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71.
Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross‐Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt 下载免费PDF全文
Chun Li Chun‐Ling Wang Yu Sun Ai‐Li Li Fei Liu Xiang‐Chen Meng 《Journal of food science》2016,81(7):M1726-M1734
Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross‐linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross‐linked SPI, and then freeze‐drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze‐drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross‐linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase‐treated SPI can be a suitable alternative to polysaccharide gelation technologies. 相似文献
72.
Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures 总被引:1,自引:0,他引:1 下载免费PDF全文
73.
为了改善花生分离蛋白的凝胶特性,研究了利用转谷氨酰胺酶交联改性花生分离蛋白的工艺。在进行了酶添加量、花生分离蛋白浓度和酶作用时间单因素试验基础上,利用响应面试验设计优化了酶交联改性的最佳条件。并分别测定了酶改性前后花生分离蛋白的功能性,包括:溶解性、吸油性、持水性、乳化性和乳化稳定性、起泡性和起泡稳定性。通过响应面分析得到酶改性的最佳条件:酶添加量、花生分离蛋白质量浓度和酶作用时间分别为17.75 U/g、29.60 g/mL和376 min,在此条件下,凝胶的硬度可达到333.49 g。经转谷氨酰胺酶改性后,花生分离蛋白的吸油性和持水性均有不同程度的提高,分别提高了27.41%和61.24%。 相似文献
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76.
Microbial transglutaminase-mediated modification of ovalbumin 总被引:2,自引:0,他引:2
C.V.L. Giosafatto N.M. RigbyN. Wellner M. RidoutF. Husband A.R. Mackie 《Food Hydrocolloids》2012,26(1):261-267
In the present paper we have investigated the impact of microbial transglutaminase on thermally treated ovalbumin. In fact, ovalbumin was modified by microbial transglutaminase following heat treatment for 1 h at 80 °C. The protein was both intra- and inter-molecularly crosslinked as shown by the formation of high molecular weight polymers and a monomer having similar molecular weight but higher electrophoretic mobility when compared to unmodified ovalbumin. Analysis of simulated digestion under physiological conditions has demonstrated that the biopolymers obtained after transglutaminase treatment were more resistant to both gastric and duodenal digestion. Whilst they started gradually being digested after 5 min of incubation with pepsin, some of them were still present even after 60 min incubation with the duodenal enzymes, trypsin and chymotrypsin. Furthermore, incubation of 1.5% (w/v) ovalbumin gel in the presence of transglutaminase led to the formation of a well-developed viscoelastic gel network with higher modulus and lower phase angle values. These results suggest a possible use of transglutaminase-modified ovalbumin in the food industry as a potential ingredient to enhance both the functional properties of many food-based products, such as digestibility, and mechanical properties, such as viscoelasticity and gel strength. 相似文献
77.
使用盐卤、葡萄糖酸内酯和转谷氨酰胺酶制备大豆蛋白凝胶,为了真实反映大豆蛋白凝胶的结构,分别采用戊二醛和乙醇2种固定剂固定形成的凝胶结构.通过扫描电子显微镜(SEM)观察不同的凝固剂和固定剂处理的大豆蛋白凝胶的显微结构,结果表明戊二醛和乙醇都能起到固定凝胶网络结构的效果,由0.7%(质量体积比)盐卤、0.06 mol/L葡萄糖酸内酯、40 kat/g转谷氨酰胺酶制备的凝胶的网孔较多.此外通过物性分析仪分析凝胶硬度,结果表明100%乙醇固定的凝胶硬度比戊二醛固定凝胶的硬度大. 相似文献
78.
以转谷氨酰胺酶(mTG)改性明胶为基料、丙三醇为增塑剂制备可食性食品包装薄膜。研究了mTG、丙三醇的添加量以及膜的成型方法对产品的抗张强度、最大伸长率、韧性、水溶性、吸水性等物理机械性能的影响;筛选出了最佳工艺条件。 相似文献
79.
Jirawat Yongsawatdigul Penprapha Piyadhammaviboon 《Journal of the science of food and agriculture》2005,85(9):1453-1460
In the absence of microbial transglutaminase (MTGase), the textural properties of lizardfish surimi (Saurida spp) improved when pre‐incubated at 4 and 25 °C for 24 and 4 h, respectively. MTGase optimally catalyzed incorporation of monodansylcadaverine (MDC) into surimi at 40 °C. Addition of MTGase appeared to reduce autolytic activity at 25 and 40 °C, but had no effect on autolytic activity at 65 °C. Breaking force and deformation of lizardfish surimi significantly improved when 0.1 unit MTGase g?1 surimi (1.8 g kg?1) was added and pre‐incubated at either 25 or 40 °C. Textural properties improved concomitant with cross‐linked polymers of myosin heavy chain and tropomyosin, but not actin. Addition of MTGase also improved the storage modulus (G′). The gel network of surimi mixed with MTGase and pre‐incubated at 40 °C readily formed during the pre‐incubation period, while formation of the gel network began at 48.1 °C in the absence of MTGase. Copyright © 2005 Society of Chemical Industry 相似文献
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