Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates

• DOI: 10.1016/j.ultsonch.2021.105553
• Publication Date: 2021-04-16T10:32:21Z
• Authors: Tiehua Zhang; Yanli Zhao; Xiner Tian; Jing Liu; Haiqing Ye; Xue Shen
• Keywords: Tissue transglutaminase; Apparent viscosity

A solution (10%, w/v) of whey protein soluble aggregates (WPISA) was pretreated with high-intensity ultrasound (HUS, 20 kHz) for different durations (10-40 min) before incubation transglutaminase (TGase) to investigate the effect HUS on structural, physicochemical, rheological, and gelation properties TGase cross-linked WPISA. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that increased amounts high-molecular-weight polymers/aggregates in WPISA after TGase. significantly (P < 0.05) degree TGase-mediated cross-linking WPISA, as demonstrated by a reduction free amino group contents. particle size, intrinsic fluorescence intensity, surface hydrophobicity but had no significant impact > zeta-potential or total sulfhydryl content The apparent viscosity consistency index were 0.05), which indicated facilitated formation more polymers. water holding capacity strength glucono-δ-lactone (GDL)-induced gels. could be an efficient tool modifying improve its cross-linking, would lead improved rheological properties.