title: Interaction of transglutaminase with adsorbed and spread films of β-casein and к-casein.
abstract: Enzymes can be used to enable a specific and controlled approach for structural modifications of protein networks in food technology. Enzymatically induced cross-links between proteins in the continuous phase and/or at interfaces result in better stabilisation and enhanced material properties in foams and emulsions. In this work the interfacial properties of β-casein and к-casein films were investigated with a special focus on the mechanism of transglutaminase (TG) induced cross-linking at the air/water interface. The surface rheology results showed that for the enhanced interfacial strength the order and timing of TG addition matters: TG reaction was most effective when the enzyme was applied during adsorption of proteins to the interface. Differences observed between enzymatic cross-linking of β-casein and к-casein at the air/water interface verified the importance of molecular structure and close packing for formation of an elastic protein network.
authors: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom.
authors: Michael J
authors: MJ
authors: Ridout
authors: VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044 VTT, Finland. Electronic address: Arja.Paananen@vtt.fi.
authors: Arja
authors: A
authors: Paananen
authors: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom; École supérieure d'Ingénieurs en Développement Agroalimentaire Intégré, Parc Technologique, 2 rue Joseph Wetzell, F-97490 Sainte-Clotilde, La Réunion, France.
authors: Anissa
authors: A
authors: Mamode
authors: VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044 VTT, Finland; Aalto University, School of Chemical Technology, Kemistintie 1, P.O. Box 16100, FI-00076 Aalto, Finland.
authors: Markus B
authors: MB
authors: Linder
authors: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom.
authors: Peter J
authors: PJ
authors: Wilde
mesh_terms: D000327:Adsorption; D000388:Air; D000818:Animals; D002364:Caseins / Q000737:chemistry*; D002417:Cattle; D003432:Cross-Linking Reagents / Q000737:chemistry*; D017433:Protein Structure, Secondary; D012212:Rheology; D013499:Surface Properties; D011503:Transglutaminases / Q000737:chemistry*; D014867:Water
chemical_list: D002364:Caseins; D003432:Cross-Linking Reagents; D014867:Water; D011503:Transglutaminases
keywords: Air/water interface; Casein; Enzymatic cross-linking; Milk protein; Surface rheology; Transglutaminase