Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion

Journal of Agricultural and Food Chemistry
Hairan MaRiitta Partanen

Abstract

Sodium caseinate was modified by transglutaminase catalyzed cross-linking reaction prior to the emulsification process in order to study the effect of cross-linking on the oxidative stability of protein stabilized emulsions. The extent of the cross-linking catalyzed by different dosages of transglutaminase was investigated by following the ammonia production during the reaction and using SDS-PAGE gel. O/W emulsions prepared with the cross-linked and non-cross-linked sodium caseinates were stored for 30 days under the same conditions. Peroxide value measurement, oxygen consumption measurement, and headspace gas chromatography analysis were used to study the oxidative stability of the emulsions. The emulsion made of the cross-linked sodium caseinate showed an improved oxidative stability with reduced formation of fatty acid hydroperoxides and volatiles and a longer period of low rate oxygen consumption. The improving effect of transglutaminase catalyzed cross-linking could be most likely attributed to the enhanced physical stability of the interfacial protein layer against competitive adsorption by oil oxidation products.

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Citations

Sep 29, 2015·Journal of Agricultural and Food Chemistry·Jiayi Yang, Youling L Xiong
Jul 4, 2015·Journal of Food Science and Technology·Ankit GoyalLatha Sabikhi
Jan 10, 2017·Annual Review of Food Science and Technology·Benjamin ZeebJochen Weiss
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Chenxi WangYapeng Fang
Feb 25, 2014·Journal of Agricultural and Food Chemistry·Outi ToikkanenLasse Murtomäki
Dec 12, 2017·Journal of Agricultural and Food Chemistry·David Julian McClements, Eric Decker

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