Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway

Xu Wang; Youling L. Xiong; Hiroaki Sato

doi:10.1021/acs.jafc.7b03007

Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway

Xu Wang, Youling L. Xiong, Hiroaki Sato

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

54 Scopus citations

Abstract

Porcine myofibrillar protein (MP) was modified with glucose oxidase (GluOx)-iron that produces hydroxyl radicals then subjected to microbial transglutaminase (TGase) cross-linking in 0.6 M NaCl at 4 °C. The resulting aggregation and gel formation of MP were examined. The GluOx-mediated oxidation promoted the formation of both soluble and insoluble protein aggregates via disulfide bonds and occlusions of hydrophobic groups. The subsequent TGase treatment converted protein aggregates into highly cross-linked polymers. MP-lipid emulsion composite gels formed with such polymers exhibited markedly enhanced gelling capacity: up to 4.4-fold increases in gel firmness and 3.5-fold increases in gel elasticity over nontreated protein. Microstructural examination showed small oil droplets dispersed in a densely packed gel matrix when MP was oxidatively modified, and the TGase treatment further contributed to such packing. The enzymatic GluOx oxidation/TGase treatment shows promise to improve the textural properties of emulsified meat products.

Original language	English
Pages (from-to)	8451-8458
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	65
Issue number	38
DOIs	https://doi.org/10.1021/acs.jafc.7b03007
State	Published - Sep 27 2017

Bibliographical note

Publisher Copyright:
© 2017 American Chemical Society.

Funding

Youling L. Xiong: 0000-0002-2164-4783 Funding This research was supported by the USDA National Institute of Food and Agriculture (Hatch Project 1005724), Ajinomoto Co., Inc., Japan, and an Oversea Study Fellowship from the China Scholarship Council (to X.W.). Approved for publication as journal article no. 17-07-061 by the Director of the Kentucky Agricultural Experiment Station. Notes The authors declare no competing financial interest.

Funders	Funder number
Ajinomoto Co Inc
National Institute of Food and Agriculture	1005724
China Scholarship Council

Keywords

gelation
glucose oxidase
myofibrillar protein
oxidation
transglutaminase

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

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10.1021/acs.jafc.7b03007

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title = "Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway",

abstract = "Porcine myofibrillar protein (MP) was modified with glucose oxidase (GluOx)-iron that produces hydroxyl radicals then subjected to microbial transglutaminase (TGase) cross-linking in 0.6 M NaCl at 4 °C. The resulting aggregation and gel formation of MP were examined. The GluOx-mediated oxidation promoted the formation of both soluble and insoluble protein aggregates via disulfide bonds and occlusions of hydrophobic groups. The subsequent TGase treatment converted protein aggregates into highly cross-linked polymers. MP-lipid emulsion composite gels formed with such polymers exhibited markedly enhanced gelling capacity: up to 4.4-fold increases in gel firmness and 3.5-fold increases in gel elasticity over nontreated protein. Microstructural examination showed small oil droplets dispersed in a densely packed gel matrix when MP was oxidatively modified, and the TGase treatment further contributed to such packing. The enzymatic GluOx oxidation/TGase treatment shows promise to improve the textural properties of emulsified meat products.",

keywords = "gelation, glucose oxidase, myofibrillar protein, oxidation, transglutaminase",

author = "Xu Wang and Xiong, {Youling L.} and Hiroaki Sato",

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AU - Wang, Xu

AU - Xiong, Youling L.

AU - Sato, Hiroaki

PY - 2017/9/27

Y1 - 2017/9/27

N2 - Porcine myofibrillar protein (MP) was modified with glucose oxidase (GluOx)-iron that produces hydroxyl radicals then subjected to microbial transglutaminase (TGase) cross-linking in 0.6 M NaCl at 4 °C. The resulting aggregation and gel formation of MP were examined. The GluOx-mediated oxidation promoted the formation of both soluble and insoluble protein aggregates via disulfide bonds and occlusions of hydrophobic groups. The subsequent TGase treatment converted protein aggregates into highly cross-linked polymers. MP-lipid emulsion composite gels formed with such polymers exhibited markedly enhanced gelling capacity: up to 4.4-fold increases in gel firmness and 3.5-fold increases in gel elasticity over nontreated protein. Microstructural examination showed small oil droplets dispersed in a densely packed gel matrix when MP was oxidatively modified, and the TGase treatment further contributed to such packing. The enzymatic GluOx oxidation/TGase treatment shows promise to improve the textural properties of emulsified meat products.

AB - Porcine myofibrillar protein (MP) was modified with glucose oxidase (GluOx)-iron that produces hydroxyl radicals then subjected to microbial transglutaminase (TGase) cross-linking in 0.6 M NaCl at 4 °C. The resulting aggregation and gel formation of MP were examined. The GluOx-mediated oxidation promoted the formation of both soluble and insoluble protein aggregates via disulfide bonds and occlusions of hydrophobic groups. The subsequent TGase treatment converted protein aggregates into highly cross-linked polymers. MP-lipid emulsion composite gels formed with such polymers exhibited markedly enhanced gelling capacity: up to 4.4-fold increases in gel firmness and 3.5-fold increases in gel elasticity over nontreated protein. Microstructural examination showed small oil droplets dispersed in a densely packed gel matrix when MP was oxidatively modified, and the TGase treatment further contributed to such packing. The enzymatic GluOx oxidation/TGase treatment shows promise to improve the textural properties of emulsified meat products.

KW - gelation

KW - glucose oxidase

KW - myofibrillar protein

KW - oxidation

KW - transglutaminase

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Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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