Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

Chang Liu, Srinivasan Damodaran, Irma Marina Heinonen

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The potential use of microbial transglutaminase (MTG)-treated faba bean protein isolate (FBPI) as emulsifiers to maintain physical and oxidative stability of oil-in-water (O/W) emulsion was investigated. MTG-treated FBPIs (MTG-FBPIs) were prepared by incubating with MTG for 60, 120 or 240 min. O/W emulsions were stabilized by 3% (w/v) of MTG-FBPIs or control-FBPI (treated with inactive MTG) and stored at 37 degrees C for 7 days. MTG treatments induced cross-linking in FBPI, raised the protein net surface charges by 5%-8%, and increased the emulsion particle size by 19%-135%. MTG treatment for 120 and 240 min but not 60 min induced excessive surface hydrophobicity, resulting in decreased emulsifying activity and physical stability of emulsion. By day 7, all MTG-treated FBPIs showed similar inhibiting effects against lipid oxidation in emulsion, indicated by less conjugated dienes and hexanal production. MTG-FBPIs moderately promoted protein oxidation (120 min > 240 min approximate to 60 min). Thus, prolonged MTG treatment should be avoided to prevent accelerated protein oxidation and droplets coalescence. MTG treatment for 60 min makes FBPI a potential emulsifier to maintain physical stability while improving lipid oxidative stability in emulsion, potentially attributed to thicker interfacial layer, larger droplet size, and protective effect of protein.

Original languageEnglish
JournalLWT-Food Science and Technology
Volume99
Pages (from-to)396-403
Number of pages8
ISSN0023-6438
DOIs
Publication statusPublished - Jan 2019
MoE publication typeA1 Journal article-refereed

Fields of Science

  • ANTIOXIDANT ACTIVITY
  • BETA-LACTOGLOBULIN
  • CROSS-LINKING
  • Emulsifying property
  • Emulsion
  • Faba bean protein
  • IN-WATER EMULSIONS
  • LIPID OXIDATION
  • Microbial transglutaminase
  • OIL EMULSION
  • OXIDATIVE STABILITY
  • Oxidative stability
  • PLANT-PROTEINS
  • SODIUM CASEINATE
  • SOY PROTEIN
  • 416 Food Science

Cite this

@article{28c15511376a4074b58f47cb9b4da5d5,
title = "Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate",
abstract = "The potential use of microbial transglutaminase (MTG)-treated faba bean protein isolate (FBPI) as emulsifiers to maintain physical and oxidative stability of oil-in-water (O/W) emulsion was investigated. MTG-treated FBPIs (MTG-FBPIs) were prepared by incubating with MTG for 60, 120 or 240 min. O/W emulsions were stabilized by 3{\%} (w/v) of MTG-FBPIs or control-FBPI (treated with inactive MTG) and stored at 37 degrees C for 7 days. MTG treatments induced cross-linking in FBPI, raised the protein net surface charges by 5{\%}-8{\%}, and increased the emulsion particle size by 19{\%}-135{\%}. MTG treatment for 120 and 240 min but not 60 min induced excessive surface hydrophobicity, resulting in decreased emulsifying activity and physical stability of emulsion. By day 7, all MTG-treated FBPIs showed similar inhibiting effects against lipid oxidation in emulsion, indicated by less conjugated dienes and hexanal production. MTG-FBPIs moderately promoted protein oxidation (120 min > 240 min approximate to 60 min). Thus, prolonged MTG treatment should be avoided to prevent accelerated protein oxidation and droplets coalescence. MTG treatment for 60 min makes FBPI a potential emulsifier to maintain physical stability while improving lipid oxidative stability in emulsion, potentially attributed to thicker interfacial layer, larger droplet size, and protective effect of protein.",
keywords = "ANTIOXIDANT ACTIVITY, BETA-LACTOGLOBULIN, CROSS-LINKING, Emulsifying property, Emulsion, Faba bean protein, IN-WATER EMULSIONS, LIPID OXIDATION, Microbial transglutaminase, OIL EMULSION, OXIDATIVE STABILITY, Oxidative stability, PLANT-PROTEINS, SODIUM CASEINATE, SOY PROTEIN, 416 Food Science",
author = "Chang Liu and Srinivasan Damodaran and Heinonen, {Irma Marina}",
year = "2019",
month = "1",
doi = "10.1016/j.lwt.2018.10.003",
language = "English",
volume = "99",
pages = "396--403",
journal = "LWT-Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Scientific Publ. Co",

}

Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate. / Liu, Chang; Damodaran, Srinivasan; Heinonen, Irma Marina.

In: LWT-Food Science and Technology, Vol. 99, 01.2019, p. 396-403.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

AU - Liu, Chang

AU - Damodaran, Srinivasan

AU - Heinonen, Irma Marina

PY - 2019/1

Y1 - 2019/1

N2 - The potential use of microbial transglutaminase (MTG)-treated faba bean protein isolate (FBPI) as emulsifiers to maintain physical and oxidative stability of oil-in-water (O/W) emulsion was investigated. MTG-treated FBPIs (MTG-FBPIs) were prepared by incubating with MTG for 60, 120 or 240 min. O/W emulsions were stabilized by 3% (w/v) of MTG-FBPIs or control-FBPI (treated with inactive MTG) and stored at 37 degrees C for 7 days. MTG treatments induced cross-linking in FBPI, raised the protein net surface charges by 5%-8%, and increased the emulsion particle size by 19%-135%. MTG treatment for 120 and 240 min but not 60 min induced excessive surface hydrophobicity, resulting in decreased emulsifying activity and physical stability of emulsion. By day 7, all MTG-treated FBPIs showed similar inhibiting effects against lipid oxidation in emulsion, indicated by less conjugated dienes and hexanal production. MTG-FBPIs moderately promoted protein oxidation (120 min > 240 min approximate to 60 min). Thus, prolonged MTG treatment should be avoided to prevent accelerated protein oxidation and droplets coalescence. MTG treatment for 60 min makes FBPI a potential emulsifier to maintain physical stability while improving lipid oxidative stability in emulsion, potentially attributed to thicker interfacial layer, larger droplet size, and protective effect of protein.

AB - The potential use of microbial transglutaminase (MTG)-treated faba bean protein isolate (FBPI) as emulsifiers to maintain physical and oxidative stability of oil-in-water (O/W) emulsion was investigated. MTG-treated FBPIs (MTG-FBPIs) were prepared by incubating with MTG for 60, 120 or 240 min. O/W emulsions were stabilized by 3% (w/v) of MTG-FBPIs or control-FBPI (treated with inactive MTG) and stored at 37 degrees C for 7 days. MTG treatments induced cross-linking in FBPI, raised the protein net surface charges by 5%-8%, and increased the emulsion particle size by 19%-135%. MTG treatment for 120 and 240 min but not 60 min induced excessive surface hydrophobicity, resulting in decreased emulsifying activity and physical stability of emulsion. By day 7, all MTG-treated FBPIs showed similar inhibiting effects against lipid oxidation in emulsion, indicated by less conjugated dienes and hexanal production. MTG-FBPIs moderately promoted protein oxidation (120 min > 240 min approximate to 60 min). Thus, prolonged MTG treatment should be avoided to prevent accelerated protein oxidation and droplets coalescence. MTG treatment for 60 min makes FBPI a potential emulsifier to maintain physical stability while improving lipid oxidative stability in emulsion, potentially attributed to thicker interfacial layer, larger droplet size, and protective effect of protein.

KW - ANTIOXIDANT ACTIVITY

KW - BETA-LACTOGLOBULIN

KW - CROSS-LINKING

KW - Emulsifying property

KW - Emulsion

KW - Faba bean protein

KW - IN-WATER EMULSIONS

KW - LIPID OXIDATION

KW - Microbial transglutaminase

KW - OIL EMULSION

KW - OXIDATIVE STABILITY

KW - Oxidative stability

KW - PLANT-PROTEINS

KW - SODIUM CASEINATE

KW - SOY PROTEIN

KW - 416 Food Science

U2 - 10.1016/j.lwt.2018.10.003

DO - 10.1016/j.lwt.2018.10.003

M3 - Article

VL - 99

SP - 396

EP - 403

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

ER -