乳状液
组织谷氨酰胺转胺酶
卵清蛋白
化学
氧化磷酸化
激进的
共焦激光扫描显微镜
色谱法
化学工程
生物物理学
酶
生物化学
生物
免疫系统
工程类
免疫学
作者
Ye Tian,Shurui Wang,Jiran Lv,Meihu Ma,Yongguo Jin,Xing Fu
标识
DOI:10.1016/j.foodchem.2024.138988
摘要
This study prepared emulsion gels by modifying ovalbumin (OVA)-flaxseed oil (FSO) emulsions with transglutaminase (TGase) and investigated their properties, structure and oxidative stability under different enzyme reaction times. Here, we found prolonged reaction times led to the transformation of α-helix and β-turn into β-sheet and random coil. The elasticity, hardness and water retention of the emulsion gels increased significantly, but the water-holding capacity decreased when the reaction time exceeded 4 h. Confocal laser scanning microscope (CLSM) indicated extended enzyme reaction time fostered oil droplet aggregation with proteins. Emulsion gel reduced FSO oxidation, especially after 4 h of the enzyme reaction, the peroxide value (PV) of the emulsion gel was reduced by 29.16% compared to the control. In summary, the enzyme reaction time of 4 h resulted in the formation of a dense gel structure and enhanced oxidative stability. This study provides the potential applications in functional foods and biomedical fields.
科研通智能强力驱动
Strongly Powered by AbleSci AI