Gelation and In Vitro Digestibility of Soybean Protein Isolate Treated by a Ternary System Containing Horseradish Peroxidase, Glucose Oxidase, and Glucose

REFERENCES

• Færgemand, M.; Otte, J.; Qvis, K.B. Cross-linking of whey proteins by enzymatic oxidation. Journal of Agricultural and Food Chemistry 1998, 46 (4), 1326–1333.
   Google Scholar
• Heijnisa, W.H.; Wierenga, P.A.; Janssen, A.E.M.; van-Berkel, W.J.H.; Gruppen, H. In-line quantification of peroxidase-catalyzed cross-linking of -lactalbumin in a microreactor. Journal of Chemical Engineering 2010, 157 (2), 189–193.
   Web of Science ®Google Scholar
• Jiang, S.J.; Zhao, X.H. Cross-linking and glucosamine conjugation of casein by transglutaminase and the emulsifying property and digestibility in vitro of the modified product. International Journal of Food Properties 2012, 15 (6), 1286–1299.
   Web of Science ®Google Scholar
• Zhang, Y.N.; Zhao, X.H. Study on the functional properties of soybean protein isolate cross-linked with gelatin by microbial transglutaminase. International Journal of Food Properties 2013, 16 (6), 1257–1270.
   Web of Science ®Google Scholar
• Partanen, R.; Torkkeli, M.; Hellman, M.; Permi, P.; Serimaab, R.; Bucherta, J.; Mattinen, L.M. Loosening of globular structure under alkaline pH affects accessibility of β-lactoglobulin to tyrosinase-induced oxidation and subsequent cross-linking. Enzyme and Microbial Technology 2011, 49 (2), 131–138.
   PubMed Web of Science ®Google Scholar
• Mattinen, M.L.; Lantto, R.; Selinheimo, E.; Kruus, K.; Buchert, J. Oxidation of peptides and proteins by Trichoderma reesei and Agaricus bisporus tyrosinases. Journal of Biotechnology 2008, 133 (3), 395–402.
   PubMed Web of Science ®Google Scholar
• Ma, H.; Forssell, P.; Partanen, R.; Buchert, J.; Boer, H. Improving laccase catalyzed cross-linking of whey protein isolate and their application as emulsifiers. Journal of Agricultural and Food Chemistry 2011, 59 (4), 1406–1411.
   PubMed Web of Science ®Google Scholar
• Oudgenoeg, G.; Hilhorst, R.; Piersma, S.R.; Boeriu, C.G.; Gruppen, H.; Hessing, M.; Voragen, A.G.J.; Laane, C. Peroxidase-mediated cross-linking of a tyrosine-containing peptide with ferulic acid. Journal of Agricultural and Food Chemistry 2001, 49 (5), 2503–2510.
   PubMed Web of Science ®Google Scholar
• Matheis, G.; Whitaker, J.R. Peroxidase-catalyzed cross linking of proteins. Journal of Protein Chemistry 1984, 3 (1), 35–48.
   Google Scholar
• Hiller, B.; Lorenzen, P.C. Functional properties of milk proteins as affected by enzymatic oligomerisation. Food Research International 2009, 42 (8), 899–908.
   Web of Science ®Google Scholar
• Hiller, B.; Lorenzen, P.C. Optimization of enzymatic oligomerization reaction conditions via ceteris-paribus approach. Food Research International 2011, 44 (9), 3118–3122.
   Web of Science ®Google Scholar
• Hiller, B.; Lorenzen, P.C. Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation. LWT–Food Science and Technology 2011, 44 (4), 811–819.
   Web of Science ®Google Scholar
• Gujral, H.S.; Rosell, C.M. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 2004, 37 (1), 75–81.
   Web of Science ®Google Scholar
• Renzetti, S.; Courtin, C.M.; Delcour, J.A.; Arendt, E.K. Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background. Food Chemistry 2010, 119 (4), 1465–1473.
   Web of Science ®Google Scholar
• Ercili-Cura, D.; Lille, M.; Partanen, R.; Kruus, K.; Buchert, J.; Lantto, R. Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels. International Dairy Journal 2010, 20 (12), 830–837.
   Web of Science ®Google Scholar
• Shand, P.J.; Ya, H.; Pietrasik, Z.; Wanasundara, P.K.J.P.D. Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels. Food Chemistry 2008, 107 (2), 692–699.
   Web of Science ®Google Scholar
• Wang, J.S.; Zhao, M.M.; Yang, X.Q.; Jiang, Y.M.; Chun, C. Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction. Food Hydrocolloids 2007, 21 (2), 174–179.
   Web of Science ®Google Scholar
• Stahmann, M.A.; Spencer, A.K.; Honold, G.R. Cross linking of proteins in vitro by peroxidase. Biopolymers 1977, 16 (6), 1307–1318.
   PubMed Web of Science ®Google Scholar
• Chang, C.H.; Zhao, X.H. In vitro digestibility and rheological properties of the caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose. International Dairy Journal 2012, 27 (1–2), 47–52.
   Web of Science ®Google Scholar
• Jiang, S.J.; Zhao, X.H. Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products. European Food Research and Technology 2010, 231 (5), 679–689.
   Web of Science ®Google Scholar
• Davies, K.J.; Delsignore, M.E.; Lin, S.W. Protein damage and degradation by oxygen radicals. II. Modification of amino acids. Journal of Biological Chemistry 1987, 287 (46), 9902–9907.
   Google Scholar
• Laemmli, U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227 (5259), 680–685.
   PubMed Web of Science ®Google Scholar
• Yin, S.W.; Tang, C.H.; Cao, J.S.; Hu, E.K.; Wen, Q.B.; Yang, X.Q. Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate. Food Chemistry 2008, 106 (3), 1004–1013.
   Web of Science ®Google Scholar
• Chan, K.Y.; Wasserman, B.P. Direct colorimetric assay of free thiol groups and disulfide bonds in suspensions of solubilized and particulate cereal proteins. Cereal Chemistry 1993, 70 (1), 22–26.
   Web of Science ®Google Scholar
• Thannhauser, T.W.; Konishi, Y.; Scheraga, H.A. Sensitive quantitative analysis of disulfide bonds in polypeptides and proteins. Analytical Biochemistry 1984, 138 (1), 181–188.
   PubMed Web of Science ®Google Scholar
• Li, F.; Kong, X.Z.; Zhang, C.M.; Hua, Y.F. Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels. Food Hydrocolloids 2012, 29 (2), 347–355.
   Web of Science ®Google Scholar
• Li, L.Y.; Easa, A.M.; Liong, M.T.; Tan, T.C.; Foo, W.T. The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocolloids 2013, 30 (2), 495–503.
   Web of Science ®Google Scholar
• Abbasi, S.; Dickinson, E. Influence of sugars on higher-pressure induced gelation of skim milk dispersions. Food Hydrocolloids 2001, 15 (3), 315–319.
   Web of Science ®Google Scholar
• Campbell, L.J.; Gu, X.; Dewar, S.J.; Euston, S.R. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate. Food Hydrocolloids 2009, 23 (2), 344–351.
   Web of Science ®Google Scholar
• Kong, X.Z.; Li, X.H.; Wang, H.J.; Hua, Y.F.; Huang, Y.R. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate. Food Chemistry 2008, 106 (3), 1093–1099.
   Web of Science ®Google Scholar
• Li, J.W.; Zhao, X.H. Oxidative cross-linking of casein by horseradish peroxidase and its impacts on emulsifying properties and the microstructure of acidified gel. African Journal of Biotechnology 2009, 8 (20), 5508–5515.
   Web of Science ®Google Scholar
• Steffensen, C.L.; Mattinen, M.L.; Andersen, H.J.; Kruus, K.; Buchert, J.; Nielsen, J.H. Cross-linking of tyrosine-containing peptides by hydrogen peroxide-activated Coprinus Cinereus peroxidase. European Food Research and Technology 2008, 227 (1), 57–67.
   Web of Science ®Google Scholar
• Takasaki, S.; Kato, Y.; Murata, M.; Homma, S.; Kawakishi, S. Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough. Bioscience, Biotechnology, and Biochemistry 2005, 69 (9), 1686–1692.
   PubMed Web of Science ®Google Scholar
• Tantoush, Z.; Apostolovic, D.; Kravic, B.; Prodic, I.; Mihajlovic, L.; Stanic-Vucinic, D.; Velickovic, T.C. Green tea catechins of food supplements facilitate pepsin digestion of major food allergens, but hampers their digestion if oxidized by phenol oxidase. Journal of Functional Foods 2012, 4 (3), 3–11.
   Web of Science ®Google Scholar
• Roos, N.; Lorenzen, P.C.; Sick, H.; Schrezenmeir, J.; Schlimme, E. Cross-linking by transglutaminase changes neither the in vitro proteolysis nor the in vivo digestibility of caseinate. Kieler Milchwirtschaftliche Forschungsberichte 2003, 55 (4), 261–276.
   Google Scholar
• Monogioudi, E.; Faccio, G.; Lille, M.; Poutanen, K.; Buchert, J.; Mattinen, M.L. Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin. Food Hydrocolloids 2011, 25 (1), 71–81.
   Web of Science ®Google Scholar
• Shen, L.; Tang, C.H. Microfluidization as a potential technique to modify surface properties of soy protein isolate. Food Research International 2012, 48 (1), 108–118.
   Web of Science ®Google Scholar
• Rasiah, I.A.; Sutton, K.H.; Low, F.L.; Lin, H.M.; Gerrard, J.A. Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants. Food Chemistry 2005, 89 (3), 325–332.
   Web of Science ®Google Scholar
• Yin, S.W.; Tang, C.H.; Wen, Q.B.; Yang, X.Q.; Li, L. Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chemistry 2008, 106 (3), 1004–1013.
   Web of Science ®Google Scholar
• Kuraishi, C.; Yamazaki, K.; Susa, Y. Transglutaminase: Its utilization in the food industry. International Journal of Food Properties 2001, 17 (2), 221–246.
   Google Scholar
• Anema, S.G.; Lauber, S.; Lee, S.K.; Henle, T.; Klostermeyer, H. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk. Food Hydrocolloids 2005, 19 (5), 879–887.
   Web of Science ®Google Scholar
• Myllärinen, P.; Buchert, J.; Autio, K. Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gels. International Dairy Journal 2007, 17 (7), 800–807.
   Web of Science ®Google Scholar
• Schorsch, C.; Carrie, H.; Norton, I.T. Cross-linking casein micelles by a microbial transglutaminase: Influence of cross-links in acid-induced gelation. International Dairy Journal 2000, 10 (8), 529–539.
   Web of Science ®Google Scholar
• Song, F.; Zhang, L.M. Enzyme-catalyzed formation and structure characteristics of a protein-based hydrogel. Journal of Physical Chemistry 2008, 112 (44), 13749–13755.
   Web of Science ®Google Scholar
• Gu, X.; Campbell, L.J.; Euston, S.R. Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels. Food Hydrocolloids 2009, 23 (2), 314–326.
   Web of Science ®Google Scholar
• Ercili-Cura, D.; Lille, M.; Legland, D.; Gaucel, S.; Poutanen, K.; Partanen, R.; Lantto, R. Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase. Food Hydrocolloids 2012, 30 (1), 419–427.
   Web of Science ®Google Scholar
• Lucey, J.A.; Van-Vliet, T.; Grolle, K.; Geurts, T.; Walstra, P. Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties. International Dairy Journal 1997, 7 (6–7), 389–397.
   Web of Science ®Google Scholar
• Truong, V.D.; Clare, D.A.; Catignani, G.L.; Swaisgood, H.E. Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase. Journal of Agricultural and Food Chemistry 2004, 52 (5), 1170–1176.
   PubMed Web of Science ®Google Scholar
• Wang, C.H.; Damodaran, S. Thermal gelation of globular proteins: Weight-average molecular weight dependence of gel strength. Journal of Agricultural and Food Chemistry 1990, 38 (5), 1157–1163.
   Web of Science ®Google Scholar
• Tang, C.H.; Li, L.; Wang, J.L.; Yang, X.Q. Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminase. LWT–Food Science and Technology 2007, 40 (4), 579–586.
   Web of Science ®Google Scholar
• Saguer, E.; Fort, N.; Parés, D.; Toldra, M.; Carretero, C. Improvement of gelling properties of porcine blood plasma using microbial transglutaminase. Food Chemistry 2007, 101 (1), 49–56.
   Web of Science ®Google Scholar
• Eugenia-Steffolani, M.; Ribotta, P.D.; Pérez, G.T.; León, A.E. Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality. Journal of Cereal Science 2010, 51 (3), 366–373.
   Web of Science ®Google Scholar
• Şanlı, T.; Sezgin, E.; Deveci, O.; Şenel, E.; Benli, M. Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids 2011, 25 (6), 1477–1481
   Web of Science ®Google Scholar