Crosslinking of whey protein by transglutaminase.
Guinea pig liver transglutaminase (EC 2.3.2.13) was used to enzymically crosslink the whey protein alpha-lactalbumin, beta-lactoglobulin, blends of these protein fractions, whey proteins in powdered whey, and whey proteins in modified powdered whey. Transglutaminase actively crosslinked whey proteins over a wide pH range (6.5 to 8.0). Crosslinking gradually increased with increased incubation time to 4 h. Crosslinking was negligible with transglutaminase after 4 h of incubation. Reconstituted commercial whey and modified whey powders contained sufficient Ca2+ for crosslinking by .92 units transglutaminase/ml of reconstituted whey powder (2% protein) and modified whey powder solutions (1 to 5% protein). Reconstituted whey and modified whey powder (35% protein) served as protein sources for crosslinking by transglutaminase without further adjustment of pH or Ca2+. Dithiothreitol was required to crosslink the whey protein.
Aboumahmoud
R
R
Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700.
Savello
P
P
D000818:Animals; D003432:Cross-Linking Reagents; D004591:Electrophoresis, Polyacrylamide Gel; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007768:Lactalbumin / Q000378:metabolism; D007782:Lactoglobulins / Q000378:metabolism; D008894:Milk Proteins / Q000378:metabolism*; D011108:Polymers; D011503:Transglutaminases / Q000378:metabolism*; D000067816:Whey Proteins
D003432:Cross-Linking Reagents; D007782:Lactoglobulins; D008894:Milk Proteins; D011108:Polymers; D000067816:Whey Proteins; D007768:Lactalbumin; D011503:Transglutaminases