDS-PAGE sodium dodecyl sulphate-polyacrylamide gel electrophoresis -- 2D-PAGE two-dimensional gel electrophoresis -- MALDI-TOF matrix-assisted laser desorption ionization time-of-flight -- SEM scanning electron microscope -- IEF isoelectric focusing; 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.2020.109200
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Bio-tofu gel obtained with LAB + MTGase possessed smaller pores as assessed by SEM. LAB + MTGase treatment induced a gel network having a higher G'. Addition of LAB combined with MTGase promoted the polymerization of proteins. Abstract: The aim of this study was to investigate the gelling behavior of proteins in bio-tofu (soymilk-cow milk mixture gel) coagulated by microbial transglutaminase (MTGase) combined with lactic acid bacteria (LAB). It was shown that MTGase (3.0 U/g protein) treatment of soymilk-cow milk mixture (SCMM) could not induce gelation at 43℃ even if the incubation was lasting 4 h. However, the concomitant use of LAB (0.025 UC/L) along with MTGase could induce the formation of denser and finer gel network with smaller pores and higher storage modulus (G') compared to SCMM treated with only LAB. Electrophoresis and mass spectrometry results indicated that LAB improve MTGase-dependent polymerization of proteins. In addition, this study investigates the effect of LAB and MTGase treatment on the rheology behavior of the derived gel products. In general, the use of both bio-coagulants for the manufacture of a mixed protein gel, might open new horizons in the field of novel nutrional and functional foods.