1. Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives.
- Author
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Liu, Han, Nardin, Corinne, and Zhang, Yi
- Subjects
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AGAR , *LACTOGLOBULINS , *FOOD industry , *DENATURATION of proteins , *COVALENT bonds , *HEAT treatment - Abstract
Soft food gels are of high interest for food innovation that can cater to the specific needs of various populations. This study explores the innovative development of soft beta-lactoglobulin (β-LG) gels through a green process that combines heat treatment and transglutaminase (TGase)-catalyzed crosslinking at a moderate pH. The optimal procedure involves heating β-LG solutions, pH 7.5 at 80 °C for 30 min to facilitate protein unfolding and aggregation, followed by TGase catalysis at 50 U TGase/g β-LG. This process produced soft and moist β-LG gels at a low concentration of 5% (w/v). The softness of β-LG gels was characterized through rheological measurements, suggesting a low storage modulus and high frequency dependence. Morphological observations of β-LG gels using TEM showed a loosely arranged network. SDS-PAGE and FTIR analyses indicated the formation of covalent disulfide bonds and isopeptide bonds in β-LG gels through the heat and TGase treatments. The potential of the novel β-LG gels as traditional agar gel substitutes was comparatively analyzed on their textural properties. Both gels showed distinctive jelly-like characteristics, whereas β-LG gels exhibited superior softness and reduced brittleness, positioning them as viable protein-based alternatives to agar gels for various applications in both food and nonfood sectors. [Display omitted] • Novel soft food gels are formed using beta-lactoglobulin (β-LG). • β-LG gels are covalently crosslinked via disulfide and isopeptide bonds. • Transglutaminase catalysis enhances β-LG gel properties. • Desirable β-LG gel texture outperforms commercial agar gels. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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