Diffusion Behavior of Microbial Transglutaminase to Induce Protein Crosslinking in Oil-in-Water Emulsions
作者： Lutz Grossmann , Benjamin Zeeb , Jochen Weiss
DOI: 10.1080/01932691.2015.1135401
关键词:
摘要: Food-grade hydrogel particles composed of sodium alginate were used to investigate the diffusion behavior microbial transglutaminase (mTG) induce crosslinking interfacially adsorbed protein. For this purpose, mTG-loaded beads mixed with caseinate-stabilized oil-in-water emulsions, whereas Bradford assay and ammonia measurements utilized monitor enzyme-induced interfacial protein crosslinking. Different (0.5–1.5%) gelling concentrations (50–500 mM CaCl2) modulate mesh size number junction zones. The results indicated that mTG was able diffuse out beads. However, a decrease in NH3 concentration increasing CaCl2 levels observed due formation tight dense bead structures. These illustrate spatial distribution molecules complex matrices plays key role on enzyme accessibility
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