Works (4)
Updated: July 5th, 2023 15:58
2006 journal article
Enzymatic cross-linking of beta-lactoglobulin: Conformational properties using FTIR spectroscopy
BIOMACROMOLECULES, 7(6), 1707–1713.
MeSH headings : Amides / chemistry; Cross-Linking Reagents / chemistry; Lactoglobulins / chemistry; Models, Molecular; Protein Conformation; Protein Structure, Secondary; Sensitivity and Specificity; Spectroscopy, Fourier Transform Infrared / methods; Transglutaminases / chemistry
TL;DR:
The changes in the C-H stretching region clearly indicate that hydrophobic interactions are altered upon enzymatic cross-linking by transglutaminase, and denaturing by thermal treatment dissociates the beta-sheets in the native structure, leading to new intermolecular beta- sheets being formed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2006 journal article
Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme
FOOD HYDROCOLLOIDS, 20(4), 543–547.
author keywords: whey protein; rheology; transglutaminase; hydrophobic interactions
TL;DR:
It is suggested that the formation of enzyme catalyzed e-(γ-glutamyl)lysine bonds attenuates hydrophobic interactions through steric hindrance and formation of compact molecules that limits exposure of the Hydrophobic moieties.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2005 journal article
Acid-induced gelation of enzymatically modified, preheated whey proteins
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(12), 5010–5017.
MeSH headings : Cross-Linking Reagents; Disulfides / metabolism; Elasticity; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Lysine / metabolism; Milk Proteins / chemistry; Milk Proteins / metabolism; Molecular Weight; Polymers / chemistry; Rheology; Solutions; Transglutaminases / metabolism; Viscosity; Whey Proteins
TL;DR:
The results indicate that factors responsible for fracture properties may not be apparent in the gel microstructure and linear viscoelastic properties.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2004 journal article
Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(14), 4456–4464.
author keywords: rheology; gel; whey protein; enzyme; transglutaminase; yield stress; cold set
MeSH headings : Cold Temperature; Electrophoresis, Polyacrylamide Gel; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Polymers / chemistry; Transglutaminases / metabolism; Viscosity; Whey Proteins
TL;DR:
Dynamic and steady shear rheology is used to examine the synthesis of low-pH whey protein gels obtained through a two-step process and finds the enzyme-catalyzed gels to have significantly higher yield/fracture stress and strain compared to cold- set gels prepared without enzyme or conventional heat-set gels.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
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