Department of Food Science, Engineering and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran.
Department of Food Science, Engineering and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran; Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Engineering and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran; Center of Excellence in Biothermodynamics, University of Tehran, Tehran, Iran.
Int J Biol Macromol. 2020 Jun 15;153:523-532. doi: 10.1016/j.ijbiomac.2020.03.008. Epub 2020 Mar 5.
In the current study, the impact of microbial transglutaminase (MTGase)-mediated crosslinking on the thermally denatured egg white protein (TD-EWP) made in alkaline pH in relation to their gelling properties of in gel and emulsion gel systems was investigated. Unlike native EWP that was not a good substrate for MTGase due to its compact structure, SDS-PAGE and gel solubility data showed the TD-EWP was sufficiently cross-linked by MTGase. The MTGase significantly (p < 0.05) increased the gel strength, fracture stress, fracture strain, and TPA parameters and decreased the frequency dependence of elastic modulus and stress dependence of creep compliance of TD-EWP gel and emulsion gel samples. The enhanced mechanical properties of the TE-EWP gelled samples treated with MTGase may be suitable for delivering sensitive compounds as well as in fabricating tailored scaffolds in tissue engineering and biomedical products.
在当前的研究中，研究了微生物转谷氨酰胺酶（MTGase）介导的交联对在碱性 pH 下制备的热变性蛋清蛋白（TD-EWP）的影响，以及它们在凝胶和乳状液凝胶系统中的胶凝特性。与由于其紧凑结构而不是 MTGase 良好底物的天然 EWP 不同，SDS-PAGE 和凝胶溶解度数据表明 TD-EWP 被 MTGase 充分交联。MTGase 显著（p<0.05）增加了 TD-EWP 凝胶和乳状液凝胶样品的凝胶强度、断裂应力、断裂应变和 TPA 参数，降低了弹性模量的频率依赖性和蠕变柔量的应力依赖性。用 MTGase 处理的 TE-EWP 凝胶样品增强的机械性能可能适合输送敏感化合物，以及在组织工程和生物医学产品中制造定制支架。
