Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins

摘要

In the current study, the impact of microbial transglutaminase (MTGase)-mediated crosslinking on the thermally denatured egg white protein (TD-EWP) made in alkaline pH in relation to their gelling properties of in gel and emulsion gel systems was investigated. Unlike native EWP that was not a good substrate for MTGase due to its compact structure, SDS-PAGE and gel solubility data showed the TD-EWP was sufficiently cross-linked by MTGase. The MTGase significantly (p < 0.05) increased the gel strength, fracture stress, fracture strain, and TPA parameters and decreased the frequency dependence of elastic modulus and stress dependence of creep compliance of TD-EWP gel and emulsion gel samples. The enhanced mechanical properties of the TE-EWP gelled samples treated with MTGase may be suitable for delivering sensitive compounds as well as in fabricating tailored scaffolds in tissue engineering and biomedical products. (C) 2020 Elsevier B.V. All rights reserved.