National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Food Chem. 2024 Aug 1;448:138988. doi: 10.1016/j.foodchem.2024.138988. Epub 2024 Mar 13.
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.
本研究通过转谷氨酰胺酶（TGase）改性卵清蛋白（OVA）-亚麻籽油（FSO）乳液制备乳液凝胶，并研究了不同酶反应时间下乳液凝胶的性质、结构和氧化稳定性。研究发现，随着反应时间的延长，α-螺旋和β-转角逐渐转化为β-折叠和无规卷曲。乳液凝胶的弹性、硬度和持水能力显著增加，但当反应时间超过 4 小时时，持水能力下降。共聚焦激光扫描显微镜（CLSM）表明，延长酶反应时间促进了油滴与蛋白质的聚集。乳液凝胶降低了 FSO 的氧化程度，特别是在酶反应 4 小时后，乳液凝胶的过氧化物值（PV）比对照组降低了 29.16%。总之，酶反应 4 小时可形成致密的凝胶结构，增强氧化稳定性。本研究为功能性食品和生物医学领域的应用提供了潜力。
