Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose.

摘要: BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation thus assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, were used at 200 U, 6 U 0.05 mmol g-1 treat caseinate by methods, producing two cross-linked caseinates named CLCN-I CLCN-II, respectively. In response the conducted cross-linking, both CLCN-II gained slightly reduced dispersibility pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 258.33 versus 226.67 nm) negative zeta-potential (-26.60 -22.27 -14.30 mV) in dispersions, increased water-binding (3.70 3.09 2.68 kg kg-1 protein), decreased oil-binding (1.75 2.74 2.87 kg kg-1 protein) emulsifying activity (76.2 82.3 94.3 m2 g-1 emulsion stability (84.3% 82.5% 78.6%), enhanced thermal with lower mass loss (58.5% 59.6% 64.3%) higher decomposition temperatures (331.2 °C 328.7 327.6 °C) upon heating 105-450 °C. addition, had gelling shortened times when forming acid-induced gels, gels endowed values four textural indices finer microstructure. Moreover, cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This could be improve such as aggregation, emulsification, gelation stability. © 2020 Society Chemical Industry.